Start by placing the trivet inside the Instant Pot. Lay 4 eggs on it. Pour one cup of water. Secure the lid and ensure the vent is sealed. Cook on high pressure for 4 minutes. After cooking, quickly release the steam by turning the vent to the venting position. Once depressurized, remove the lid.

Immediately transfer the eggs to a bowl filled with cold water and ice. Let them sit for 4 minutes.

For easier peeling, tap the eggs on a board on both ends. Gently proceed to peel the eggs inside the bowl with the cold iced water.

In a separate bowl, add the peeled eggs, salt, pepper, butter, and cheese. Mash the ingredients using a fork until you get a chunky mixture. Now, fold in the sliced scallions.

Lay two slices of bread on a board. Spread a portion of the egg mixture onto one slice and then top with the other slice.

In a cast iron pan, melt a knob of butter over medium heat. Once the butter is sizzling, add the sandwich. Press it down gently using a spatula. Reduce the heat to low and cover the pan with a lid. Cook until the bottom slice turns golden brown. Before flipping, lightly butter the upper slice. Flip and continue to cook until the other side is also golden brown. Repeat until each sandwich is cooked, and serve them hot.