Pour in 1 cup of water.

Put the lid on and lock it into place. Make sure the vent is sealed.

Press PRESSURE COOK. Select HIGH and adjust the time to 5 minutes.

Allow the steam pressure to naturally release for 5 minutes. Manually release any remaining pressure. Unlock and remove the lid.

Transfer the eggs into an ice bath and allow to sit for 5 minutes.

Peel the eggs.

Cut the eggs in half and place the yolks into a bowl.

Add the Boursin, mayonnaise, garlic and salt to the egg yolks.

Use a hand mixer to blend the mixture and make it smooth.

Spoon the mixture into a large piping bag use a large round or star tip.

Pipe the mixture into the egg halves.

Serve.