We are going to be using a PIP method (Pot In Pot). This is the preferred method for "baking" in your Instant Pot. For this, we will be using a 7 cup Pyrex oven safe round container. I use this for all my PIP recipes!

In a bowl, add your cake mix, butter, and light brown sugar. Mix well with a fork until crumbles form.

Add your cherry pie filling into your pyrex dish, and spread with a spoon to level the filling. 

Add half of your cobbler topping to the cherry pie filling in your pyrex. 

Add 2 cups of warm water to your Instant Pot metal liner, and then place your trivet inside of it. Place your pyrex dish on top of your trivet.

Use a piece of foil and cover the top of your cherry cobbler to help prevent any extra moisture droplets from lid to fall in it. 

Close and lock your lid, and turn vent into the off position to help build up the pressure.

Bake for 20 minutes High Manual Pressure (note: Not all models have a pressure option. If yours doesn't, that means it will automatically cook on high pressure). Allow to NPR (natural pressure release) for 10 minutes. Release the remaining pressure.

Once pressure is gone and pin is dropped, remove the lid, then remove foil, and remove your cobbler from your IP. Enjoy!