Add all of the ingredients except for the gelatin to the Instant Pot.
Put the top on the Instant Pot and set to pressure cook for 3 minutes. Take care to set the knob to the sealing position.
Once it’s finished cooking, allow the Instant Pot to depressurize (slow release). After about 10 minutes, the floating valve or red metal pin should drop, then open the lid.
Add in the gelatin using an immersion blender, blend the cauliflower mixture until smooth.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/instant-pot-breakfast-pumpkin-custard/