Place your crackers in a gallon-sized Ziploc bag. Squeeze out the air and close the bag. Then, use a rolling pin to crush the crackers into crumbs.
In a microwave-safe bowl, melt the butter at 30-second increments in the microwave until melted.
Stir the crackers and butter together until combined.
Spoon 1 1/2 TBSP of the crust mixture into each mold and press down firmly. Set aside.
In a mixing bowl, add cream cheese, sugar, vanilla, and dulce de leche and beat until combined. Add in the eggs and beat until combined.
Spoon 3 TBSP of the cheesecake batter into the previously made crust in the molds.
Add 1 cup water to the Instant Pot. Then, place the trivet into the Instant Pot.
Place a paper towel over your silicone mold and then cover it with aluminum foil. Wrap the aluminum foil tightly to hold the heat in while it is cooking.
Place the silicone mold on the trivet in the Instant Pot. Close the lid and seal. Then, close the valve.
Cook on High for 4 minutes for 1 mold, or cook on High 6 minutes for 2 molds.
Once done, allow the pressure to release naturally for 10 minutes. Then release manually.
Remove the molds from the Instant Pot and place on a cooling rack for 10 minutes. Finally, place the molds in the refrigerator for 10 minutes, and then into the freezer for an hour.
Pour the dulce de leche on top of each cheesecake bite.