Grease a 6-inch springform pan and line the bottom with parchment.
If making the crust: Mix graham crumbs, butter, and sugar. Press firmly into bottom of pan. No need to bake.
In a mixing bowl, beat cream cheese and sugar until smooth. Add egg, sour cream, vanilla, lemon juice, and salt. Stir just until combined—don’t overmix.
Pour filling over crust. Tap the pan gently on the counter to pop air bubbles. Cover tightly with foil.
Add 1 cup of water to Instant Pot. Lower pan onto trivet inside.
Cook on High Pressure for 30 minutes. Let pressure naturally release for 10 minutes, then quick release.
Remove and let cool to room temp, then refrigerate for at least 4 hours (overnight is best).
