Easy Instant Pot Hard Boiled Eggs (5-5-5 Method)
These easy instant pot hard boiled eggs are made with the easy 5:5:5: method: five minutes in the instant pot, five minutes with the pressure valve released, and five minutes in a water bath. Perfect eggs every time with shells that slide right off.
Equipment
- 1 Instant Pot Can use 6 or 8 quart
- 1 slotted spoon For removing eggs
- 1 Large Bowl For creating ice bath
Ingredients
- 6 eggs
- water
Instructions
- Add one cup of cold water to the inner pot of a 6 quart instant pot. Use one and half cups for an eight quart pt.
- Place a steam basket or egg rack in bottom of pot and add in eggs.
- Place lid on pressure cooker and set cook time for five minutes.
- Prepare ice bath by filling a large bowl with water and adding one cup of ice cubes.
- Manually release the pressure valve and let the steam escape for five minutes.
- Using a slotted spoon, carefully transfer the hard-boiled eggs into the cold water. Let sit for five minutes.
- Peel and enjoy!
Notes
- For a creamier yolk texture decrease the cook time to 4 minutes.
- Fresh eggs are easier to peel than older eggs.
- Be careful when releasing the steam valve, keep out of way of the steam.
- Eggs are easiest to peel immediately after cooking.
- To prevent cracking, do not over crowd the pot.
Nutrition
Calories: 63kcalCarbohydrates: 0.3gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 62mgPotassium: 61mgSugar: 0.2gVitamin A: 238IUCalcium: 25mgIron: 1mg
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