In your Instant Pot place 160ml of water into the bottom (with the cup provided) and place your eggs on top of the steam shelf inside it.
Place the lid on your Instant Pot and set the valve to sealing. Press the steam button and set to steam for 5 minutes.
While your eggs are steaming prepare everything else. Peel and grate your carrot. Clean and thinly dice your cucumber and spring onion. Grate your cheese. Add all these ingredients (apart from your spring onion) to a bowl. Add your seasoning and then finally add your homemade mayonnaise and mix well. Put the bowl to one side and slice your baguettes in half.
When the eggs are done it will beep 6 times. Manually move the valve and move out of the way as the steam goes free.
Remove the eggs and place them in some cold water and remove them from their shells.
Place the eggs into the mixing bowl and using a fork mash them up with the other ingredients until you have a lovely egg mayonnaise.
Remove the water from the steamer and place it on sauté for 5 minutes. Butter your bread and place it butter side down into your Instant Pot. Do this until the butter has melted and you have a lovely colour on your bread. From experience this will take about 2-3 minutes. Remove your bread and in its place add your spring onions. Cook them until they are nicely sautéed.
On a chopping board grab your bread and layer it up. Add your warm spring onions, the egg mayonnaise and then finish with some fresh herbs on top.