In a mixing bowl, combine flour, sugar, baking powder, and baking soda. Mix well, then add yogurt, oil, vanilla extract, and fruits. Stir until just combined.
Grease muffin cups or line them with paper liners. This prevents sticking and makes for easy removal after baking.
Spoon the batter into the prepared muffin cups, filling each about 3/4 full. This allows room for rising.
Add 1-2 cups of water to the pressure cooker. Place a trivet or stand at the bottom to elevate the muffin pan.
Carefully place the muffin pan on the trivet inside the pressure cooker. Ensure it’s stable and won’t tip over.
Close the pressure cooker lid without the pressure valve. Cook on medium heat for about 15-20 minutes. Check for doneness with a toothpick.
Once cooked, remove the muffin pan and let it cool for a few minutes. Gently remove the muffins and enjoy!