Instant Pot Hard Boiled Eggs
Make perfect boiled eggs every time with the Instant Pot 5-5-5 method. Cook eggs on high pressure for 5 minutes, naturally release pressure for 5 minutes, and then cool in ice water for 5 minutes. The result? Creamy-centered boiled eggs that are easy to peel.
Equipment
Ingredients
- 1-20 large eggs at room temperature
- 1 cup water if using a 6 quart, and 1 ½ cups of water if using an 8 quart
Instructions
- Gently add raw eggs to the instant pot, on top of the steamer rack.
- Add 1 cup of cold water, or as much water as your pressure cooker needs. An 8 quart Instant Pot needs 1.5 cups.
- Cook on high pressure for 5 minutes for hard boiled eggs. 3 minutes for softer eggs, and 4 minutes for jammy yolk eggs.
- Unplug the Instant Pot and allow the pot to naturally release pressure for 5 minutes. After the five minutes are up, manually release the rest of the pressure before opening the lid.
- Carefully remove the eggs from the instant pot and place them in a large bowl of ice water. Leave them there for 5 more minutes before removing them. Peel and serve.
Notes
- To make soft boiled eggs (whites are set, yolks are runny), there is just a simple adjustment to the method. Rather than 5-5-5, do 3-3-3, where you cook for three minutes, natural release for three minutes, then ice bath for three minutes. For an egg with texture in between those two, where the yolk is slightly set, do 4-4-4.
Nutrition
Serving: 1egg | Calories: 78kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 187mg | Sodium: 62mg | Potassium: 63mg | Sugar: 1g | Vitamin A: 260IU | Calcium: 25mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/instant-pot-hard-boiled-eggs/