How to Make Perfect Soft and Hard Boiled Eggs in the Instant Pot
Want to know how to make perfect hard boiled or soft boiled eggs in the Instant Pot (electric pressure cooker/slow cooker/steamer-in-one)? This simple formula will give you perfect, easier to peel eggs every time.
A few ways I like to use hard boiled eggs:
- I always keep a batch of hard boiled eggs on hand in my refrigerator for breakfast on the go, add to salads, etc.
- Have you tried a breakfast salad? I first had one a few years ago and think it’s genius. I prefer to make them with soft boiled eggs, but you can use whatever you like.
- Make deviled eggs. Or for a twist on the classic, guacamole deviled eggs.
- Make a healthier egg salad by swapping mayo for mashed avocado.
- Top them on your avocado toast.
- Use them to whip up a quick egg sandwich, this is my daughter Karina’s favorite egg sandwich.
- Add them to mason jar salads for protein, this is one of my favorites.
How to Make Perfect Eggs in the Instant Pot
Perfect hard boiled eggs and soft boiled eggs that are easy to peel!
- 4 large eggs
- 1 cup water
- rack that comes with the Instant Pot
- Place the rack in the bottom of the pot. Pour the water in the pot. Place the eggs on the rack.
For soft boiled:
- High pressure on manual 3 minutes. Quick release placing a towel over the valve so steam doesn’t get everywhere, then quickly run the eggs under cold running water until cool enough to hold. Peel right away.
For hard boiled:
- High pressure on manual 5 minutes. Natural release 5 minutes then use quick release placing a towel over the valve so steam doesn’t get everywhere, then quickly run the eggs under cold running water until cool enough to hold. Peel right away.
Yield: 4 eggs, Serving Size: 1 egg
- Amount Per Serving:
- Freestyle Points: 0
- Points +:
- Calories: 78 calories
- Total Fat: 5g
- Saturated Fat: g
- Cholesterol: 186mg
- Sodium: 62mg
- Carbohydrates: 0.5g
- Fiber: 0g
- Sugar: 0.5g
- Protein: 6g