Why Instant Pot? Because it works, it’s fast, and it’s consistent. I use organic, large eggs right out of the refrigerator.
Don’t use fresh eggs. Wait at least a week after you purchased them. Put them in a bowl of water and if the egg stands on its pointed end at the bottom or at an angle, it’s fresh. Eggs that float are too old.
I added one cup of room temperature water to the Instant Pot and used the steamer insert. Each egg was placed in exactly the same place.
Manual pressure was set on LO in one minute increments from 3 to 8 minutes.
I manually released the pressure each time and transferred the cooked egg to an ice water bath for 1 minute, then peeled immediately.
If there is a green ring around the yoke you’ve cooked the egg too long. The green ring is caused when hydrogen in the egg white combines with sulfur in the yolk.
Quail eggs are 1 minute.
EQUIPMENT: Instant Pot, steamer basket insert.
Ingredients
1 cup filtered water
eggs
ice
Directions
- Set up Instant Pot with the steamer basket.
- Add water.
- Add desired number of eggs.
- Secure pressure lid on Instant Pot and be sure the vent is set to sealing.
- Set up for pressure cook on LO and enter the desired time.
- 3 minutes
- 4 minutes
- 5 minutes. A perfectly cooked soft boiled egg. My ice bath had gotten too warm so this one didn’t peel well.
- 6 minutes
- 7 minutes. Perfectly cooked hard boiled eggs.
- Meanwhile, fill a bowl large enough for all the eggs with a lot of ice and water.
- When the pressure cook process has finished manually release the pressure.
- Transfer the eggs to the ice water bath and leave them in there for 1 minute.
- Remove eggs from water bath and peel.
- Try some of my deviled egg recipes. Horseradish Deviled Eggs, Japanese Inspired Deviled Eggs, Deviled Eggs, Two Ways, Plus Something Fun.
