Instant Pot Lemon Pudding Cups {for school lunches, picnics, & more!}

Ingredients

• 3 cups raw whole milk or dairy-free milk of choice (room temperature (I used full fat coconut milk))
• 1/4 cup lemon juice
• 1 1/2 tablespoons lemon zest
• 1/2 cup maple syrup (or honey)
• 3 tablespoons coconut oil (room temperature)
• 3 organic or pastured eggs (room temperature)
• 2 to 4 drops lemon essential oil (optional)
• 2 tablespoons sustainably-sourced gelatin (certified glyphosate-free)