Pour the mixture into 5 6oz ramekins, until ~85-90% full. Wrap the ramekins with aluminum foil. Add 1 cup of cold water to the instant pot and then place your trivet (or can use an egg holder accessory). Place 4 ramekins on top of the trivet and then stack the remaining on top. Please note if your instant pot is a different QT size – you may need to bake 3 at a time, or adjust the stacking. Making sure the valve is set to sealing, pressure cook on high pressure for 12 minutes, then a natural release for 10 mins. (Natural release means, do not do anything, once the high pressure timer stops, a new timer will start, once that timer hits 10 mins, turn the valve down and do a quick release) Finally, do a quick release for any remaining pressure, then carefully open the lid and take out the ramekins.
A couple hours before you want to serve the crème brûlées: take a tablespoon of sugar and spread evenly on top of each ramekin (1 tbsp of sugar per ramekin). Using a torch on the low/medium setting, start to caramelize the sugar for a crispy top. You want the sugar to have some brown spots! Let the crème brûlée sit for ~3 minutes and then place foil back on top. Store in refrigerator for ~2 hours before serving. Right before serving add a spoonful of the boba on top. I suggest making the boba right before you plan on serving the creme brulee.