Instant Pot Easter Eggs Recipes

INSTANT POT EASTER EGGS

Steps:

• Prep the Instant Pot: Pour 2 cups of water in the instant pot liner. Place the trivet inside.
• Prepare Eggs: Place 3 eggs in each mason jar. You'll need 4 jars that will fit together in your Instant Pot. Pour about ½ cup of water in each jar, or enough to reach the top of the eggs. Add 2 tbsp of vinegar to each mason jar and combine different food coloring in each one. Next, place the mason jars into the Instant Pot. Secure the lid onto the pot and make sure to turn the vent at the top of it to the "Sealing" Position.
• Cook: Press the "Manual" button on the Instant Pot then the "-" sign to lower the time to 5 minutes.
• Pressure Release: Once the Instant Pot cycle is complete, wait 5 minutes for natural release then use quick release, change the valve to "Venting" position and place a towel over the valve so steam doesn't get everywhere. Carefully unlock and remove the lid from the pot.
• Shock: Use tongs to carefully remove the eggs from the jars, place the eggs in a bowl with ice water and let them sit for 5 minutes. Doing this stops the eggs from cooking further. After 5 minutes they are ready for you to serve!

INSTANT POT® EASTER EGGS

Steps:

• Pour 1 cup water into a 6-quart multi-functional pressure cooker (such as Instant Pot®) and place a trivet inside.
• Set out 4 wide-mouth pint-sized canning jars and place 2 tablespoons vinegar into each one. Add 10 drops of food coloring of desired colors into each jar. Carefully place 2 eggs into each jar and fill with water. Set jars on the trivet.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid.
• Use tongs to remove the canning jars and drain water carefully. Transfer eggs to an ice bath and let rest for 5 minutes.

THE BEST EVER INSTANT POT BREAKFAST CASSEROLE

Steps:

• In a large skillet, cook bacon until almost fully cooked. Meanwhile, whisk eggs and salt & pepper together in a large bowl.
• Grease a 6x4 cake pan (the one I have is linked above the recipe card) with butter or cooking spray. Add hash browns, cooked bacon, bell peppers, red onion, cheese and eggs, mixing to combine gently.
• Add water to bottom of Instant Pot then place trivet inside. Place cake pan on top of trivet inside Instant Pot. Place lid on Instant Pot and make sure valve is set to seal.
• Press the pressure cook button and set to high, then cook for 25 minutes. Instant Pot will take about 10 minutes to come to pressure then pressure cook the 25 minutes.
• Allow the pressure to release naturally (about 10-15 minutes), then open the lid when pressure gauge has dropped and the lid opens easily. Let cool about 5-10 minutes.
• Remove cake pan with oven mitts and serve in slices. Enjoy!

INSTANT POT EASTER EGGS

Steps:

• Add 2 tablespoons white vinegar to each jar along with 10-12 drops of liquid food coloring. Place 2 eggs in each jar with raw eggs. Then add enough water into each jar to cover the eggs.
• Add one cup of water to the bottom of the insert. Place a short metal rack for your Instant Pot in the bottom of the insert to keep the jars from sitting directly on the bottom of the pot. Place your pint jars on the rack, close the lid.
• Cook on high pressure for 6 minutes, then allow the steam naturally release for 6 minutes and then manually release the rest of the pressure manually. Be careful removing the jars; they'll be hot and you'll need to use an oven mitt or a jar-lifter used for canning.
• Use tongs to remove each egg from the jars and dip each egg in ice water to cool, then let dry. You can keep the eggs for up to one week in the refrigerator.

DYED EASTER EGGS IN THE INSTANT POT - JUST 8 MINUTES

Steps:

• Add 1-2 cups of water to the bottom of the instant pot.
• In each of the 3 mason jars, add 10-15 drops of food coloring and 2 tablespoons of vinegar - stir together.
• Carefully place 1-2 eggs in each jar and barley cover the eggs with water.
• Secure the lid of the Instant pot and set it for 7 minutes. While it is cooking, you can prepare the cold water/Ice bath for the cooked eggs.
• After the instant pot is finished, I used the quick release for the steam valve. But, if you would like the eggs to stay in the dye as long as possible to enhance the color, letting the steam valve release naturally works too. However, they just might be a little more hard boiled that way.
• Using a reliable pair of tongs (also on my wishlist), move the mason jars from the instant pot to the sink, and run cold water into the jars to displace the hot water with cold water and cool the eggs.
• Once the jars and eggs are cool, you can gently remove the colored eggs using the tongs, and place them on a drying rack. When they are dry, they can go directly into the refrigerator.

EASTER EGG INSTANT POT CHEESECAKE

Steps:

• In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Put the graham cracker mixture into the 7-inch springform pan and press using a cup or your fingers into the bottom of the pan. Bake in the preheated 325 degrees F. oven for 10 minutes. Remove from the oven and set aside. In a large mixing bowl, using an electric hand whisk set to medium-high speed, cream together the cream cheese, sugar, flour, and salt until smooth and creamy. Add the eggs, one at a time, and whisk on low speed just until combined. Do not over-whisk With the mixer still on low speed, add the sour cream and vanilla extract and whisk till combined Crush 1 cup of mini eggs into fine crumbs. Some large bits are OK but not too big. Crush the mini eggs to be used in the filling into fine crumbs to make it easier to slice through the cheesecake Fold crushed mini eggs into cheesecake filling using a spatula. Pour the filling into the pre-baked crust. Tap the pan gently on a table or kitchen counter a couple of times to get rid of any air bubbles. Cover the pan with aluminum foil Pour 1 cup water into the instant pot, place a trivet inside, and put the cheesecake pan on top of the trivet Close the Instant pot and turn the valve to the "seal" position. Pressure cook on "high" pressure for 40 minutes. Allow the pressure to naturally release for 15 minutes, then quickly release any remaining pressure. Open the Instant pot and gently mop up any moisture on the cheesecake surface with a paper towel. Cool the cheesecake on a wire rack to room temperature, wrap the cheesecake with cling film, and refrigerate for at least 6 hours, or overnight preferably. Decorate with the rest of the mini eggs, about half cup coarsely crushed around the edge of the cheesecake and the rest pile on the center.

DYED EASTER EGGS IN THE INSTANT POT

Steps:

• Pour 2 cups of water into the Instant Pot Liner.
• Pour 1/2-1 cup of water (depending on the size of your mason jar), 2 tablespoons of white vinegar and 1/2 teaspoon of food coloring into each mason jar. The jar should be no more than 1/2 way filled with liquid.
• Put 2-3 eggs in each mason jar, depending on the size of the jar.
• Put mason jars with eggs and liquid into the Instant Pot liner.
• Close the lid and make sure that the valve is on "seal." Cook on high pressure for 5 minutes. Once timer beeps, allow pressure to naturally release for 5 minutes and then quick release remaining pressure and remove lid.
• Using tongs, carefully remove eggs from mason jars and place in a bowl of ice for 5 minutes.

BOILED EGGS {AN INSTANT POT RECIPE}

Steps:

• Pour 1 cup of water into your pot.
• Insert rack or steamer basket into pot.
• Place eggs in the steamer basket or on top of the rack in the pot.
• Close the lid, set cook time for 5 minutes at high pressure. (It will take about 5 minutes to build up pressure and then cook at high pressure for 5 minutes.)
• Let the pressure naturally release for 5 minutes, then do a quick release and carefully remove the lid.
• Immerse eggs in cold water.