Pour 1 cup of liquid in the inner pot of instant pot. Place the trivet in there. Carefully arrange 10 eggs on the trivet. Close the lid. Turn the pressure release valve to seal. Press pressure cooker then high pressure and set timer to 3 minutes for soft-boiled eggs and 5 minutes for hard-boiled eggs. Release pressure immediately when it's done cooking. Carefully remove the eggs and peel when they are cool enough to handle
Cook the eggs on the stove:
Place eggs in a large pot (with a lid) and pour water in to cover the eggs. Bring the water to a boil. Cover with the lid. Turn off the heat and remove from the heat source. Let them sit for 7 minutes and then peel when they are cool enough to handle
How to pindang:
I made half with marbled telur pindang and half the regular telur pindang. If you want to make a marbled pattern on the eggs, do not peel the shells. Instead gently create cracks all over the shells with the back of the spoon
Place the cooked eggs and the rest of the braising ingredients and aromatics in the pot. Pour in the water. Add more if needed to just barely cover the eggs
Bring to a boil and then cover and lower the heat to let the eggs braise for the next 1 hour
After 1 hour, the eggs should have picked up dark brown color from the tea leaves and seasonings. You can still let them soak in the braising liquid until the next day if you have the time. Otherwise, remove and can be served warm or room temperature
If you make the marbled version, peel off the shells and you should see the dark brown veins patterns on the eggs
Storing:
Telur pindang can be kept in the refrigerator for up to 5 days