Instant Pot Hard Boiled Eggs
Using your pressure cooker to make Instant Pot Hard Boiled Eggs results in the perfect hard boiled eggs every time that are easy to peel!
Servings: 9 eggs
Ingredients
- 9 eggs
- 1-1 ½ cups water (1 cup for 6 qt Instant Pot OR 1.5 cups water for an 8 qt Instant Pot)
- Optional: salt and pepper
Instructions
- Place 1 cup of COLD water in the Instant Pot for a 6 quart instant pot OR 1 ½ cups COLD water for an 8-quart Instant pot.
- Place the eggs in the Instant Pot on the rack or an egg holder.
- Place the lid on the Instant Pot and turn the valve to “sealing” position. Cook for 5 minutes on manual high pressure.
- When the timer has ended, allow the pressure to naturally release for 5 minutes and then quickly release the rest.
- Meanwhile, prepare an ice bath by filling a bowl with ice and a little bit of water.
- Place the eggs in the ice bath for 5 minutes, until completely cooled.
- Peel if desired, and store in the refrigerator.
Notes
Peeled eggs can be stored in an airtight container in the fridge for 3 days. Unpeeled eggs can be stored in the fridge for up to 7 days.
Nutrition
Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 26mg | Iron: 1mg
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