Fill the inner pot of your instant pot with 1 cup of water. Place the trivet inside.
Grease a cake pan (that fits inside your instant pot) with cooking spray.
Pour the cherry pie filling into the cake pan.
In a medium bowl, mix together the sugar, flour, and salt.
Slowly drizzle in the melted butter and vanilla extract.
Mix together with a fork until the mixture is wet.
With clean hands, grab clumps of the cobbler dough and squeeze into a ball. Then flatten into a round.
Place on top of the cherry pie filling. Continue making rounds with the cobbler dough and arrange slightly overlapped on top of the cherry pie filling.
Place a paper towel on top of the cake pan and cover that with a piece of aluminum foil. Crimp the edges to prevent water from getting into the cherry cobbler.
Create a foil sling with a long piece of aluminum foil folded into thirds.
Use it to slowly lover the instant pot cherry cobbler into the instant pot.
Gently fold the ends of the foil sling over top of the covered cake pan.
Close the lid and set to "sealing".
Cook on high pressure for 30 minutes.
Quick Pressure Release (QPR).
If a browned cobbler is desired, place the uncovered cake pan under your oven's broiler for 2-3 minutes.
Let cool before serving.