The first thing I tried in my Instant Pot was hard-boiled eggs (see my two posts in early February), and they were both a #Fail. I went on to cook a number of other things successfully in the IP, but I hadn’t tried this basic staple again. Too cowed, I guess.
I finally got it: Perfect eggs, easy to peel:
- 1 cup of water in the bottom of the IP
- Eggs in a steamer in the IP: I cooked four because, given my previous failures, I didn’t want to waste too many eggs. I used the steamer that came with the IP, but any steamer would do. I did not bring the eggs to room temperature first. Straight out of the fridge.
- Closed the lid, sealed the vent, set the IP for six minutes on Manual (high pressure, which it defaults to).
- Did a natural release for five minutes, then a quick release of the rest of the pressure.
- Took the eggs out with tongs and submerged them in an ice water bath (medium bowl, ice cubes, 2-3 c. cold water).
- Set the timer for 6 min., but I was busy moving a load of laundry, so they probably were in the bat for 7-8 min.
- Tested an egg by cracking the shell with a kitchen knife. The shell came off easily and the egg was perfectly cooked. I ate it to make sure(!) and put the rest of the cooked eggs in a bowl in the fridge for later.
Success! I don’t like not being able to figure things out, and I DO like hard-boiled eggs–a lot.
I read so many different pieces of advice for how to do this, but the above timing came from a recipe on AllRecipes.com–actually from a reader comment, not the original. (And I used just 1 c. of water, not 2.)
Dana Tries Pot 