Instant Pot Hard-Boiled Eggs
User Reviews
5
Instant Pot Hard-Boiled Eggs
Description
"Instant Pot Hard-Boiled Eggs" shows how to cook a dozen eggs quickly and reliably in a pressure cooker. By placing eggs on a rack over one cup of cold water and pressure cooking on high for 5 or 6 minutes, the timing controls yolk consistency — 5 minutes yields a slightly softer center, while 6 minutes creates a creamier texture. After cooking, allowing a natural pressure release for 5 minutes and then transferring eggs immediately to an ice bath halts further cooking and helps develop cracks for easy peeling.
The eggs come out evenly cooked with firm whites and yolks that can be adjusted for softness. The ice bath step is crucial to stop the cooking process and to improve peeling ease by separating the shell from the egg white. Such a method is especially helpful when cooking larger batches of eggs at once without stovetop monitoring.
This recipe is practical for those wanting to prepare many hard-boiled eggs for use in salads, snacks, or meal prep. They store well for up to a week when refrigerated and peeled eggs should be kept moist with a damp paper towel in an airtight container. Freezing is not recommended due to texture changes in the egg whites.
Ingredients
- 12 egg
- 1 cup water cold
- ice bath
Instructions
- Pour cold water into a 6-quart Instant Pot. Place the steamer basket, egg rack, or trivet full of eggs into the Instant Pot.
- Cover Instant Pot with lid and ensure the pressure release valve is sealed.
- Turn the Instant Pot onto High Pressure and set the timer for 5 minutes if you like a slightly less done yolk, or 6 minutes if you like them a bit more creamy.
- The Instant Pot will take a few minutes to heat up, and then will start the cooking process (5-6 minutes.) Once the Instant Pot timer goes off, wait an additional 5 minutes before releasing the pressure valve.
- Quickly remove your eggs using towels (the eggs will be hot!) and transfer them to an ice water bath. Make sure the eggs are completely covered with water/ice and let them cool in the ice bath for at least 5 minutes.
- Once completely cooled, hit the rounded bottom of the egg on a hard surface and then vigorously roll the egg so it has cracks ALL over it. Peel the egg under cold running water for best results.
- Make classic deviled eggs, egg salad sandwiches, or enjoy them on their own!
Notes
- Store hard-boiled eggs unpeeled in the refrigerator for up to 1 week.
- If eggs are peeled, keep them moist by placing in an airtight container with damp paper towels.
- Freezing hard-boiled eggs is not recommended as the texture of the whites deteriorates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12eggs
Amount Per Serving
Calories 62 kcal
% Daily Value*
| Calories | 62kcal | 3% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 163mg | 54% |
| Sodium | 62mg | 3% |
| Potassium | 60mg | 1% |
| Vitamin A | 240IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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