Instant Pot Hard Boiled Eggs
User Reviews
5
Instant Pot Hard Boiled Eggs
Description
This recipe for Instant Pot Hard Boiled Eggs involves placing a cup of cold water into the Instant Pot along with a steam rack to hold up to twelve eggs. The eggs are arranged on the rack without overlapping. The lid is securely closed and sealed, and the pressure cooker is set to high pressure for four minutes. After cooking, the pressure is allowed to release naturally for four minutes before performing a quick release for any residual pressure. The eggs are then transferred to an ice water bath for four minutes to stop cooking and facilitate peeling.
The pressure cooking method helps produce eggs with firm whites and yolks, while making the shells easier to remove compared to traditional boiling. The timing remains consistent regardless of the number of eggs used, as noted in the instructions, meaning the same cook and natural release times apply whether cooking fewer or up to a dozen eggs.
These hard boiled eggs can be stored in the refrigerator after cooling, ready to be eaten alone, added to salads, or used in various recipes needing cooked eggs. The ice bath is an important step for temperature control and shell release.
Ingredients
- 12 egg
- 1 cup water cold
Instructions
- Place the water inside a 6-quart Instant Pot, add the steam rack and then gently place up to 12 eggs on the rack spread out.
- Place the lid on and move the valve to sealing. Press manual pressure and set the timer to 4 minutes high pressure. You’ll notice the Instant Pot will start to come to pressure first and then the timer will begin. It can take 8-10 minutes to come to pressure.
- When the cook time is up, let the pressure release naturally for 4 minutes, then do a quick release for any remaining pressure. Carefully open and remove the lid.
- Remove the eggs from the Instant Pot and place them in an ice water bath for 4 minutes.
- Remove the eggs from the water bath and store in the fridge.
Notes
- The "4-4-4 method" refers to 4 minutes at high pressure, 4 minutes natural pressure release, and 4 minutes ice water bath for cooling.
- The cooking time remains the same even when increasing the number of eggs up to the Instant Pot's capacity (e.g., up to 18 eggs in an 8-quart model).
- Carefully handle the eggs after cooking to avoid cracks, and use the ice water bath promptly for best peeling results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Eggs
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 327mg | 109% |
| Sodium | 127mg | 5% |
| Potassium | 121mg | 3% |
| Sugar | 0.3g | 1% |
| Vitamin A | 475IU | 10% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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