Add 1 cup water to the inner pot of the Instant Pot. Place the steam basket into the pot. Place eggs in the steamer basket.
Close & lock the lid and turn the pressure release handle to Sealing. Select Pressure Cook (Manual) on High Pressure and set the timer for 5 minutes.
When cooking time is complete, use the Natural Release method for 5 minutes (leave the pot alone for 5 minutes) and then carefully Quick Release the remaining pressure.
Using pot holders, remove the steamer basket with the eggs from the inner pot and use tongs to place the eggs into an ice bath or cold water bath for 5 minutes. Remove eggshells, discard, and set the eggs aside. Pour out any leftover water from the inner pot of the Instant Pot.
Divide pork sausage into four portions and form into four thin patties, Place a cooked egg in the center of each pattie and gently wrap and mold the pork around the egg until covered with the ground sausage.
Select Saute and once the pot is hot add the olive oil to the pot. Place the Scotch eggs in the pot and brown on all sides for 6 minutes, or until browned. Once browned remove the Scotch eggs from the pot.
Add 1 cup water to the inner pot of the Instant Pot and place the rack (or trivet) into the pot. Place Scotch eggs on the rack.
Lock lid in place and turn the pressure release valve to Sealing. Select Pressure Cook (Manual) on High Pressure and set the timer for 8 minutes.
Once cooking time is complete, carefully use the Quick Release method to release the pressure.
Open the lid, Carefully remove Scotch eggs from the inner pot by using tongs and serve.
Tip: You can use gluten free mild or hot varieties of ground pork sausage depending on your taste preference.*all nutritional data are estimates based on the products I used*