Scotch Eggs

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Ingredients
  • 4 eggs
  • 1 lb ground spicy Italian pork sausage
  • 1 1/2 tbsp olive oil
Instructions
  • Fill a large bowl halfway with ice water. Set aside.
  • Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot. Place the eggs on the steam rack.
  • Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 6 minutes.
  • When the cook time is complete, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure.
  • Open the lid, carefully transfer the eggs to the ice water bath, and allow to cool for 5 minutes. Once cool enough to handle, peel the eggs and transfer to a platter. Set aside.
  • Remove the steam rack from the inner pot. Carefully remove the inner pot from the base, drain, and then return the pot to the base.
  • Place the sausage patties on a flat surface and place 1 egg in the center of each patty. Carefully wrap the sausage around each egg and gently shape until the eggs are covered in the sausage.
  • Select Sauté (Normal). Once the pot is hot, add the olive oil. Carefully place the eggs in the pot and brown on all sides for 6 minutes, using tongs to continuously turn the eggs. Once the eggs are browned, transfer to a large plate and press Cancelto turn off the pot.
  • Place the steam rack back in the inner pot and add 1 cup water to the bottom of the pot. Carefully place the eggs on the rack.
  • Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook or Manual (High) and set the cook time for 0 minutes.
  • When the cook time is complete, quick release the pressure and open the lid.
  • Using tongs, carefully transfer the Scotch eggs to a serving platter. Serve warm.
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