Pour the defrosted ice cream into a large mixing bowl and stir until smooth.
In a separate bowl mix the self-raising flour, caster sugar and salt, then add to the ice cream.
Stir with a spatula, avoid over mixing (don’t worry a few small lumps).
Pour the mix into a 16.5 cm greased loaf pan.
Pour 250 ml of water into the Instant Pot, place a trivet into the pot and place the loaf pan on top of the trivet.
Secure the lid, and select Pressure Cook on hight and program for 35 minutes.
When the cooking program is complete, allow for 5 minutes natural pressure release, then quick release any remaining pressure.
When pin drops, take out the loaf pan and let it cool for 10 to 15 minutes, then remove the loaf onto a plate.
Slice and serve with butter or ice cream.