Spray 6- to 7-inch (1 ½-quart) soufflé dish or round baking dish that fits inside of Crockpot™ Express Pressure Cooker with nonstick cooking spray. Prepare foil handles. Place rack in express pressure cooker; add water.
Combine biscuit mix, brown sugar, granulated sugar, lemon peel and salt in large bowl. Add eggs, vanilla and almond extract; stir to combine. Add evaporated milk and butter; stir until well blended. Pour about one fourth of batter into express pressure cooker; top with blueberries. Pour remaining batter over blueberries.
Secure lid. Press DESSERT, set pressure to HIGH and time to 45 minutes. Make sure Steam Release Valve is in the "Seal" (closed) position. Press START/STOP.
Once cooking is complete, natural release pressure 10 minutes. Release remaining pressure. Remove dish using foil handles. Serve warm with ice cream.