Instructions

• Place your 6 eggs in the pressure cooker on a steamer rack or sling. Add about 1 cup of water. Seal the lid and set to high pressure for 5 minutes. You’ll feel the pressure build and hear that satisfying valve hiss start when cooking begins.
• Once time’s up, do a quick release to let out steam fast. This stops the eggs from overcooking and keeps the yolks creamy. Carefully open the lid once all pressure is released.
• Peel your eggs gently. The shells should come off real easy thanks to the pressure cooker’s tender pull. Slice each egg in half lengthwise, and pop out the yolks into a bowl.
• Grab your avocado and mash it right in with the yolks. Aim for a smooth texture but some chunks are cool too if you like it rustic tasting.
• Add lime juice, red onion, cilantro, garlic powder, salt, and pepper to the mix. Stir it around until everything is well combined and smells fresh and inviting.
• Spoon or pipe this creamy avocado mixture back into the egg white halves. Garnish with extra cilantro if you want a fancy touch. Serve right away for best taste or chill for a bit if you’re prepping ahead.