• Zest and juice the limes and key limes and then set aside.
• Prepare the springform pan by spraying it with cooking spray.
• Crush the graham crackers and melt the butter.
• Mix the crushed graham crackers, melted butter and cinnamon together and then pour into the springform pan.
• Gently press the graham cracker mixture into the bottom of the pan and then place the pan into the freezer for 15 minutes.

To Prepare the Filling:

• Beat the egg yolks then slowly add the condensed milk along with the remaining ingredients and mix well.
• Pour the filling mixture into the prepped springform pan and top with more lime zest. Cover the springform pan with aluminum foil and place the pan onto the trivet. If you don't have a trivet, you can place the pan directly into the instant pot.
• Add 1 cup of water to the instant pot and lower the trivet into the instant pot.
• Secure the lid and venting knob of the instant pot then cook on high pressure for 20 minutes. When the timer goes off, allow the pressure to naturally release for 10 minutes before releasing the rest of the pressure.
• Carefully remove the pie from the instant pot and place into the refrigerator to cool for at least 3 hours before serving.