I am slowly easing myself into cooking with my Instant Pot! I have to admit that although I have been nervous about pressure cooking, it is pretty cool! So fast and everything has turned out really great so far. My favorite has been hardboiled eggs. My boys love to snack on a hard boiled egg, and the Instant Pot is making it so easy for me to have them available. I can cook a whole bunch in 5 minutes and they turn out perfect every time! Now the cooking time is 5 minutes but there is some cool down time and letting them sit in cold water, but still, this method is so easy! If you don’t have an Instant Pot you can still make perfect hard boiled eggs using this method here. It may be a little more work but they will still turn out fantastic.
Now if you like your eggs softer than what is pictured, just use low pressure for 10 minutes and you will have a set but softer yolk. Yum! Some people have said that they prefer the low pressure setting for hard boiled eggs because the texture is better. I honestly haven’t noticed any difference myself, but if you want to cook them on low pressure then give it a try! Instead of 5 minutes it would be 14 for a firm yolk. Anyway–this method is fun and I think you will love these quick and perfect hard boiled eggs!
- Instant Pot (pressure cooker)
- Steamer Basket or Rack ( that came with Instant Pot)
- 1 cup water
- Pour the water into the pot, and place the eggs in a steamer basket if you have one. If you don’t, just use the rack that came with your pot.( I use the rack)
- Close the lid, set for 5 minutes at high pressure for firm yolk eggs. For softer eggs set it for 14 minutes at low pressure.
- It will take the cooker approximately 5 minutes to build to pressure and then 5 minutes to cook. I have let the pressure naturally reduce for an about 5 minutes after the cooking cycle was done, and then did a quick pressure release. I am sure you could do a quick pressure release sooner--just be careful of all that hot steam!!
- Place the hot eggs into a bowl of cold water to halt the cooking process (I normally add ice to help them cool quickly) You can peel immediately, or wait– it’s up to you. I usually store them in the fridge in their peel--I think they last longer that way.