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RECIPE
2 INGREDIENTS4 STEPS10MIN

Perfect Instant Pot Soft Boiled Eggs

4.6
9 Ratings

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687 Saved

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
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Instant pot boiled eggs are not only super simple to make, but they peel so incredibly easily! Perfect on toast with some dukkah or za'atar, dropped into a steaming bowl of ramen, or nestled into a salad.
10MIN
Total Time
5MIN
Active Time

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
2 cups
Water

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Nutrition Per Serving

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CALORIES
70
FAT
4.7 g
PROTEIN
6.2 g
CARBS
0.4 g

Cooking Instructions

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Step 1
Pour Water (2 cup) into the insert of the Instant Pot. Lay the steamer insert inside. Place Egg (4) on top.
Step 2
Cover the pot with the lid. Using the manual button, set the pot to 3 minutes and low pressure. Make sure the valve on top is set to sealing. Fill a bowl with ice water or cold tap water.
Step 3
When the 3 minutes are up, which will take more like 9 minutes, switch the valve to venting, let the steam escape for no more than a minute.
Step 4
Carefully remove the lid to avoid steaming your face, transfer eggs to a water bath, let cool for 30 seconds or so, then peel, season and eat.

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Nutrition Per Serving
Calories
70
% Daily Value*
Fat
4.7 g
6%
Saturated Fat
1.5 g
8%
Trans Fat
0.0 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
0.4 g
0%
Fiber
--
--
Sugars
0.2 g
--
Protein
6.2 g
12%
Sodium
72.0 mg
3%
Vitamin D
1.0 µg
5%
Calcium
39.4 mg
3%
Iron
0.9 mg
5%
Potassium
67.6 mg
1%
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