Add the egg yolks and sugar to a large mixing bowl and whisk together until the sugar has dissolved and everything is well combined.
Add the cream, vanilla, Cointreau and salt to egg mixture and whisk again until combined.
Pour the custard mixture through a fine strainer into another container, preferably one with a spout for easy pouring.
Divide the strained mixture evenly into 4 ramekins or custard dishes (or 6 ramekins if they are small).
Add 1 cup of water to Instant Pot, then place the trivet in the pot.
Wrap each ramekin well with aluminum foil, and place on trivet in Instant Pot (they can be stacked if needed).
Lock on lid and turn pressure valve on lid to SEALING.Choose PRESSURE COOK and then set it to LOW PRESSURE.Set timer for 12 minutes. When timer is done, let it run another 15 minutes to release pressure naturally, Press CANCEL, turn valve on lid to VENTING to release any remaining pressure and open lid.
Carefully remove foil wrapped ramekins and place on a small baking sheet, and refrigerate for at least 4 hours.
When ready to serve, remove foil and sprinkle 1-2 tsps of sugar over the custard. Using a kitchen torch brown the sugar by holding the flame about an inch and half from the sugar and moving it around the ramekin from the centre out, in a circular motion until the sugar is golden and hard, this will take about 30 seconds to accomplish. Let sit for 5 minutes then serve and enjoy.