Let’s be honest: the worst part of making hard-boiled eggs is the peeling. Those stubborn shells that take half the egg white with them? No, thank you! Enter the ultimate kitchen hack: making ‘hard-boiled’ eggs in your Instant Pot *without the shells*. This genius method steams the eggs together into a perfect ‘loaf’ that you can dice up in seconds. It’s a game-changer for egg salad, meal prep, or topping your favorite avocado toast. Say goodbye to peeling forever and hello to perfectly cooked eggs in just 15 minutes!
Ingredients
• 6 large Eggs
• 1 ½ cups (355ml) Water
• ½ teaspoon (2g) Smoked Paprika
• ¼ teaspoon (1.5g) Salt
• ⅛ teaspoon (a pinch) Black Pepper
Instructions
1. Directions
2. Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the trivet (rack) inside.
3. Lightly grease a small, oven-safe baking dish that fits inside your Instant Pot. Crack all 6 eggs into the dish, trying to keep the yolks intact.
4. Cover the dish tightly with aluminum foil. Carefully place the covered dish onto the trivet inside the Instant Pot.
5. Secure the lid, set the steam release valve to the ‘Sealing’ position, and select ‘Pressure Cook’ (or ‘Manual’) on HIGH pressure for 4 minutes.
6. Once the cooking time is complete, perform a quick pressure release by carefully moving the steam release valve to the ‘Venting’ position.
7. Using oven mitts, carefully lift the dish out of the Instant Pot. Remove the foil and slide the cooked egg ‘loaf’ onto a cutting board.
8. Finely dice the cooked eggs. Transfer to a bowl and gently stir in the smoked paprika, salt, and pepper.
9. Serve immediately as a topping, in a salad, or enjoy on its own!
Nutritional Information
• Per Serving: Calories 62 | Total Fat 4g | Net Carbs 0g | Protein 5g | Fiber 0g
Pro Tips
• Use a glass or stainless steel dish for the most even cooking. A 7-inch round cake pan or a small Pyrex dish works perfectly.
• This is perfect for meal prep! Store the diced, seasoned eggs in an airtight container in the refrigerator for up to 3 days.
• For a creamier texture perfect for egg salad, reduce the cook time to 3 minutes. The yolks will be slightly softer and easier to mash.
FAQ
Q: What kind of dish can I use for this Instant Pot egg recipe
A: You can use any small, oven-safe dish that fits inside your Instant Pot on the trivet. For the most even cooking, a 7-inch glass or stainless steel dish, like a small Pyrex container or a round cake pan, works perfectly.
Q: How do I get softer yolks for egg salad
A: For a creamier texture with softer, jammier yolks ideal for egg salad, simply reduce the high-pressure cook time from 4 minutes to 3 minutes. The yolks will be fully cooked but much easier to mash.
Q: Can I make these no-peel eggs ahead of time
A: Absolutely! This recipe is perfect for meal prep. Once cooked and diced, you can store the eggs in an airtight container in the refrigerator for up to 3 days.
Q: Why did my Instant Pot eggs turn out watery
A: Watery eggs are usually caused by condensation dripping into the dish during cooking. To prevent this, ensure you cover your baking dish very tightly with aluminum foil before placing it in the Instant Pot.
