Step 1

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.)

Step 2

Crack the eggs into the prepared pan.

Step 3

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.)

Step 4

Now carefully lower the pan with eggs.

Step 5

Cover and make sure the valve is set to sealing.

Step 6

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.)

Step 7

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.

Step 8

Remove the pan with eggs and invert it onto a cooling rack. Cool completely.

Step 9

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.

Step 10

Add the remaining egg salad ingredients and mix well.

Step 11

Serve with bread, or eat it by spoon.

Step 12

Store the leftovers in an airtight container in the fridge for 3 days.