Seven Hour Eggs - Korean Sauna - cooking recipe

Ingredients

6 eggs (or as many as will fit in a single layer in the bottom of your Instant Pot insert)
1 cup water (enough to cover the eggs)
2 teaspoons kosher salt

Preparation

Let the eggs come to room temperature for about an hour-this will help prevent cracking during cooking-then place them in the Instant Pot insert.
Cover them with water, add the salt, and close the pot, making sure the release valve is set to \"sealing\".
Press \"Manual\" or \"Pressure Cook,\" make sure you're set to \"high pressure,\" and set the time to 90 minutes.
After the cooking time has elapsed, release the pressure manually, (quick release) remove the hot eggs from the insert-use tongs or a spider-and set them in an ice bath until they are fully cool to the touch.
Peel 'em, eat 'em.