Butter ramekins. Pour 1 Tablespoon cream into each ramekin

Carefully crack an egg into each ramekin (careful not to break the yolks). Sprinkle with chives.

Place the rack in the bottom of the Instant Pot. Add one cup water to bottom of Instant pot. Place ramekins on rack.

Close and seal Instant Pot lid and turn steam release valve to the sealed position.

Press manual, and adjust the time to 2 minutes. Set pressure cook to low. Start. You will hear a beep and the cooker will say on. Walk away!

After a couple of minutes the timer will change to show 2 minutes.

As soon as the timer goes off, use an oven mitt or wooden spoon to turn release valve to venting position.

When steam dissipates, carefully remove ramekins with hot pad or kitchen towel.

Season with sea salt and pepper. Serve alone or on toast.