Instant Pot Hard Boiled Eggs
User Reviews
4.9
Instant Pot Hard Boiled Eggs
Description
Instant Pot Hard Boiled Eggs rely on steam pressure to cook eggs evenly and efficiently. Eggs are placed on a trivet above a cup of cold water inside the pot. Cooking at high pressure for eight minutes followed by a quick pressure release produces well-cooked eggs with intact shells. Alternatively, a low pressure setting with a longer time is possible. Peeling is easier when eggs are cooled immediately under running cold water or iced bath for five minutes.
This method avoids eggs submerging directly in water and maintains consistent cooking by using cold water at start. The steaming environment inside the Instant Pot allows for uniform temperature and pressure, reducing cracking and providing a reliable texture. Eggs are cooked through but not overdone, making them ideal for salads, snacks, or meal additions.
Adjusting time or pressure may be necessary depending on your altitude, egg size, and freshness. Users should test once and modify as needed. The recipe mentions that rate and feedback from home cooks help refine methods for best results.
Ingredients
- 6 - 8 large egg straight from fridge
- 1 cup (250ml) water cold
Instructions
- Place Eggs in Instant Pot: Place 1 cup (250 ml) of cold water and a trivet in Instant Pot Pressure Cooker. Place 6 - 8 large eggs on the steamer rack. Close the lid, then turn Venting Knob to Sealing position.
- Pressure Cook Eggs: Pressure cook at a) High Pressure: 8 minutes + Quick Release or b) Low Pressure: 12 minutes + Quick Release Open the lid carefully.
- Serve Instant Pot Hard Boiled Eggs: Peel the eggs under cold running tap water and serve immediately. Note: If you are not serving immediately, stop the cooking process by submerging the eggs in a cold water bath for roughly 5 minutes.
Notes
- Always use 1 cup (250 ml) of cold water to maintain consistent cooking conditions inside the Instant Pot.
- Do not submerge eggs in the water during cooking; place them on the trivet above the water.
- Adjust cooking times according to egg size, altitude, and desired firmness, testing and refining as needed.
- Immediately cool eggs in cold water or an ice bath for about five minutes to stop cooking and ease peeling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 eggs
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 65mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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