How To Make Hard Boiled Eggs In The Instant Pot Recipes

THE PERFECT HARD BOILED EGGS

The Perfect Hard Boiled Eggs image

This method is super simple. From fridge to cooker, you can make 1 to 12 eggs with the same recipe. We call it the 5-5-5 method.

Provided by Instant Brands Culinary Team

Yield 1 - 12 servings

Number Of Ingredients 2

Ingredients

1 cup of water
1-12 large eggs

Steps:

Pour water into the inner pot and place in your Instant Pot.
Place eggs in the inner pot on the included steam rack.
Set steam release to the Sealing position.
Select Pressure Cook or Manual, set to High pressure and adjust to 5 minutes.
After cooking, let sit 5 minutes for Natural Release, then Quick Release.
Let soak in ice water bath for 5 minutes for fast cooling and easy peeling.

HOW TO MAKE HARD-BOILED EGGS IN THE INSTANT POT

How to Make Hard-Boiled Eggs in the Instant Pot image

Perfect hard-boiled eggs in just 5 minutes cooking time! Easy cook, easy peel, easy peasy all around. These days, this is is the only way I make my hard-boiled eggs.

Provided by Kare for Kitchen Treaty

Time 15m

Number Of Ingredients 1

Ingredients

6 large eggs

Steps:

Fill your Instant Pot with 1 cup of water and place the steamer rack inside.
Add eggs to the rack, pointing up or down (it doesn't seem to matter).
Replace the Instant Pot lid and set the release toggle to SEALING.
Press the "Manual" button or, if you have a newer model, the "Pressure Cook" button. This will cook the eggs at high pressure. Set the time for 5 minutes.
Meanwhile, fill a medium-size bowl with cold water and a few ice cubes.
When your Instant Pot has counted down to 0, do a quick release by moving the toggle from "SEALING" to "VENTING." Watch out for steam burns! Let the steam escape completely. Remove the lid from the Instant Pot.
Using tongs, carefully transfer each egg to the water bath and let them sit there for a few minutes until cool. This will help keep the eggs from overcooking.
Eggs keep refrigerated for about 5 days. I store them peel-on so they don't stink up the fridge; they're super easy to peel either way. To aid in the peeling process, peel over the kitchen sink under a stream of cold running water.

Nutrition Facts : ServingSize 1 egg, Calories 63 kcal, Sugar 1 g, Sodium 62 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 1 g, Protein 6 g, Cholesterol 164 mg

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Pour the water into the pot, and place the eggs in a steamer basket if you have one. If you don't, just use the rack that came with your pot.
It will take the cooker approximately 5 minutes to build to pressure and then 5 minutes to cook. I let the pressure naturally reduce for an additional 5 minutes after the cooking cycle completed, and then did a quick pressure release. That's around 15 minutes, total.
Place the hot eggs into cool water to halt the cooking process. You can peel immediately, or wait-- it's up to you.

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