Spray a 7inch springform pan with Pam baking spray
Cover the bottom with parchment paper
Using a medium sauce pot, bring cranberries, orange juice, 1/2 cup sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt to a boil in a saucepan over medium-high heat.
Cook until the berries have popped and thickened slightly about 5 minutes. Remove from heat
Pour the cranberries into the springform pan
In a large bowl, whisk together melted butter and 1/2 cup sugar.
Add milk, beaten eggs, orange zest, vanilla, and salt. Mix in cubed bread.
Let rest until the bread absorbs the milk, stirring occasionally.
Spread bread mixture on top of cranberry sauce in pan.
Pour 1 cup water into the pressure cooking pot and place the trivet in the bottom.
Cover with foil and place the springform on top of the trivet
Lock the lid in place.
Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker, and do a quick pressure release to release the pressure.
When valve drops carefully remove lid.
Remove dish from and place onto the counter to cool completely
Top with Whipped cream and serve warm