Instant Pot Boiled Eggs
User Reviews
0
0 reviews
Unrated
Instant Pot Boiled Eggs
Report
How to make hard or soft Instant Pot Boiled Eggs. Easy to peel and yolks are cooked to your liking! 5-5-5 method, 3-minute and 2-minute eggs.
Share:
Ingredients
- 1 to 12 large eggs at room temperature*
- 1 cup water increase to 1 1/2 cups if using an 8-quart Instant Pot**
Add to Shopping List
Instructions
- Place the trivet that came with the Instant Pot inside of it, ensuring that it is positioned so that the rack where the eggs will be sitting isn't touching the bottom of the pot. (If you do not have a trivet, see the FAQs section above for suggestions.) Pour the water into the bottom of your Instant Pot: use 1 cup for a 6-quart Instant Pot or 1 1/2 cups for an 8-quart (see notes if using a 3-quart mini Instant Pot). Add the eggs in a single layer on top. You can cook between 1 and 12 eggs in a 6-quart.
- Prepare an ice bath large enough to hold the eggs you are cooking comfortably. Cover and seal the Instant Pot
FOR SOFT BOILED EGGS:
- Set to manual pressure and cook on HIGH for 3 minutes for soft, jammy yolks (reduce to 2 minutes if you'd like your yolks extra runny. Be sure your eggs are room temperature. If cooking for two minutes, note that they may fall apart a little when peeling because the inside will be so tender.) The pressure will take about 5 minutes to build, then the time will start. As soon as the time has elapsed, vent to release any remaining pressure.
- Use tongs to lift the eggs into the ice bath and let sit 5 minutes.
- To peel, roll gently on the counter to crack. Peel and refrigerate for up to 3 days, or leave the peels on and refrigerate for up to 1 week.
FOR HARD BOILED EGGS:
- Set to manual pressure and cook on HIGH for 5 minutes. The pressure will take about 5 minutes to build, then the time will start. As soon as the time has elapsed, let the pressure release naturally for 5 minutes, then vent to release any remaining pressure.
- Use tongs to lift the eggs into the ice bath and let sit 5 minutes. To peel, roll gently on the counter to crack. Peel and refrigerate for up to 3 days, or leave the peels on and refrigerate for up to 1 week.
Notes
- Every pressure cooker is different! If this is your first time using your Instant Pot or other electric pressure cooker for hard boiled eggs, I suggest starting with 1 egg so you can test things out.
- ALTITUDE NOTE: If you are making these eggs at a higher altitude, they will need to cook longer. The exact time will vary based on your particular elevation and your pressure cooker model, so it may take some trial and error. The general guideline for high altitude Instant Pot cooking is to add 5% to the cook time for every 1,000 ft. you live above a 2,000 ft. elevation. You can experiment with letting the eggs naturally release for longer or increasing the cook time.
- *While you can cook eggs directly from the fridge, cold eggs are more likely to crack during cooking and may need an additional minute of cook time for the whites to fully cook through, especially if you are making soft boiled eggs. To quickly bring eggs to room temperature, place them in a bowl and cover with warm water. Let sit 5 to 10 minutes, then drain. If you are using extra large eggs, increase the cook times in this recipe by 1 minute.
- **Be sure to use an actual measuring cup to measure the liquid, not the markings on the inside of the Instant Pot. If using a 3-quart Instant Pot, the cooking method will be different—resources I found online suggested 1 cup of water and 5 minutes of cook time on LOW pressure, followed by an immediate release. If you try this with a 3-quart Instant Pot, I'd love to hear how it goes!
- TO STORE: Refrigerate unpeeled eggs in an airtight storage container for up to 7 days. Refrigerate peeled eggs in an airtight storage container for up to 3 days.
Nutrition Information
Show Details
Serving
1egg
Calories
63kcal
(3%)
Carbohydrates
0.3g
(0%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
164mg
(55%)
Potassium
61mg
(2%)
Sugar
0.2g
(0%)
Vitamin A
238IU
(5%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1(to 12) eggs
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Serving | 1egg | |
| Calories | 63kcal | 3% |
| Carbohydrates | 0.3g | 0% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 164mg | 55% |
| Potassium | 61mg | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 238IU | 5% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
