In a medium saucepan, add heavy cream, vanilla bean seeds and vanilla beans (or vanilla extract), and sea salt. Stir over medium heat and warm the mixture up 170 degrees F. Turn off the heat and set aside.
Discard the vanilla beans.
Add granulated sugar to the egg yolks to a medium bowl and whisk until combined. Temper the egg mixture by pouring a small amount of the warmed cream mixture into and mix to combine. Mix well. Gradually, pour and mix in the remaining cream mixture.
Strain the cream brulee mixture through a mesh strainer for a smoother texture.
Pour the cream mixture into 6 6oz ramekins leaving about 1/2 inch from the top empty. Remove the air bubbles with a spoon.
Cover the ramekin with aluminum foil, wrap well so it stays in place.
Pressure Cook the Creme Brulee:
Add the steamer rack to the Instant Pot. Pour 1 cup of water.
Arrange the wrapped ramekins onto steamer rack, 4 at the bottom with 2 stacked on top.
Pressure cook at Low Pressure for 13 minutes, followed by 15 minutes Natural Pressure Release. Then, manually release the remaining pressure.
Uncover and if the custard is jiggling, wrap again and pressure cook for another 2-3 minutes.
Place ramekins on a cooling rack to cool. Once they have cooled down, refrigerate for at least 6 or overnight.
When ready to serve, spread 1 teaspoon granulated sugar evenly on top of the custard.
Use a torch to caramelize the sugar to form a crispy top. If you don't have a torch, place the ramekins on a cookie sheet undet the broiler, watch them closely to avoid burning the tops.
Let creme brulee sit for at least 3-5 minutes before serving.