Prep the strawberries: Hull and dice them into small pieces. If your berries aren’t very sweet, toss with 1 tablespoon sugar and set aside for 10 minutes. Pat gently with a paper towel to remove excess moisture.

Set up the Instant Pot: Pour 1 cup of water into the pot. Place the trivet inside. Have a sling ready to lift the muffin cups or pan after cooking.

Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until well combined.

Mix wet ingredients: In a separate bowl, whisk milk, yogurt (or sour cream), egg, melted butter, and vanilla. Add lemon zest if using.

Combine gently: Pour wet into dry and fold with a spatula just until streaks of flour are nearly gone. Do not overmix. Fold in strawberries with 3 to 4 light strokes. The batter should be thick.

Fill the cups: Lightly grease silicone muffin cups or the silicone pan. Divide batter into 10–12 cups, filling about 3/4 full. Sprinkle with turbinado sugar if you like a crunchy top.

Cover: Tightly cover the muffin cups or pan with foil. This prevents excess condensation from dripping onto the batter.

Load the pot: Arrange the cups on the trivet (you can stack a second layer if stable), or place the silicone pan on the sling. Keep space around the sides for steam circulation.

Pressure cook: Seal the lid. Cook on High Pressure for 10 minutes. When the timer ends, let pressure release naturally for 10 minutes, then quick release any remaining pressure.

Check for doneness: Carefully lift out using the sling. Remove foil. A toothpick should come out clean or with a few moist crumbs. If needed, re-cover and return to the pot for 2–3 more minutes on High with a 5-minute natural release.

Cool: Let muffins cool in the cups for 5–10 minutes, then transfer to a rack. They’ll firm up as they cool.

Optional finish: For a golden top, air-fry or broil the muffins for 2–3 minutes after they’ve set. Keep a close eye to avoid burning.