Reserve 3 tbsp of chopped sea salt and caramel chips and add the rest to mixing bowl with vanilla extract and corn starch. Stir with a wooden spoon or spatula until just combined.
Pour some water into Instant Pot. Place pan on trivet and lower it into Pot. Place lid on Pot, turn steam release handle to sealing position and set Pot to Pressure Cook High for 28 minutes.
Once Pot is done cooking, allow a Natural Release for 10 minutes before venting. Remove lid, lift trivet with pan and immediately remove top foil and paper towel.