Perfect hard boiled eggs
This easy-to-peel instant pot hard boiled eggs gives that perfect hard golden yellow yolk and no blemish white.
Servings 1 per head
Calories 63kcal
Equipment
- Instant pot or any pressure cooker
- Trivet or egg rack
Ingredients
- 6 chicken eggs
- 1 cup water
Instructions
- Pour a cup water in instant pot to produce the steam for cooking the eggs
- Place a trivet or egg stand inside the instant pot and carefully place the eggs in a single layer with gap in between to ensure even cooking.
- Close the lid and turn the pressure nozzle to sealing mode.
- Press MANUAL button and set timer to 4 or 5 minutes (depending on the type of egg preferred)
- Keep a bowl of ice with some water ready.
- After 5 minutes of the natural pressure release carefully turn the nozzle from sealing to venting mode and release the left over pressure inside.
- Open the lid and carefully transfer the eggs to the ice bath. After allowing the eggs to rest 5 minutes take each one out.
- Start cracking the egg by lightly tapping on a hard surface, lightly roll by gently pressing against the surface until the peel starts coming out of the egg.
- If not using immediately refrigerate the eggs and use with in a week. With shell or without shell.
Video
Notes
Note : Instant pot takes time to build pressure it will say ON until the cooking starts. The cooking may take 10-15 minutes to start cooking. To speed up the process use boiling hot water from the kettle if you have.
After cooking the instant pot will start natural pressure release on its own. The count from L0:00 display panel this indicates the instant pot has started natural pressure release.
For soft set white runny yolk - 2 minutes cooking time, after 10 minutes of natural pressure release go for venting then ice bath for 3 minutes
Medium boiled egg white and jammy yolk 3-4 minutes cooking time. 3-4 minutes in natural pressure release and 3-4 minutes in ice bath.