Place everything into an Instant Pot, secure the lid, and press “Manual” and set the time for 20 minutes. Allow it to cook, and after cooks under pressure for 20 minutes (it will beep), allow it to come down naturally from pressure for about 15 minutes, and then vent to release pressure. Allow the mixture to cool to firm up and absorb excess water (you can drain some excess liquid off, too). Form into freezer “pucks”