* Pour 1 1/2 cups water into the Instant Pot.
* Oil a 6 1/2- to 7-inch round metal, glass, ceramic, or stoneware baking pan. (I used the one I bought for my air fryer)
* In a large bowl, mash the banana very well until there are no lumps. Add the milk and maple syrup and mix until well combined.
* In a separate bowl, mix together the oats, baking powder, cinnamon, salt, 1 1/2 teaspoons of the pecans, the coconut, dates or raisins, if using, and chia seeds.
* Add to the mashed banana and mix to combine.
* Transfer the batter to the prepared pan and even it out with a spatula. Sprinkle with cinnamon and place the pan on a trivet or rack.
* Cover with foil and then lower the trivet into the Instant Pot.
* Lock the lid into place, set the Pressure Release Knob to Sealing, cook at high pressure 35 minutes.
* Once the cooking cycle is done, let the pressure release naturally.
