4 large eggs

4 medium bell peppers, tops and seeds removed

6 baby arugula leaves

FOR THE SAUCE

¹⁄₄ cup mayonnaise

1 tsp Dijon mustard

¹⁄₂ tsp lemon juice

¹⁄₂ tsp white vinegar

¹⁄₄ tsp fine grind sea salt

¹⁄₈ tsp ground black pepper

¹⁄₄ tsp ground turmeric

1 Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot.

2 Make the sauce by combining the mayonnaise, Dijon mustard, lemon juice, vinegar, sea salt, black pepper, and turmeric in a small bowl. Whisk until blended. Cover and refrigerate.

3 Carefully crack 1 egg into each bell pepper cup, making sure to keep the yolk intact, and cover the top of each pepper with a small square of aluminum foil. Place the covered peppers on the steam rack.

4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 3 minutes.

5 When the cook time is complete, allow the pressure to release naturally for 2 minutes and then quick release the remaining pressure.

6 Open the lid and transfer the peppers to a serving platter.

7 Remove the foil and top each pepper with 1 tablespoon of the sauce, and then garnish with the arugula leaves. Serve hot.

tip For a softer yolk, reduce the pressure time to 2 minutes; for a firmer yolk, increase the pressure time to 4 minutes.