Tired of fighting with stubborn eggshells that take half the egg white with them? The struggle is real! But what if I told you the secret to perfectly cooked, ridiculously easy-to-peel hardboiled eggs was sitting on your countertop? Enter the Instant Pot. This magical appliance takes all the guesswork out of the process, delivering flawless results every single time. Whether you’re meal prepping for the week, making deviled eggs, or just need a quick protein-packed snack, this is the only hardboiled egg recipe you’ll ever need.
Ingredients
• 12 large eggs
• 1 cup (240 ml) cold water
Instructions
1. Pour the cold water into the inner pot of your Instant Pot.
2. Place the metal trivet or a steamer basket inside the pot.
3. Carefully arrange the eggs on the trivet in a single layer.
4. Secure the lid and set the steam release valve to the ‘Sealing’ position.
5. Select ‘Pressure Cook’ or ‘Manual’ and cook on HIGH pressure for 7 minutes.
6. When the timer finishes, perform a quick pressure release by carefully moving the valve to ‘Venting’.
7. Immediately transfer the eggs to a large bowl of ice water for 5 minutes to stop the cooking.
8. Peel, serve as desired, and enjoy!
Nutritional Information
• Per Serving (2 eggs): Calories 140 | Total Fats 9g | Net Carbs 1.8g | Protein 12g | Fiber 0g
Pro Tips
• Pro-Tips for Success
• For a jammy, softer yolk, reduce the cooking time to 4-5 minutes. For a very firm, fully cooked yolk, increase to 8 minutes.
• Don’t skip the ice bath! This crucial step shocks the eggs, stops the cooking process, and makes the shells slip right off.
• Older eggs (a week or two old) tend to peel more easily than farm-fresh eggs due to changes in the membrane.
• Store unpeeled hardboiled eggs in an airtight container in the refrigerator for up to one week.
