Instant Pot Soft Boiled Eggs Recipes

INSTANT POT SOFT BOILED EGGS

Instant Pot Soft Boiled Eggs image

Make and share this Instant Pot Soft Boiled Eggs recipe from Food.com.

Provided by MaxBetta

Categories Breakfast

Time 10m

Yield 4 eggs, 2 serving(s)

Number Of Ingredients 3

Ingredients

1 cup water
4 eggs
salt and pepper

Steps:

Pour 1 cup of water into the inner pot of the Instant Pot and place the steamer rack inside.
Arrange the eggs on top of the steamer rack, put on the lid, and make sure the steam release handle is set to the "Sealing" position.
Hit the "manual" button, set it to low pressure, and set the time for 5 minutes. It will start cooking when the float valve is in the up position meaning it is pressurized. While the eggs cook, fill a bowl with ice and water.
The Instant Pot will beep when it's done. Carefully release the steam valve by moving the steam handle to the "Venting" position until the float valve is in the down position.
Using tongs or a large spoon, transfer the eggs to the bowl of ice water. Wait about 5 minutes and then you can peel, season with salt and pepper, and eat.
They are easiest to peel if you crack them on the ends instead of on the sides.

Nutrition Facts : Calories 143, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 145.6, Carbohydrate 0.7, Sugar 0.4, Protein 12.6

INSTANT POT SOFT BOILED EGGS

Instant Pot Soft Boiled Eggs image

Make and share this Instant Pot Soft Boiled Eggs recipe from Food.com.

Provided by Jen in Victoria

Categories Breakfast

Time 12m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

4 eggs (or as many as you like)
1 cup water

Steps:

In your Instant Pot add your steaming shelf. On top of it place your eggs along with water into the bottom. Cook for 2 minutes on the steam function.
As soon as the two minutes is up and it has beeped, manually move the valve from sealed to non-sealed.
Remove your eggs and serve hot.

Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 72.8, Carbohydrate 0.4, Sugar 0.2, Protein 6.3

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