Prepare the Pan: Grease a 7-by3-inch round baking pan. Add the cherry pie filling to the pan. 

Make the Batter: In a small bowl, combine the flour, baking powder, and salt; blend thoroughly with a spoon or whisk and set aside. In a mixing bowl, combine the sugar with the melted butter. Whisk in the egg, milk, and vanilla extract. Add the dry mixture to the wet mixture and whisk to make a smooth batter. Pour the batter over the cherries and gently smooth it out to cover completely.

Pressure Cook: Place the pan on a foil sling. Cover the cake loosely with foil. Place a trivet in the pot and add 1 1/2 cups of water. Lower the cake onto the trivet. Lock the lid in place and turn the steam release valve to the sealing position. Choose the pressure cook/manual button (high pressure) and set the timer for 45 minutes. When the time is up, place the pan on a cooling rack and remove the foil. Let it stand for 10 minutes.

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Invert the Cake: Carefully turn the cake over onto a large rimmed plate or cut the cake into slices and spoon cherries over each serving.

Serve and Enjoy: Serve warm or cold, topped with whipped topping and a sprinkling of cinnamon sugar or nutmeg, or with a scoop of ice cream.