If you look on Pinterest you’ll see that just about all Instant Pot lovers are raving about Instant Pot Hard Boiled Eggs. They talk about how perfect and easy to peel these eggs are and how you’ll never eat hard boiled eggs cooked any other way.
Seriously? Even I can’t work up enough excitement about hard boiled eggs regardless how they’re made. I mean I like hard boiled eggs well enough. I like them for egg salads and deviled eggs mostly. I can’t really thing how else I use them except perhaps for breakfast or snack on some days; and of course for coloring during Easter. But I felt obliged to add my two cents in to this Instant Pot Hard Boiled Egg conversation. So here goes!
Let me begin by saying that intimidating as it had first appeared to be, I love my Instant Pot! An Instant Pot is an electric pot that is like a crockpot on steroids. It does just about everything your regular crockpot can do, it just does it faster because it’s really a pressure cooker. Now this does have it’s benefits like veggies don’t get mushy like they can do in a crockpot because they’ve been cooking for 8 hours, and of course you can make your favorite crockpot recipes in less than an hour.
Now what does this have to do with hard boiled eggs? Well Instant Port Hard Boiled Eggs aren’t really boiled, they’re pressure cooked in just about 7 minutes. Wow right? Well I guess it’s pretty amazing because in 7 minutes you actually do end up with perfectly cooked hard boiled eggs that are very easy to peel. So no frustrating and wasteful egg shells with some of the whites stubbornly stuck on them; no weirdly shaped eggs with sides gouged out because the whites stuck to the shells. In short perfect eggs for coloring and making deviled eggs.
How do you make Instant Pot Hard Boiled Eggs? Easy peasy! Here’s how!
Place trivet onto the bottom of your Instant Pot.
Add 1 cup of water.
Arrange as many eggs as you can on the trivet, I have a model Lux80 and can fit about 16 large eggs.
Lock lid in place making sure valve is in sealing position.
Turn Instant Pot on to Manual and adjust time to 7 Minutes.
When Pot beeps let it depressurize naturally for 5 minutes – watch the timer on the pot.
When it reaches 5 minutes carefully turn valve to venting for quick pressure release.
Prepare a large bowl with ice water.
Once pot is completely depressurized open lid and using tongs or slotted spoon lift eggs out of pot and place in bowl of ice water to stop the cooking process.
Leave eggs in ice bath for 5 minutes then use or store as needed.
You’ll see what I mean when you peel those eggs, the shell seems to literally just fall off! And of course the egg is cooked perfectly too!