Make a Foil sling to go under the spring form pan, by tearing off a long piece of long heavy duty aluminum foil, and folding it in half again and again, until you have a piece that's about 2 feet long, by about 2 - 3 inches wide. This will enable you to lift the pan out of the Instant Pot while it's still hot.
Pour the cream cheese mixture over the bread pieces, and mix until all pieces are coated.
Make sure the pressure valve is set to "SEALING" and press the 'Manual' button on the Instant Pot. Set the time to 23 minutes, and allow the Instant to automatically build and release the pressure.
After you've put the bread pudding in the instant pot to cook, make the crumble by combining the flour, oatmeal, brown sugar, sugar, cinnamon, salt, and the melted butter, in a bowl.
Place the mixture on a parchment lined cookie sheet, and place in the oven for 15 minutes at 350 degrees, or until the crumble starts to turn golden brown. Remove from oven and set aside to cool.
Once the bread pudding and crumble have cooled, cut the bread pudding into 6 pieces in the spring form pan.