Perfect Hard Boiled Eggs With Instant Pot Recipes

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HOW TO MAKE PERFECT INSTANT POT HARD BOILED EGGS



How to Make Perfect Instant Pot Hard Boiled Eggs image

This three part method of cooking hard boiled eggs in the Instant Pot is a proven success! The cooking time is based on altitude and is rounded to a the nearest minute.

Provided by Toni Dash

Categories     Appetizer

Time 30m

Number Of Ingredients 4

1 cup cold tap water
Large eggs ((any amount))
Ice and cold water ((for an ice bath))
6-quart Instant Pot

Steps:

  • Place the rack that comes with the Instant Pot in the insert. Pour in the 1 cup cold tap water. Add the eggs on the rack.
  • seal the lid of the Instant Pot positioning the pressure vent to SEALING.
  • Select MANUAL, HIGH PRESSURE and using the "=/-" buttons insert the correct time for your altitude: 0-3,000 feet=8 minutes, 3,000-5,000 feet=9 minutes, 5,000-7,000 feet=10 minutes.
  • When the cooking time has completed allow the Instant Pot to naturally release for 5 minutes then release the remaining pressure.
  • Place the eggs (carefully using an oven mitt or kitchen towel, they will be very hot) into a bowl with cold water and ice for 5 minutes. Remove and peel or store in the refrigerator.

Nutrition Facts : Calories 62 kcal, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 163 mg, Sodium 62 mg, ServingSize 1 serving

INSTANT POT HARD-BOILED EGGS



Instant Pot Hard-Boiled Eggs image

The easiest and best way to cook eggs in a pressure cooker with the 6-minute method! Always come out perfectly cooked and easy to peel! Follow the cooking time for soft, medium or hard-boiled eggs.

Provided by Anna

Categories     Breakfast

Time 7m

Number Of Ingredients 2

6 eggs
1 cup water

Steps:

  • Pour one cup of water into the stainless steel insert.
  • Place a steam basket or the trivet that came with it and place 6 to 12 eggs on it.
  • Close the lid and set the valve to sealing position.
  • Press "manual" setting and adjust the timer to 6 minutes. The pressure cooker will start coming to pressure. That usually takes about 6 minutes for me.
  • Once the time is up and the Instant Pot beeps, press "off/cancel" and do not release the pressure. Set your kitchen timer (not the IP timer) to 6 minutes.
  • After the time is up, release any remaining pressure by switching the valve to "venting" position. Carefully open the lid away from your face.
  • Fill a large bowl with cold tap water.
  • Remove eggs carefully ( I use rubber tip thongs) and place in water bath. Set kitchen timer to 6 minutes.
  • Once the time is up, gently roll each egg against the inside wall of the bowl with water. Repeat with remaining eggs. Next, peel the shell from each egg. It should pretty much come off in one piece. Dip the eggs in water to make sure every little bit of shell is off.
  • Your eggs are ready to use or can be refrigerated for later use.

Nutrition Facts : Calories 62 kcal, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 163 mg, Sodium 64 mg, ServingSize 1 serving

INSTANT POT® HARD-BOILED EGGS



Instant Pot® Hard-Boiled Eggs image

Use your Instant Pot® to make perfect hard-boiled eggs every time! The amount of eggs you can cook depends on the size of your eggs--I can usually fit 16, but if your eggs are larger or smaller the amount will vary.

Provided by Eric Belk

Categories     Appetizers and Snacks

Time 30m

Yield 16

Number Of Ingredients 2

1 cup water
16 eggs

Steps:

  • Insert a wire rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour in water. Carefully place raw eggs onto the rack, fitting them in tightly. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • As soon as the timer goes off, hit cancel and release the pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, as leaving eggs in longer will result in overcooked eggs.
  • Transfer eggs to a large bowl using a serving spoon and cover with cold water. Let cool for 5 minutes. Peel while still warm and rinse off any shell pieces. Use immediately or store in the fridge.

Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 62 mg, Sugar 0.3 g

THE PERFECT HARD BOILED EGGS



The Perfect Hard Boiled Eggs image

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

1 cup of water
1-12 large eggs

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.

INSTANT POT HARD BOILED EGGS



Instant Pot Hard Boiled Eggs image

Super easy ways to make Perfect Instant Pot Hard Boiled Eggs (Pressure Cooker Hard Boiled Eggs) that are easy to peel. Includes both High Pressure & Low Pressure cooking times.

Provided by Amy + Jacky

Categories     Appetizer     Breakfast     Brunch     Dinner     Lunch     Side Dish     Snack

Time 15m

Number Of Ingredients 2

6 - 8 large eggs ((straight from fridge))
1 cup (250ml) cold water

Steps:

  • Place Eggs in Instant Pot: Place 1 cup (250 ml) of cold water and a trivet in Instant Pot Pressure Cooker. Place 6 - 8 large eggs on the steamer rack. Close the lid, then turn Venting Knob to Sealing position.
  • Pressure Cook Eggs: Pressure cook at a) High Pressure: 8 minutes + Quick Release or b) Low Pressure: 12 minutes + Quick Release Open the lid carefully.
  • Serve Instant Pot Hard Boiled Eggs: Peel the eggs under cold running tap water and serve immediately. Note: If you are not serving immediately, stop the cooking process by submerging the eggs in a cold water bath for roughly 5 minutes.

Nutrition Facts : Calories 63 kcal, Carbohydrate 1 g, Protein 6 g, Fat 4 g, Cholesterol 164 mg, Sodium 65 mg, SaturatedFat 1 g, Sugar 1 g, ServingSize 1 serving

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