Mix the baking soda and sour cream in a medium-size bowl and set aside.

Spray the Bundt pan with non-stick spray.

Add the sugar and butter to the large mixing bowl.

Mix until the sugar and butter are well combined.

Add the two eggs one by one while mixing in the large mixing bowl.

Add the baking powder, mashed bananas and vanilla extract to the medium bowl.

Stir all ingredients in the medium mixing bowl until combined (*optional- add in nuts).

Fold contents of the medium bowl into the large bowl.

Add the all-purpose flour to the large mixing bowl.

Stir until combined.

Pour the batter into the Bundt pan.

Cover the pan loosely with foil.

Add the water to the Instant Pot stainless steel inner pot.

Place the Bundt pan on the inner pot trivet rack.

Using the Instant Pot baking sling, slowly and carefully lower the Bundt pan into the inner pot. (The baking sling will remain in the pot while pressure cooking.)

Close the Instant Pot lid (make sure the valve is up in the position for sealing) and pressure cook on high for 45 minutes.

When the cooking time is finished, allow a natural pressure release for at least 30 minutes.

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Remove the Bundt pan carefully from the inner pot using the baking sling handles to lift the pan out.

Let the banana bread cool for approximately 10 minutes.

Slice, serve warm and enjoy!