Okie dokie - in reference to springform pans in the Instant Pot ......
I made another “egg loaf” ... lined the springform pan with parchment paper (using a method I saw in a video) & then used aluminum foil around the outside to hold any leaks. I cracked my eggs (10) in a bowl & didn’t pour them into the springform pan (already in IP) until I was ready to put on the lid/turn on the pot.
In the comments of the egg loaf recipe, adding foil to the outside increases cooking time by one minute. Well, my eggs were still totally uncooked in the middle - I ended up doing a total of 10 minutes & 9 minutes natural pressure release the first time, 15 minutes the 2nd time.
The next thing is that I could have peeled hard boiled eggs in the time it took me to get all the cooked egg white out of all the ‘nooks & crannies’ on my springform pan. I am NOT doing that again (cheesecake ... different story, maybe). SO, as of 3 mintues ago, I ordered a regular 7” cake pan, an “official IP” cake pan, to use for future egg loafs. The “loaf” doesn’t have to be in one piece coming out of the pan since I’m chopping it up anyway, but I think with parchment paper in the bottom & some oil (I use avocado) on the sides, it will come out well enough.
I have a low-carb cheesecake recipe for Instant Pot; I’m going to try it this week, and I’ll let you know how it turns out.