Preparation Time: 5 minutes
Cooking Time: 7 minutes
Servings: 4
Ingredients:
• ¾ teaspoon salt
• ¾ teaspoon ground black pepper
• 1 cup water
• 4 eggs
Directions:
1. Take a silicone tray, grease it with avocado oil and then crack the eggs into the cups of the tray. Switch on the instant pot, pour water in it, insert a trivet stand and place the silicone tray on it.
2. Shut the instant pot with its lid in the sealed position, then press the ‘manual’ button, press ‘+/-’ to set the cooking time to 7 minutes and cook at high-pressure setting; when the pressure builds in the pot, the cooking timer will start.
3. When the instant pot buzzes, press the ‘keep warm’ button, do a quick pressure release and open the lid. Ensure all eggs are cooked; egg whites should be firm, and yolk should be slightly jiggled.
4. Run a knife around each cup in the tray, then gently scoop out the egg and transfer to a serving plate. Season poached eggs with salt and black pepper and serve straight away.
Nutrition:
72 Calories
4.8g Fat
6.3g Protein
