Whether you need an easily portable breakfast, a quick snack or a crowd pleasing holiday appetizer (deviled eggs anyone?)…look no further than the unassuming soft/hard boiled egg! It’s all these things and so much more. Which is why I make at least a dozen every week (as part of my weekly #sundayfunday meal prep) using my Instant Pot. All I do is vary the cooking time (2-4 minutes) depending on how I plan to use the eggs. And the best part is that it takes me no more than a few minutes to get them from raw to peeled.
Instant Pot Soft or Hard Boiled Eggs are as simple as this:
1) Place the cooking rack into the Instant Pot.
2) Add ½ cup of cold water to the Pot.
3) Place as many raw eggs as you would like onto the rack. You can stack them on top of each other if need be. And don’t worry about bringing them to room temperature first…you can place them in the Pot straight from the refrigerator!
4) Seal the Instant Pot. Using the ‘Manual’ function, at high pressure, set the timer for either 2 minutes (for very runny yolks), 3 minutes (for mostly runny yolks), 4 minutes (for yellow hard boiled eggs) or 5 minutes (for very hard boiled eggs).
5) While the eggs cook, get a large bowl of ice water and a set of tongs ready!
6) When the timer goes off, use the QUICK release option to vent the steam. Be careful here as the steam is HOT!
7) As soon as all of the seam is vented, open the Instant Pot (don’t worry if some of the eggs are cracked) and use the tongs to remove the eggs and place them into the ice water IMMEDIATELY!
8) Once the eggs are cool, peel them and place them into a paper towel lined storage container. They are usually good for a week!
I hope that you find this cooking technique as easy as I do!
- Large organic eggs
- Place the cooking rack into the Instant Pot.
- Add ½ cup of cold water to the Pot.
- Place as many raw eggs as you would like onto the rack. You can stack them on top of each other if need be. And don’t worry about bringing them to room temperature first…you can place them in the Pot straight from the refrigerator!
- Seal the Instant Pot. Using the ‘Manual’ function, at high pressure, set the timer for either 2 minutes (for very runny yolks), 3 minutes (for mostly runny yolks), 4 minutes (for yellow hard boiled eggs) or 5 minutes (for very hard boiled eggs).
- While the eggs cook, get a large bowl of ice water and a set of tongs ready!
- When the timer goes off, use the QUICK release option to vent the steam. Be careful here as the steam is HOT!
- As soon as all of the seam is vented, open the Instant Pot (don’t worry if some of the eggs are cracked) and use the tongs to remove the eggs and place them into the ice water IMMEDIATELY!
- Once the eggs are cool, peel them and place them into a paper towel lined storage container. They are usually good for a week!