Instant Pot Eggs and Soldiers

01Method

1. 1

   Fill the pressure cooker with water and place a trivet or egg rack inside. Set the eggs on the rack, seal the lid, and position the valve to Sealing. Cook on high pressure for 3 minutes, allowing up to 10 minutes for pressure to build beforehand.

2. 2

   Drape a kitchen towel loosely over the valve, then carefully shift it from Sealing to Venting to perform a quick pressure release. Open the lid and transfer the eggs to a bowl of ice water for 2 minutes to halt the cooking process.

3. 3

   While the eggs cool, toast the bread slices, butter them, and cut them into finger-width strips.

4. 4

   Drain the eggs, gently crack the top of each shell with a spoon, and lift off the cap. Add salt and pepper to taste, then serve alongside the toast strips for dipping.