(Total Time: 40 MIN| Serves: 4)


3 black tea teabags

1 tsp finely grated fresh lemon zest

1 tbsp. juniper berries

1 tsp whole cloves

1 cup water

1 tbsp. black peppercorns

¼ cup soy sauce

4 large organic hard-boiled eggs


In a small pan, mix together all ingredients except soy sauce and eggs over medium heat and bring to a boil.
Remove from heat and transfer the mixture to a heatproof bowl.
Carefully, crack the outer shell of eggs. (don’t, peel the eggs).
Place soy sauce and eggs in the bowl with teabags mixture. With a piece of foil, cover the bowl.
In the bottom of Instant Pot, arrange a steamer basket and pour 1 cup of water.
Fold a larger piece of foil in thirds to make a little carrier.
Arrange the foil in a steamer basket. Place the bowl over foil paper. Now, fold the foil down around the edges of the bowl.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “Low Pressure” for about 20 minutes.
Select the “Cancel” and carefully do a Quick release.
Remove the lid and transfer the eggs to a bowl. Keep aside to cool.
Peel the eggs and serve.
Per Serving (Calories 86|Total Fat 5.1g| Net Carbs 0.77g| Protein 7.5g| Fiber 0.8g)