Cream butter and sugar. Add in eggs and vanilla and mix until smooth.
Add in flour, baking powder and salt and mix until just combined. Fold in the sour cream.
Spray a 7” tube pan with non-stick cooking spray. You have to use a tube pan for the cooking time in this recipe or the cake will not come out cooked.
Cover the tube pan with aluminum foil and poke out the center hole so the steam can escape through it.
Add water to the Instant Pot. Set the tube pan on top of a trivet in the inner pot.
Close the lid on the Instant Pot and set to sealing. Set on manual high for 60 minutes. Allow for a natural release and then remove from the Instant Pot and cool on a cooling rack.
Serve with berries, ice cream, whipped topping or any other number of topping possibilities.