Whisk together brown sugar, corn syrup, eggs, melted butter, vanilla extract, and pecans. Set aside.
Grease a 7 inch bake pan (or springform pan) with butter. Add a layer of your bread pudding base, then a layer of pecan glaze, and so on until the bake pan is full, finishing with a layer of pecan glaze on top.
Pour 1 cup of water in bottom of Instant Pot.
Place bread pudding in Instant Pot with bakeware sling or foil sling on top of trivet. Cover and cook on high pressure for 30 minutes. Allow pressure to natural release for 15 minutes, then manually release any remaining pressure.
Remove bread pudding from the Instant Pot and set aside.