Ingredients
– 1-12 large eggs for protein and nutrition
– 1 cup cold tap water for steam (increase to 1.5 cups for 8-quart pot)
Instructions
1-Pour the measured cold water into the Instant Pot’s inner pot to build the necessary steam and pressure.
2-Position a metal trivet or rack inside the pot and arrange the eggs on it you can stack them if needed.
3-Close the lid and set the vent to sealing, then select the High Pressure setting for 5 minutes using the manual or pressure-cook function.
4-Once the timer ends, let the pressure release naturally for 5 minutes before quickly releasing any remaining pressure.
5-Transfer the eggs right away to an ice-water bath and let them sit for 5 minutes to cool down and ease peeling.
6-Pat the eggs dry, peel them, and enjoy them in your favorite dishes; adjust cooking time for different egg sizes if needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧪 Test with a single egg first to confirm your preferred doneness.
❄️ Always start with cold water; it creates the pressure needed for consistent results.
🥚 Slightly older, room‑temperature eggs peel more easily than very fresh eggs.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 large egg
- Calories: 62 kcal
- Sugar: 0 g
- Sodium: 63 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 0.4 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 163 mg