Original Post: https://www.evolvingtable.com/?p=16244
Instant Pot Hard-Boiled Eggs
Make delicious, easy-to-peel Instant Pot Hard-Boiled Eggs with this simple, foolproof technique! Using the 5-5-5 pressure cooking method will yield beautifully set eggs with creamy yolks and firm whites that turn out perfect every time.
Servings: 12 eggs
Ingredients
- 12 eggs
- 1 cup cold water
- Ice bath
Instructions
- Pour cold water into a 6-quart Instant Pot. Place the steamer basket, egg rack, or trivet full of eggs into the Instant Pot.
- Cover Instant Pot with lid and ensure the pressure release valve is sealed.
- Turn the Instant Pot onto High Pressure and set the timer for 5 minutes if you like a slightly less done yolk, or 6 minutes if you like them a bit more creamy.
- The Instant Pot will take a few minutes to heat up, and then will start the cooking process (5-6 minutes.) Once the Instant Pot timer goes off, wait an additional 5 minutes before releasing the pressure valve.
- Quickly remove your eggs using towels (the eggs will be hot!) and transfer them to an ice water bath. Make sure the eggs are completely covered with water/ice and let them cool in the ice bath for at least 5 minutes.
- Once completely cooled, hit the rounded bottom of the egg on a hard surface and then vigorously roll the egg so it has cracks ALL over it. Peel the egg under cold running water for best results.
- Make classic deviled eggs, egg salad sandwiches, or enjoy them on their own!
Video
Notes
Meal Prep and Storage
- To Store: Hard-boiled eggs will last in the fridge for up to 1 week. If already peeled, they should be stored in an airtight container with a damp paper towel covering them on the top and bottom to keep them moist.
- To Freeze: It is not recommended to freeze hard-boiled eggs, as the texture of the whites will become rubbery and unpleasant in the process.
Nutrition
Calories: 62kcal | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 62mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg