Yield: 4 servings
Preparation Time: 15 minutes
Cooking Time: 16 minutes
Ingredients:
- 4 large organic eggs
- 1 pound gluten-free, country-style ground sausage
- 1 tablespoon olive oil
Directions:
1. Arrange a steamer basket in the bottom of the Instant Pot and pour in one cup of water.
2. Place the eggs into the steamer basket.
3. Secure the lid and place the pressure valve to the “Seal” position.
4. Select “Manual” and cook under “High Pressure” for about 6 minutes.
5. Select “Cancel” and carefully do a “Quick” release.
6. Remove the lid and transfer the eggs into a bowl of cold water to cool completely.
7. After cooling, peel the eggs.
8. Divide the sausage into 4 equal sized portions and flatten each into an oval-shaped patty.
9. Place 1 egg in the middle of each patty and gently mold the meat around it.
10. Remove the steamer basket and water from the Instant Pot.
11. With paper towels, pat dry the pot.
12. Place the oil in the Instant Pot and select “Sauté.” Then add the scotch eggs and cook for about 3-4 minutes or until golden brown from all sides.
13. Transfer the scotch eggs onto a plate.
14. Arrange a steamer trivet in the bottom of the Instant Pot and pour in one cup of water.
15. Place the scotch eggs on top of the trivet.
16. Secure the lid and place the pressure valve to the “Seal” position.
17. Select “Manual” and cook under “High Pressure” for about 6 minutes.
18. Select “Cancel” and carefully do a “Quick” release.
19. Remove the lid and serve immediately.
Nutrition Information per Serving:
Calories: 486
Fat: 41.6 grams
Carbohydrates: 0.4 grams
Protein: 28.3 grams
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