Instant Pot Hard Boiled Eggs
User Reviews
5
Instant Pot Hard Boiled Eggs
Description
The Instant Pot Hard Boiled Eggs recipe uses a cold water base and a steaming rack to keep large eggs from direct contact with water while pressure cooking. The cooking involves a four-minute steam under high pressure, followed by a natural pressure release, then chilling in ice water. This method produces consistent, fully cooked eggs with firm yolks and whites. The recipe notes that peeling works best by cracking around the wider end to access the air pocket and loosening the shell with cold water. Variations in cooking time allow for softer or medium yolk textures if desired.
The technique is well suited to prepare a dozen eggs at once, making it ideal for meal prepping or gatherings. The eggs can be stored peeled or unpeeled after cooling, supporting versatile use in salads, snacks, or recipes. The pressure method reduces hands-on time while delivering uniform doneness compared to stovetop boiling.
Following the described timing precisely helps avoid overcooking and prevents greenish yolk discoloration. Cooling the cooked eggs in an ice bath stops the cooking process and facilitates peeling.
Ingredients
- 12 egg whole, large
- 2 cups water cold
Instructions
Instant Pot Directions
- Pour 2 cups of cold water into the bottom of a cold pressure cooker and place the steaming rack into water. The rack should stand just above the water, so no eggs ever come in contact with it. Place the eggs onto the rack, creating an even layer across the bottom. (You don't want them to be stacked on top of each other.)
- Close the lid and lock. Ensure the valve is sealed. Press "Steam" function and "High" pressure. Adjust cook time to 4 minutes and press "Start".
- After 4 minutes have passed, wait another 5 minutes before releasing pressure completely. Remove lid and transfer eggs to an ice water bath. Cool until they are easily handled.
- Gently tap the wider end of the egg onto a countertop to release the air pocket. Then, crack the shell all the way around. Peel away using the side of your thumb. It should come off in big pieces and should remove easily as long as you get underneath the membrane just under the shell. Rinse under cold water and place onto dry paper towels until all eggs are peeled.
Stovetop Directions
- Place eggs in a single layer in the bottom of a pot. Cover completely with cold water. Cover with lid and place on stove.
- Bring to a rolling boil gently over medium to medium high heat. Turn burner off and let eggs sit in hot water for 12 minutes. (If using an electric stove, remove from burner. Not necessary if using a gas burner.)
- Gently tap the wider end of the egg onto a countertop to release the air pocket. Then, crack the shell all the way around. Peel away using the side of your thumb. It should come off in big pieces and should remove easily as long as you get underneath the membrane just under the shell. Rinse under cold water and place onto dry paper towels until all eggs are peeled.
Notes
- Use the steaming rack to keep eggs out of the water for even cooking.
- After cooking, cool eggs in ice water to stop cooking and ease shell removal.
- Tap the wider end of the egg to crack the shell and peel starting from the air pocket for easier peeling.
- Adjust cook time and pressure release for soft or medium boiled eggs as noted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12eggs
Amount Per Serving
Calories 63 kcal
% Daily Value*
| 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% |
| Sodium | 64mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 238IU | 5% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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