Fill the bottom of an 8-quart Instant Pot with water. Add steam rack and place eggs on top. Place the lid on the Instant Pot and seal. For fully cooked eggs, cook on HIGH for 13 minutes. For soft-boiled eggs, cook on HIGH for 9 minutes.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Use the "Pressure Cook" setting on your Instant Pot to hard boil 12 eggs at once. They're perfectly cooked, easy to peel, and great for making deviled eggs or keeping in the fridge for a quick protein-rich snack.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. water | ||
| 12 Hy-Vee large eggs |
Things To Grab
- 8-quart Instant Pot
- Instant Pot steam rack
- Medium bowl
- Ice
- Large cutting board
- Air-tight container for storage
Directions
Once the eggs are done cooking, turn the steam valve to let the steam escape. Once pressure has been released, remove the lid. Place eggs into a bowl filled with ice water. Let cool for about 3 minutes.
Remove egg shells by gently tapping the egg against a cutting board or another hard surface, creating a fine network of cracks. Gently peel the egg shell away form the hard boiled egg and place in an airtight container in the fridge for up to 1 week.
Nutrition facts
Servings
80 Calories per serving
1 egg
Amounts Per Serving
- Total Fat: 5
- Cholesterol: 185
- Sodium: 60
- Total Carbohydrates: 1
- Protein: 6
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee Test Kitchen