Combine all the dry ingredients in a bowl and mix together.
In a separate bowl, mix together the buttermilk, melted butter, honey and eggs.
Fold the dry mixture into the wet mixture, being careful not to over mix.
Grease a 7x3" round cake pan (choose one that fits in your Instant Pot) with butter or oil.
Pour the mixture into the pan. Cover the top of the pan with foil, making sure to seal around the edges and leave room for the bread to rise slightly.
Put one cup of water in the bottom of the Instant Pot.
Place the pan on the trivet and slowly lower it into the Instant Pot.
Cook on high pressure for 55 minutes and let pressure release naturally for 10 minutes.
Use the quick release to release any remaining pressure.
Let cool for 5-10 minutes, then remove from pan and let cool on a wire rack.
Slice and serve drizzled with honey and butter.