In a medium size mixing bowl, whisk together the egg yolks and sugar until combined.
Heat the heavy whipping cream until warm to the touch (about 100-105 degrees). If using a microwave, aproximately 40 seconds.
Add the vanilla to the cream and pour a small amount into the eggs (to temper them). Whisk well and then add remaining cream slowly.
Whisk in sea salt and allow the cream mixture to fully cool before proceeding.
Divide the blueberry compote evenly between 4 6-ounce ramekins or custard cups.
Pour the cream mixture evenly between the ramekins, the ramekins about 85% full with the cream mixture.
Cover each ramekin tightly with aluminum foil.
Place the trivet into the Instant Pot. Pour in 1 cup of water.
Place the covered ramekins into the instant pot: two on the trivet and the remaining two making a second layer with the bottom of the ramekins sitting on the rim of the ramekins below. NOTE: they will not be placed directly on top of the first layer, but on the space between the first layer ramekins.
Seal the pot and set on Manual high for 13 minutes. Allow to naturally release for 15 minutes.
Remove the creme brulee and cool on a rack until they can be easily handled.
Place into the refrigerator for at least 4 hours or overnight for best results.