Mix eggs, cream cheese, and vanilla extract on medium in a mixer until combined. Do not overmix.
Add Swerve and peanut butter. Pour slowly onto crust.
Add 1 cup of water and a trivet to an Instant Pot. Use foil sling to lower onto trivet in an instant pot.
Set for Instant Pot to 36 minutes high pressure and a 3-minute no pressure release.
Allow to cool and refrigerate overnight for best flavor.