(Total Time: 10 MIN| Serves: 4)
8 large Eggs
1 cup Water
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)