Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
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Pressure Point
Instant Pot Hard-Boiled Eggs
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- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 12 eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 72
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 186 mg
- Sodium
- 71 mg
Want a foolproof way to make perfect hard-boiled eggs? Try your Instant Pot®! Quick, perfectly set, creamy yolks every time, without any hassle.
- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 12 eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 72
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 6 g
- Cholesterol
- 186 mg
- Sodium
- 71 mg
Ingredients
Directions
Special equipment:
a 6- or 8- quart Instant Pot® multi-cooker- Set the trivet in the bottom of a 6-quart Instant Pot® multi-cooker. Gently place the eggs on top of the trivet. Pour 1 cup water into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low 4 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the eggs to a large ice bath and let cool for about 5 minutes.
- Remove the eggs from the ice bath and peel or refrigerate until ready to use.
Cook’s Note
Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.
