Instructions

• Pour 1 cup room-temperature water into the Instant Pot inner pot and place the trivet inside.
• Grease four silicone egg cups or small ceramic bowls with oil or oil spray and set them on the trivet so they sit securely.
• Carefully crack one large egg into each greased cup.
• Close the Instant Pot lid and set the steam release valve to the sealing position.
• Select the "Steam" function and set the cook time for your preferred doneness: 2 minutes for soft whites/runny yolks, 3 minutes for soft whites/slightly set yolks, or 4 minutes for firm whites/solid yolks. Start the cooker.
• When the timer beeps, perform a quick release by carefully moving the valve to the venting position (keep hands and face away from the steam).
• When the float drops and it is safe to open, remove the lid. Use tongs or a heatproof tool to lift the egg cups from the trivet and tip away any condensation water that collected on top of the eggs.
• Gently transfer the poached eggs onto a paper towel–lined plate to absorb excess moisture.
• Season with salt and pepper to taste and serve immediately.