Preparation Time: 8-10 minutes
Cooking Time: 5 minutes
Servings: 4
Ingredients:
• Three tablespoons heavy cream
• Four hardboiled eggs
• ¼ teaspoon pepper
• Four kale leaves
• Four prosciutto slices
• ¼ teaspoon salt
• 1 ½ cups water
Directions:
1. Peel the eggs and wrap each with the kale. Wrap them in the prosciutto slices and sprinkle with ground black pepper and salt. Place it in your instant pot and pour water. Arrange the eggs over the trivet/basket.
2. Close the lid and lock it. Press “MANUAL” cooking function; timer to 5 minutes with default “HIGH” pressure mode. Allow the pressure to build to cook. After cooking time is over press “CANCEL” setting. Find and press “QPR” cooking function. This setting is for quick release of inside pressure.
3. Slowly open and take it out from the lid.
Nutrition:
247 Calories
20g Fat
19g Protein
