Lemon Curd

Instant Pot Lemon Curd
4  eggs
2  egg yolks
1 c. sugar
1 c. freshly squeezed lemon juice
1 T. lemon zest
5 T. butter, salted and room temperature

In a 7 inch round pyrex oven-safe glass container, using a silicone whisk, whisk together eggs and egg yolks. Whisk in sugar.  Whisk in lemon juice and zest. Cover the glass container with aluminium foil.
Pour 1 cup cold water in Instant Pot. Place rack in and carefully place the pyrex dish on the rack. Seal the lid and cook at High Pressure for 1 minute, then Natural Release for 10 minutes.
Note: If using heavy duty aluminum foil, add on an extra minute to the pressure cooking time.
Release pressure. Open the lid carefully. Carefully take out the glass container. Discard the aluminum foil. Whisk the mixture well.  The whisk in the butter, one half at a time. The Lemon Curd will thicken as it cools. Chill in the fridge for at least 4 hours before serving.

* Best NOT to use metal utensils as it may develop a metallic taste if metal utensils are used.