Beat the butter and sugar in a large mixing bowl for 3-4 minutes until light and fluffy.
Then beat in the eggs one at a time.
Mix the flour, walnuts, cinnamon, nutmeg and salt in a separate bowl, and fold into the batter until just combined – do not overmix.
Stir in the pear chunks or blended pears.
Transfer to the greased silicone loaf pan and cover with foil.
Add 750 ml cold water to the inner pot. Place loaf pan on trivet and lower into inner pot.
Put lid on and make sure the steam release handle is pointing to Venting. Select Steam and programme 20 minutes. The programme won’t count down due to not being able to reach pressure (because we’re venting the steam) so use a 2nd timer for 20minutes. This part is for the raising agents to work.
After 20 minutes, stop the programme and change the steam release to Sealing. Select Manual High Pressure and programme 40 minutes, followed by 15 minutes Natural Pressure Release.
Cool for 45 minutes to 1 hour in the loaf pan before slicing.