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Use a paper towel to wipe the sides and bottoms of ramekins with butter.
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Pour 1 Tablespoon cream into each ramekin
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Carefully crack an egg into each ramekin (careful not to break the yolks)
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Sprinkle with chives.
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Place the rack in the bottom of the Instant Pot.
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Add one cup water to bottom of Instant pot.
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Place ramekins on rack.
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Close and seal Instant Pot lid and turn steam release valve to the sealed position.
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Plug instant pot in. Press manual, use the + or - button to adjust the time to 2 minutes.
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Press pressure cook and make sure it's set to low.
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You will hear a beep and the cooker will say 'on'. Walk away!
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After a couple of minutes the timer will change to show 2 minutes.
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As soon as the timer goes off, use an oven mitt or wooden spoon to turn release valve to venting position.
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Steam will shoot out the top. When steam dissipates carefully remove ramekins with hot pad or kitchen towel.
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Season with sea salt and pepper. Serve alone or on toast.