Place water and trivet inside instant pot.

Open canned cinnamon rolls according to package directions. Set icing aside.

Arrange cinnamon rolls in a single layer inside a (7-inch) push pan. You will need to squish them a bit to fit 7 in a circle and 1 in the center.

Cover push pan with a paper towel.

Top paper towel with foil and crimp tightly around the edges.

Create a foil sling by folding a 2 foot long piece of foil into thirds (lengthwise).

Place the pan in the center of the foil sling and carefully lower it into the instant pot and on top of the trivet.

Fold the edges of the foil sling over the top of the push pan.

Close the lid and set the pressure release valve to sealing.

Press the manual or pressure cook button and set to 13 minutes.

Quick pressure release.

Remove lid and take pan out using the foil sling.

Remove the foil and paper towel from on top of the push pan.

Let the cinnamon rolls cool slightly, about 10 minutes.

Remove the cinnamon rolls from the push pan by pushing up from the center and transferring to a plate.

Optional: warm up the icing in the microwave for 10 seconds. This will make it easier to drizzle on the cinnamon rolls.

Drizzle or spread the icing on the cinnamon rolls and enjoy.