Beat 1 tablespoon of the sugar and egg yolk together with a small whisk until the yolk is pale yellow.
Whisk in the cream and vanilla and pour into a 4 ounce ramekin.
Put 1 cup of water in the pot and set the ramekin on the trivet.
Cook on Manual at high pressure for 9 minutes and let the pressure naturally release for 6 minutes before quick releasing the steam and removing the lid.
Take the ramekin out and let it cool on the counter til room temp and then chill it in the fridge for at least 4 hours or overnight.
When it's time to eat, take the creme brulee out of the fridge, put the second tablespoon of sugar on the surface of the custard and get out your blow torch.
Torch the sugar until it bubbles and browns and turns into a hard, caramel crust. Let it cool a bit and then dig in.