How to Make Perfect Instant Pot Hard Boiled Eggs
Instant Pot Hard Boiled Eggs have become a staple in my house due to the ease of preparing and peeling. Its a great way to batch your morning snack as you can cook two dozen at a time.
Servings: 1 -24 eggs
- Eggs - one egg to two dozen your preference
- 1 cup of water
Plug in your Instant Pot and place the trivet in the bottom of the pot.
Pour in one cup of water and add desired number of eggs onto the trivet. It is perfectly ok to stack the eggs if you run out of surface room on your trivet.
Secure the lid to the base and making sure to lock the lid in place. Close the pressure relief valve. Press the pressure cook button and adjust the timer to 5 minutes for hard boiled and 4 minutes for soft boiled eggs.
It will take a few minutes for the Instant Pot to build pressure, but after the five minutes of cooking time has elapsed, quickly move the pressure valve to release, allowing the steam to exit.
Once the pressure has released to normal, carefully remove the lid and place the eggs into ice water to stop the cooking process.
After a 3-5 minutes in the ice water, crack the eggs and remove the shell allowing the egg to slide out.
Calories: 755kcal | Carbohydrates: 4g | Protein: 66g | Fat: 50g | Saturated Fat: 17g | Cholesterol: 1964mg | Sodium: 762mg | Potassium: 729mg | Sugar: 2g | Vitamin A: 2851IU | Calcium: 296mg | Iron: 9mg