Step 1

Add the water to the inner liner pot.

Step 2

Spray the oven safe dish with nonstick cooking spray (stainless gives best results).

Step 3

Crack the eggs into the oven safe dish.

Step 4

Set the dish on the trivet/rack, grasp the handles, and carefully lower it into the pressure cooker's inner liner pot.

Step 5

Close the lid and set the steam release knob to the Sealing position.

Step 6

Press the Pressure Cook/Manual button or dial, and then the +/- button or dial to select 6 minutes if using a 7' pan* (7 minutes if using 6' pan). Use High Pressure.

Step 7

When the cooking cycle has finished, let the pot sit undisturbed for 5 minutes. Then turn the knob to the Venting position to quick release the remaining pressure.

Step 8

When the pin in the lid drops down, open the lid. If the egg loaf isn't done all the way just put the lid on and cook it another minute or two. Or let them finish cooking in the residual heat if they are just a little underdone.

Step 9

Use oven mitts (I like the silicone ones) to grasp the handles and carefully lift the pan out of the pressure cooker.

Step 10

Invert the pan onto a cutting board to remove the egg loaf, and let the egg loaf cool.

Step 11

Chop the egg loaf up to desired size and use in egg salad, potato salad, or other recipes!