Instant Pot Hard and Soft Boiled Eggs
Easy to peel and ready in minutes, these Instant Pot hard and soft boiled eggs have become a staple in my meal prep routine! Prep a batch ahead and store in the fridge for up to 1 week.
Servings: 2 -12 eggs
Place 1 cup of water in the inner pot (if you have an 8 quart Instant Pot, use 1.5 cups of water). Place a trivet on top
Arrange eggs on the trivet (you can cook all the way up to 12 eggs)
Place lid on the Instant Pot and set the valve to ‘sealing’. Select the appropriate cook time for your eggs (6 minutes for hard boiled; 3 minutes for soft boiled)
When time is up, do a quick pressure release.
Carefully transfer eggs to an ice water bath.Let sit for ten minutes before peeling.
There is always some trial and error required when using the Instant Pot, and all sorts of invisible factors can come into play- altitude, natural variation in the size of your eggs, and more.
If your eggs are not cooked through to your liking and require more time, I advise adding on 2-3 minutes of natural pressure release time. This is a gentler way to cook them than adding more minutes of high pressure cooking.
Eggs keep freshest when unpeeled.
- peeled eggs- keep in the fridge for up to 4 days
- shells on- keep in the fridge for up to 7 days
Serving: 1egg | Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg