Pour 1 1/2 cups of water into the pressure cooker and place the trivet in the bottom.
In a mixing bowl, whisk eggs yolks, 1/3 cup granulated sugar and a pinch of salt.
Add cream and vanilla. Whisk until well blended.
Strain into a large measuring bowl.
Divide mixture in to six custard cups, cover with foil, and place on trivet in pressure cooking pot. Stack the cups on a second layer by using another trivet.
Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Carefully remove the cups to a wire rack to cool uncovered.
When cool, refrigerate covered with plastic wrap for at least 2 hours or up to 2 days.
When ready to serve, sprinkle about a tablespoon of sugar to cover the entire surface of each custard.
Working with one at a time, move the flame of the torch 2 inches above the surface of each custard in a circular motion to melt the sugar and form a crispy, caramelized topped.