Floating Island Instant Pot

Step 1: Place the steam rack inside the instant pot. Add 1 cup water. Mist a 7 inch non-stick sprinform pan with cooking spray. Set aside.

Step 2: In a small bowl, whisk together the sugar and cardamom.

Step 3: Using a mixer with a whisk attachment, whip the egg whites, ceam of tartar and salt until frothy and opaque - about 1 minute. Increase speed to high, and with mixer running, gradually add the sugar/cardamom mix. Once incorporated, turn to high speed until stiff, glossy peaks form - about 3-4 minutes.

Step 4: Using a silicone spatula, scoop the meringue into the prepared pan. Gently press. Spread the meringue to fill the pan and to remove any air pockets. Leave the top a little uneven and textured. Place the pan inside the instant pot, on top of the rack.

Step 5: Lock and seal the instant pot. Select Pressure Cook and turn to LOW. Set for 4 minutes cooking time. When the machine beeps that it's done, release steam by quick-release method. Once all steam has been released, open the pot.

Step 6: Carefully lift the rack with pan out of the instant pot. Set on a heatproof surface and let cool for at least 15 minutes, or up to two hours. The meringue will shrink slightly.

Step 7: Carefully remove the sides of the pan. In parts stick, run a knife around the edges to release. If you want to put the meringue on a serving platter, use a wide spatula to remove it from the springform base.

Step 8: Cut into wedges. Serve with topping of your choice. Dulce de Leche is great. So is a fruit compote or a caramel topping.