1. Spray a 7" springform pan with nonstick spray

2. Ground the cookies in the food processor 
   

3. In a bowl, mix the cookies crumbs with the melted butter

4. Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling
   

5. For filling: place the passion fruit pulp, condensed milk, and yolks in a blender. Blend on high until combined and creamy

6. Pour this mixture on top of the prepared crust

7. Cover the springform pan with aluminum foil
   

8. Make a sling with aluminum foil: Break a long piece of foil and fold into 3. The idea is to get a long thin rectangle (helps remove the pie from the instant pot quicker)
   

9. Pour 1 cup of water in the instant pot. Place trivet on top
   

10. Cook on manual high pressure for 15 minutes (15 MHP)
    

11. Let the pie cool for 10 minutes before releasing the pressure (10 NPR)
    

12. Remove the pie from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly
    

13. Refrigerate for 3-4 hours or until set
    

For Passion Fruit Coulis

1. In a saucepan, combine the passion fruit and sugar. Cook on medium-low heat while stirring frequently until the mixture has reduced and become thick.

2. Refrigerate and when cool, pour on top of the pie.

3. Enjoy