Prep time: 10 minutes, Cook time: 20 minutes, Serves 4
1 cup water
1 tbsp. butter
4 tbsps. heavy whipping cream
1 tbsp. chives
Salt and pepper, to taste
Arrange a steamer rack in the Instant Pot, then pour in the water.
Grease four ramekins with butter. Divide the heavy whipping cream in the ramekins, then break each egg in each ramekin.
Sprinkle them with chives, salt, and pepper. Arrange the ramekins on the steamer rack.
Lock the lid. Set to the Manual mode, then set the timer for 20 minutes at High Pressure.
Once the timer goes off, perform a natural pressure release for 10 minutes, then release any remaining pressure. Carefully open the lid.
Transfer them on a plate and serve immediately.