In an oven-safe glass bowl (I use PYREX) that fits inside your IP, whisk together the eggs, egg yolks, sugar, orange juice, lemon juice, orange zest, and a pinch of salt until smooth and creamy.

Wrap the top of the glass bowl tightly with aluminum foil to prevent condensation from dripping into curd.

Create an aluminum foil sling sturdy enough to lift bowl in and out of IP.

Pour 1 cup of water into the bottom of the insert. Place a trivet inside and using the sling, lower the glass bowl into the IP.

Close and lock the lid, turn the steam release valve to the Sealing position and pressure cook on High for 9 minutes.

When the timer completes, allow the pot do a Natural Release for 10 minutes. Carefully release remaining pressure using Quick Release.

Open the lid and remove the hot bowl. Remove the foil. The mixture will look soft like cooked custard. Whisk the curd vigorously, then while whisking, add the softened butter a few pieces at a time until completely smooth and emulsified. (I often use my immersion blender for this step).

Let curd cool to room temperature, then cover it with plastic wrap (touching the surface) and refrigerate for at least 4 hours until thick. I usually chill overnight and eat this with our daily Skyr.