Combine 3 whole eggs and 2 egg yolks in a separate bowl. Gently whisk together until well incorporated trying not to get the eggs to become foamy.
Meanwhile, put milk, heavy cream, sugar, vanilla extract, and a pinch of salt in a saucepan, keep stirring the mixture to help dissolve the sugar completely. We're trying to warm the milk, like a bit warmer than the water we use when taking a bath or a shower (about 80°C or 176°F). Remember, don't make it too hot and never bring the milk to a boil.
Ladle the warm milk into the egg mixture gradually while keep whisking it constantly. Tempering the eggs help to reduce the eggy smell in the pudding but it shouldn't be too hot or the milk can cook the eggs and make them curdled.
Sieve the custard in a fine-mesh strainer to get rid of lumps. Straining the egg mixture yields a silky smooth flan or creme caramel. I double strain this recipe by letting the mixture pass in a strainer while adding it to the caramel-filled dish.
Cover the bowl with aluminum foil sealing it well. Optionally secure with a cooking band.
Fill 1 1/2 cup of boiling water and pour it into the Instant Pot. Place the bowl on top of a steam rack or trivet and transfer it into the pot. Cover with the lid and set the steam release handle to "Sealing."
Set it to "Steam" mode using Low Pressure and the cooking time to 12 minutes. Allow for a natural pressure release (NPR) of 19 minutes once the cooking time is completed.
Take the dish off from the Instant Pot and remove the foil. To check the doneness, tap the edge of the ramekin, and when custard feels firm yet the center looks a little jiggly; these are the signs that you’re done. Then, let it cool down for an hour before chilling in the fridge.
Transfer the flan into the refrigerator and chill for at least 3 hours or for best result, overnight.
To serve, run a knife around the flan to loosen it from the bowl. Flip the bowl onto a quiche dish to remove the flan. Serve the delicious Instant Pot Flan with the favorite seasonal fruits.