• Spray a 7" springform pan with nonstick spray
• Ground the cookies in the food processor 
  
• In a bowl, mix the cookies crumbs with the melted butter
• Press this mixture into the bottom and sides of the springform pan. Freeze while making the filling
  
• For filling: place the passion fruit pulp, condensed milk, and yolks in a blender. Blend on high until combined and creamy
• Pour this mixture on top of the prepared crust
• Cover the springform pan with aluminum foil
  
• 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)
  
• Pour 1 cup of water in the instant pot. Place trivet on top
  
• Cook on manual high pressure for 15 minutes (15 MHP)
  
• Let the pie cool for 10 minutes before releasing the pressure (10 NPR)
  
• Remove the pie from the instant pot using the sling and cool and remove the aluminum foil cover. Center should be a bit jiggly
  
• Refrigerate for 3-4 hours or until set
  

For Passion Fruit Coulis

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