How To Make Hard Boiled Eggs In The Instant Pot Food
THE PERFECT HARD BOILED EGGS
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
Categories Breakfast
Yield 1 - 12 servings
Number Of Ingredients 2
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
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
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
INSTANT POT HARD-BOILED EGGS
Want a foolproof way to make perfect hard-boiled eggs? Try your Instant Pot®! Quick, perfectly set, creamy yolks every time, without any hassle.
Provided by Food Network Kitchen
Time 20m
Yield 12 eggs
Number Of Ingredients 1
Steps:
- Set the trivet in the bottom of a 6-quart Instant Pot® multi-cooker. Gently place the eggs on top of the trivet. Pour 1 cup water into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low 4 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the eggs to a large ice bath and let cool for about 5 minutes.
- Remove the eggs from the ice bath and peel or refrigerate until ready to use.
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