Hi, I'm Parker 👋, developer of Recipe Cart.
Check out my other project- Vaia Vegan Proteins
Export 8 ingredients for grocery delivery
Spray an oven-safe pan that fits inside your Instant Pot with a cooking spray. (I used 7-inch cake pan in my 6qt Instant Pot.)
Crack the eggs into the prepared pan.
Pour 1-2 cups of water into the inner pot of Instant Pot and place a trivet. (1 cup of water in 6qt IP, and 2 cups in 8qt IP.)
Now carefully lower the pan with eggs.
Cover and make sure the valve is set to sealing.
Set the Instant Pot to Pressure Cook/Manual for 5 minutes on high. (NOTE: It took 6 minutes for my IP to come to pressure.)
Once the time is up, allow the pressure to release naturally for 3 minutes, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.
Remove the pan with eggs and invert it onto a cooling rack. Cool completely.
To chop the eggs, place a cooling rack over a bowl and push the egg through the rack, as pictured below. Or you can simply chop it with a knife.
Add the remaining egg salad ingredients and mix well.
Serve with bread, or eat it by spoon.
Store the leftovers in an airtight container in the fridge for 3 days.