Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 12 eggs
• Water
• 360 ml soy sauce
• 4 bags black tea
• 3 star anise
• 2 cinnamon sticks
• 2 tsp sugar
• Peel from an orange

Instructions

1. Place eggs in the inner pot on the steam rack.
2. Add enough water to cover the eggs, then add the soy sauce, tea bags, star anise, and cinnamon sticks.
3. Stir in sugar and add the orange peel.
4. Select PRESSURE COOK on High and program for 4 minutes followed by Quick Pressure Release.
5. Crack each egg all over with a teaspoon but leave the shells on— this helps to create the marbled effect.
6. Put all the eggs back in the Instant Pot and leave with the lid on for 18 hours. Leave longer for a stronger, saltier flavour.
7. After 18 hours, run the eggs under cold water and remove the shells.
8. Eat immediately, or you can store refrigerated up to 1 week.