Instant Pot Eggs (Perfect Hard-Boiled & Soft-Boiled Eggs)
A thorough guide on how to use your Instant Pot to make perfect hard-boiled and soft boiled eggs in less time. {Gluten-Free}
Servings: 2 to 14 Eggs
Ingredients
- 2 to 14 large eggs
- 1 cup water
Equipment
- Steaming rack that comes with the Instant Pot
- Pair of tongs
Instructions
- Place the steaming rack (or the egg rack) in your Instant Pot and pour 1 cup water into the bottom of the pot. Place the eggs on the rack in a way that most of them don’t touch the sides of the pot.
- Close the lid and seal the valve. Press the “manual” button, set the pressure to "high", and set the timer to get the preferred results: 3 minutes for perfect soft-boiled eggs, 5 minutes for medium eggs, and 8 minutes for hard-boiled eggs. To get an idea of the egg yolk texture, check out the infographic in the blog post above.
- Prepare an ice bath by combining a few handfuls of ice and some water in a big bowl.
- When the cooking is done and you hear the beep, immediately use a pair of tongs to turn the valve to release the pressure. Be careful not to put your hands or face near the valve, so the steam won’t burn you. The release will be quick, less than 1 minute.
- Once the pressure has released, you will hear a small click. Immediately open the lid and use a pair of tongs to transfer the eggs into the ice bath. Let cool for 1 to 2 minutes, or until the eggs are cooled enough to handle.
- Peels the eggs and enjoy! You can store the eggs in an airtight container in the fridge for 3 to 4 days.
Notes
Bonus tip: my family’s favorite boiled egg dipping sauce is: 1 tablespoon light soy sauce + 1 tablespoon Chinkiang vinegar + 1 teaspoon sesame oil. Try it once and it’ll blow your mind.
Nutrition
Serving: 1large egg, Calories: 72kcal, Carbohydrates: 0.4g, Protein: 6.3g, Fat: 5g, Cholesterol: 186mg, Sodium: 70mg, Sugar: 0.4g