Generously grease the sides and bottom of a 7 inch springform pan with butter. Mix the graham cracker crumbs and the melted butter in a medium bowl, then add this mixture to the prepared pan. Press this mixture evenly across the bottom to make a crust.
Combine the cream cheese, Greek yogurt, honey, lemon juice, lemon zest and vanilla in a large bowl, using beaters to blend until smooth. Add the eggs one at a time, blending until smooth.
Pour the filling into the crust. Gently tap the pan on the counter a few times to remove some of the air bubbles in the filling. Cover the pan tightly with aluminum foil, then create little handles to lower the pan overtop of the trivet down into the Instant Pot.
Pour 1 cup of water into a 6-or 8-quart Instant Pot. Gently balance covered springform pan overtop of trivet and lower to the bottom of Instant Pot with the help of the foil handles. Fold handles overtop of covered pan so they don't stick out of pot.
Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 35 minutes. Instant Pot will take about 5 minutes to come to pressure then pressure cook for 35 minutes.
Let the Instant Pot do a natural pressure release, which should take about 20 minutes. Open lid when safe to do so and use oven mitts to carefully remove the cake pan using the trivet handles.
Cool for 1 hour on the counter, then refrigerate for 1 hour before covering. Cake can be made up to 2 days in advance. Serve with fresh berries and enjoy!