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.
Total Time
10min
4.4
11 Ratings
Author: Alexandra's Kitchen
Servings:
4
Ingredients
•
2
cups
Water
•
4
Eggland's Best Classic Eggs
Cooking Instructions
1.
Pour Water (2 cups) into the insert of the Instant Pot. Lay the steamer insert inside. Place Eggland's Best Classic Eggs (4) on top.
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.
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.
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.
Nutrition Per Serving
CALORIES
70
FAT
4.7 g
PROTEIN
6.2 g
CARBS
0.4 g
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