Instant Pot Chinese Tea Eggs

Pressure Cook Eggs and Tea Master Stock: Add 1.5 - 2 tbsp (6 - 9g) Pu'er tea leaves, 1.5 tbsp (20g) rock sugar or white sugar, 2 tbsp (30ml) regular soy sauce, 1⅓ tbsp (20ml) dark soy sauce, 3 (2.5g) star anise, ½ tsp (1.5g) Sichuan pepper, and 1 piece (2g) chenpi to Instant Pot.
Pour in 1 cup (250ml) cold water. Give it a quick mix. Place a trivet in Instant Pot, then layer 6 eggs on top.
Close lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 8 mins, then immediate Quick Release. Remove the lid carefully.
Marinate Tea Eggs: Place the 6 eggs in a bowl of ice cold water for 5 mins to stop them from cooking. Turn off the Keep Warm Mode.
After 5 mins, lightly crack the eggs with the back of a spoon. Filter out the chenpi and star anise.
Use a thermometer to ensure master stock is cooled down to 140°F (60°C). Place the unpeeled eggs in a small bowl, then fill the bowl with tea master stock to marinate for at least 6 hours.
Serve Instant Pot Tea Eggs: Once the eggs cool down to room temperature, place the eggs in the fridge. The eggs can be served cold or warm.
To reheat the eggs: bring the tea master stock (without eggs) to a boil. Turn off the heat and submerge the peeled eggs in the stock for roughly 30 - 45 seconds. Serve & enjoy~ :)