Description
Eggs are one of nature’s most perfect foods. A small oval packed with protein and healthy fats to kick start your morning. I’ve been eating eggs for breakfast every day for years and my health has never been better. However, with the mess of cracking eggs and getting shells everywhere, sometimes it’s nice to just open up a hard boiled egg for convenience.
Hard boiled eggs turn out perfectly when they are steamed under the pressure of an instant pot. They are evenly cooked and easier to peel than conventional boiled eggs. They are also easier to make because all you have to do is plop them in and press a button.
There’s two methods by which to use a pressure cooker to make boiled eggs. There’s the 5 minute quick pressure release method, and the natural release method.
Ingredients
- Eggs
- Water
Instructions
5 Minute Quick Pressure Release Method
- Pour the water into the instant pot and place a steamer basket or the trivet into the pot. Gently place up to 12 eggs into the basket or on top of the trivet, taking care not to crack the eggs as you add them. Secure the lid and set the pressure release to scaling. Select the manual setting and set the cooking time for 5 minutes at high pressure.
- While the eggs are cooking, prepare and ice bath. When the timer goes off, let the pressure release naturally for 5 minutes, then move the pressure release to venting to release the remaining stream. Open the pot and transfer the eggs to the ice bath to cool. When you are ready to serve, peel the shell of the eggs away.
- For extra-large eggs, increase the cooking time to 7 minutes, and for jumbo eggs, increase the cooking time to 8 minutes. You can also use the quick pressure release method for soft boiled eggs. Cooking times for soft boiled large, extra large, and jumbo eggs are 3, 4, and 5 minutes, respectively.
Natural Release Method
- Pour the water into the instant pot and place a steamer basket or the trivet into the pot. Gently place up to 12 eggs into the basket or on top of the trivet into the pot. Gently place up to 12 eggs into the basket or on top of the trivet, taking care not to crack the eggs as you add them. Secure the lid and set the pressure release to sealing. Select the manual setting and set the cooking time for 2 minutes at high pressure.
- While the eggs are cooking, prepare and ice bath. When the timer goes off, let the pressure release naturally for 15 minutes, then move the pressure release to venting to release any remaining steam. Open the pot and transfer the eggs to the ice bath to cool. Peel when ready to serve.
- For extra large eggs, increase the cooking time to 3 minutes, and for jumbo eggs, increase the cooking time to 4 minutes.