Servings: 1

2 eggs 2 eggs
1 Tb milk (about) 1 Tb milk (about)
½ Tb butter ½ Tb butter
Salt and pepper Salt and pepper

Spray a small, heat-proof bowl with non-stick spray.
Break the 2 eggs into the bowl.
Add the milk, salt and pepper, and beat with a fork until more or less uniform.
Add the butter.
Put 1 cup of water in the Instant pot and add the trivet.
Set the bowl on the trivet, and close the pot and its steam vent.
Set the pot to Steam at low pressure for 7 minutes.
Release the pressure immediately after the timer is down and open the pot. The eggs should look mostly cooked.
Stir them up with a fork to see if they are cooked through. Don’t worry if there are a littly liquidy, they will continue to cook in the bowl for another minute or so. If they really seem way too undercooked, just put the lid back on for a minute or so and they will cook some more. You want them to be sort of creamy, not really hard.
Remove the bowl using a hot pad and fluff the eggs with a fork. Serve right away while still hot.