In a bowl, mix the biscuit ingredients to form a dough. Place in the mold or cup.
Using the Instant Vortex panel, press Bake, set the time to 7 Minutes and the temperature to 338°F . Press Start.
When you’re done, reserve.
In a separate bowl mix the filling ingredients. Place the mixture on top of the previously baked cookie. Reserve in the refrigerator.
Insert the stainless steel bowl into the Instant Pot®. Press the Saute function and set the time to 7 Minutes . Place the strawberries previously crushed into squares, along with the boiling water and the sweetener. Mix well to form the jam.
Finally, add the jam on top of the dessert (previously refrigerated) and add your favorite toppings. In my case I added pumpkin seeds and strawberries.