Instant Pot Hard Boiled Eggs
- Yield 12
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
Instant Pot Hard Boiled Eggs is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 12 eggs
- 1 cup water
Method
Set the steaming rack in the bottom of a 6-quart Instant Pot*. Tip in the water, then arrange the eggs in an even layer on the rack. Lid and set the valve to "sealing."
Set to cook on "Manual" high pressure for 5 minutes. Once the timer goes off, wait another 3 minutes (the timer should begin counting back up as the pressure naturally releases). Then carefully set the valve to "venting" to quick-release the remaining pressure. (It is worth placing a towel over the vent when you first turn the valve to cover the steam.
Once all of the pressure has vented, remove the lid and carefully move the eggs to an ice bath (a bowl filled with water and lots of ice) for 5 minutes to cool the eggs down.
Peel and enjoy immediately. Or refrigerate the peeled eggs in a sealed container for up to 1 week.
