Mix flour, sugar, salt, baking powder and baking soda into a large mixing bowl.

Add olive oil to dry mixture and stir with a fork. You want the oil evenly distributed throughout the dry mix.

Make a well in the center of the mixture. Add beaten egg, raisins, and buttermilk and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball.

Lightly spray a non-stick spray into Pyrex bowl or Fat Daddio pan. Then add dough into the pan.

Add 2 cups of water in the bottom of your IP pot. Place trivet into bottom of IP Pan, place Pyrex bowl in. You never want the bowl to touch the base of the IP as it is too hot and will burn your bread.

Cover the top of the pyrex with a piece of foil that has been lightly coated with non-stick spray. The foil stops too much water from permeating into your dough.

Close your IP lid, lock into place, set vent to seal, and on High Manual Pressure for 30 minutes. When it's done, let it NPR. After NPR has been achieved, open valve, and remove lid at an angle as to not drip water onto the foil. Nobody wants wet or soggy food.

Preheat oven to 425°F. Place in oven for 4-6 minutes, or until top is lightly golden brown. Remove Pyrex dish and allow to cool before removing the Irish soda bread from it.