(Total Time: 10 MIN| Serves: 4)

Ingredients:

8 large Eggs

1 cup Water

Instructions:

Set the wire rack in the Instant Pot and pour in the water.
Carefully place eggs in and place and lock the lid.
Manually set the cooking time to 4 minutes at high pressure.
Quick release the pressure and transfer the eggs in iced water for 5 minutes for easier peeling.
Use immediately or store in the fridge for later use.

(Calories: 156 | Total Fats: 10.6g | Net Carbs: 1.1g | Proteins: 12.6g |Fibers: 0g)