Instant Pot Hard Boiled Eggs
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Instant Pot Hard Boiled Eggs
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Instant Pot Hard Boiled Eggs are hands down the best thing to make in your electric pressure cooker! Not only do they turn out perfect every time, but they peel better than any other method!
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Ingredients
- 1 cup water
- 12 large eggs
Instructions
- Place the metal trivet that came with the Instant Pot into the bottom of a 6-quart Instant Pot. Pour 1 cup water into the instant pot first. Checking for cracks first, gently place 12 large eggs on top of the trivet. They can be stacked on top of each other, if necessary. Cover and secure the lid, then set the valve to "sealing".
- Select "manual" high pressure and set Instant Pot timer for 5 minutes. It will take a few minutes for the Instant Pot to come up to pressure, and then it will cook for 5 minutes. Prepare an ice water bath in a large bowl.
- When the timer goes off, let it do a natural release for 5 minutes before releasing any remaining pressure. Use the quick release by switching the pressure valve to venting. Be careful of any venting steam and use a towel to protect your hands when doing a quick release.
- Immediately transfer the hard-boiled eggs to the ice water bath. Let them sit for 5 minutes to quickly stop the cooking process. Store in the fridge for up to 1 week, or peel and enjoy right away.
Nutrition Information
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Serving
1g
Calories
72kcal
(4%)
Carbohydrates
1g
(0%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
186mg
(62%)
Sodium
72mg
(3%)
Potassium
69mg
(2%)
Sugar
1g
(2%)
Vitamin A
270IU
(5%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12eggs
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 72kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 186mg | 62% |
| Sodium | 72mg | 3% |
| Potassium | 69mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 270IU | 5% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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