I love my Instant Pot to put together quick and easy stews and dinners. My hands-down, favorite, and most common thing to cook in the Instant Pot however is boiled eggs. Whenever a friend gets a new Instant Pot I always suggest making a dozen steamed eggs using the steaming tray and a cup of water. The result is perfectly cooked, easy to peel, delicious, nutritious boiled eggs!
When I make the Instant Pot boiled egg suggestion I am often asked the following question:
“It’s not hard to make hard-boiled eggs so why would you make them in an Instant Pot?”
The main reason is how ridiculously easy the peels fall right off when it’s time to peel the boiled eggs. No more pieces of the peel sticking to the eggs, feeling and feeling frustrated. No more losing chunks of that precious egg white along with fewer nicks, divots, and imperfections. It’s easy to peel and aesthetically pleasing to serve especially when making deviled eggs (see recipe for Instant Pot Deviled Eggs).
All you need to make hard-boiled eggs in an InstantIpot is water, eggs, a steaming try, and the pot! The peel comes off so very easily due to the quick, high temperatures which ‘shock’ the egg and sort of blast it off so it’s not at all connected to the shell.
More reasons to make boiled eggs:
- nutritional value including a high-level protein that helps to build muscle and increase brain function
- great in other recipes, salads, and power bowls
- good for meal prep – store in the refrigerator in an airtight container for up to a week
Watch this simple How-To Video for a step by step tutorial:
Steps using the Slow-release Method (for a firmer boiled egg):
- 1. Add 1 cup of cold water to Instant Pot (any size pot)
- 2. Place the trivet (the wire tray that comes with the pot) in the pot
- 3. Add eggs (if using a large pot lay them in a single layer for even cooking) on top of the steaming tray, also known as the trivet
- 4. Set the Instant Pot to Manual High Pressure and adjust the time setting down to 2 minutes
- 5. Move the dial to ‘Sealing’ (not Venting)
- 6. Allow for a natural steam release for up 15 minutes (no longer – they will overcook and turn grey on the edges)
- 7. Release any remaining steam by moving the dial to ‘Venting’, make sure the valve has dropped to the down position, and remove the lid of the Instant Pot
- 8. Prepare an ice bath – a large bowl of water and ice
- 9. Using tongs place each egg into the ice bath
- 10. Dry eggs
- 11. Remove shells
- 12. Eat, add to recipes or store
The adjustment to make a softer boiled egg is simple. *Note: for softer boiled eggs be sure to use the Quick Release Method.
Quick-release Method (for a softer boiled egg):
- Follow steps 1 thru 5 as listed above
- 6. Move the dial to ‘Venting’
- 7. Keep face and hands away from the steam releasing from the holes – this will take 30 to 60 seconds – make sure the valve has dropped to the down position, and remove the lid of the Instant Pot
- Follow steps 8 thru 12 as listed above
My preference is for a softer boiled egg. There are pros and cons to each method. With the slow-release method, you can step away and do other tasks while you wait for the Instant Pot to cool down. There is a risk that the eggs will be on the overcooked side with grey edges around the yolks. If you can afford to watch over the pot and do a quick-release of steam, the result will be a brighter yellow-orangey soft boiled egg yolk.
One of the things I love about having hard-boiled eggs at hand is having the ingredients for delicious side dishes and appetizers like Persian Potato Salad (Salad Olivier) Light Meyer Lemon Egg Salad and Instant Pot Deviled Eggs!
Do you love the idea of make-ahead breakfasts for busy mornings? If so, you will love this recipe for delicious, caramelized Banana Overnight Oats.
If you happen to be making boiled eggs for Easter or for the Persian spring celebration of Norooz, here is a fun and crafty post for making Marbelized Easter Eggs you must try out!
How to Make Boiled Eggs in an Instant Pot
I love my Instant Pot to put together quick and easy stews and dinners. My hands-down, favorite, and most common thing to cook in the Instant Pot however is boiled eggs. Whenever a friend gets a new Instant Pot I always suggest making a dozen steamed eggs using the steaming tray and a cup of water. The result is perfectly cooked, easy to peel, delicious, nutritious boiled eggs!
Ingredients
- 12 eggs
- 1 cup of water
- bowl of water and ice
Instructions
Steps using the Slow-release Method:
- Add 1 cup of cold water to Instant Pot (any size pot)
- Place the trivet (the wire tray that comes with the pot) in the pot
- Add eggs (if using a large pot lay them in a single layer for even cooking) on top of the steaming tray, also known as the trivet
- Set the Instant Pot to Manual High Pressure and adjust the time setting down to 2 minutes
- Move the dial to 'Sealing' (not Venting)
- Allow for a natural steam release for up 15 minutes (no longer - they will overcook and turn grey on the edges)
- Release any remaining steam by moving the dial to 'Venting', make sure the valve has dropped to the down position, and remove the lid of the Instant Pot
- Prepare an ice bath - a large bowl of water and ice
- Using tongs place each egg into the ice bath
- Dry eggs
- Remove shells
- Eat, add to recipes or store
*Note: for softer boiled eggs be sure to use the Quick Release Method.
Quick-release Method
Follow steps 1 thru 5 as listed above
- Move the dial to 'Venting'
- Keep face and hands away from the steam releasing from the holes - this will take 30 to 60 seconds - make sure the valve has dropped to the down position, and remove the lid of the Instant Pot
- Follow steps 8 thru 12 as listed above
Notes
Store in an airtight container for up to one week in the refrigerator.
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