INSTANT POT HARD BOILED EGGS
A quick and easy method for making the perfect hard, medium, or soft boiled eggs every time, using an Instant Pot!
Servings: 8 eggs
- 1 cup water
- 8 to 12 large eggs
Add 1 cup of water to a 6-quart Instant Pot. Add 1-½ cups of water if your Instant Pot is 8-quarts or larger.
Place metal trivet inside the Instant Pot.
Arrange eggs on the metal trivet. I cook up to 8 eggs at a time, but you can certainly fit more than that.
Close the lid and seal the valve.
Press the “Manual” button; set pressure to HIGH and set the timer:3 minutes for soft boiled eggs5 minutes for medium boiled eggs7 minutes for hard boiled eggs
In the meantime prepare a large bowl with water and couple cups of ice.
Once the eggs are done cooking, do a quick release.
Remove the lid, and using a pair of tongs, carefully remove each egg from the Instant Pot and directly to the ice bath.
Let cool for 3 to 4 minutes.
Peel and serve.
You can also store the peeled eggs in an airtight container for up to 4 days in the fridge.
IF your eggs are smaller than “large”, they may need a little less time to cook.
- Soft boiled = cooked whites, runny yolks
- Medium boiled = firm whites, creamy, but firm yolks
- Hard boiled = firm white and firm yolks
Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 26mg | Iron: 1mg