Instant Pot Hard Boiled Eggs
User Reviews
5
Instant Pot Hard Boiled Eggs
Description
This recipe cooks a dozen eggs in an Instant Pot using one cup of water to generate steam and pressure. Eggs are placed on a rack or in a basket inside the pot, sealed, and cooked at high pressure for five minutes. After cooking, a natural pressure release of five minutes occurs, then a quick release follows to depressurize fully.
Transferring the eggs to an ice water bath immediately after cooking stops the cooking process, which helps prevent overcooking and facilitates easier removal of shells. The resulting eggs have firm whites and yolks suitable for slicing or further use in recipes.
This technique produces consistent results and reduces the hands-on time compared to traditional stovetop boiling. Eggs can be refrigerated for up to a week after cooking.
Ingredients
- 12 egg
- 1 cup water
Instructions
- Place one cup of water in the Instant pot. Add in an egg basket or the instant pot rack in the bottom of the Instant pot.
- Add in the eggs.
- Place lid on pressure cooker and set the valve to sealing.
- Set the pressure cook time for 5 minutes on high pressure.
- Once cook time has elapsed, let pressure release for 5 minutes. Then do a quick release and carefully remove eggs from Instant Pot and place in ice water bath.
- Let eggs sit in water bath for up to 5 minutes.
- Remove eggs from water bath.
- Crack egg on counter top and remove shell.
- Store in fridge for up to 7 days.
- Easy to peel eggs are that simple!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 327mg | 109% |
| Sodium | 127mg | 5% |
| Potassium | 121mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 475IU | 10% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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