- Select “Manual” and cook under “High Pressure” for about 6 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and transfer the eggs into a bowl of cold water to cool completely.
- After cooling, peel the eggs.
- Divide the sausage into 4 equal sized portions and flatten each into an oval-shaped patty.
- Place 1 egg in the middle of each patty and gently mold the meat around it.
- Remove the steamer basket and water from the Instant Pot.
- With paper towels, pat dry the pot.
- 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.
- Transfer the scotch eggs onto a plate.
- Arrange a steamer trivet in the bottom of the Instant Pot and pour in one cup of water.
- Place the scotch eggs on top of the trivet.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 6 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and serve immediately.
Nutrition Information per Serving:
Calories: 486
Fat: 41.6 grams
Carbohydrates: 0.4 grams
Protein: 28.3 grams
Bacon Wrapped Asparagus
Yield: 4 servings
Preparation Time: 15 minutes
Cooking Time: 3 minutes Ingredients:
- 1 pound asparagus spears
- 8 ounces bacon slices
Directions:
- Wrap the bacon slices around the asparagus spears.
- In the bottom of the Instant Pot, arrange a steamer basket, and pour in two cups of water.
- Arrange any extra un-wrapped spears in the bottom of the steamer basket in a single layer.
- Place the wrapped asparagus on top in a single layer.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 2-3 minutes.
- Select “Cancel” and carefully do a “Natural” release.
- Remove the lid and serve warm
Nutrition Information per Serving:
Calories: 329
Fat: 39.5 grams
Carbohydrates: 23.8 grams
Protein: 23.5 grams
