Sep 24

Sep 24 Instant Pot Hard Boiled Eggs

For a quick bite of quality, filling protein, hard boiled eggs are our go-to. My kids will eat the whites and slip the yolk to the dog under the table. They think they’re pulling one over on us, but truth be told, with three egg yolks down her gullet they’ve just bought me another hour before I start arguing with them about who’s turn it is to feed her. Whatever it takes to enjoy my coffee while it’s hot - and we’ll chalk that up to a mom win.

I consider myself a decent cook, but a few basics continue to escape me. Making the perfect hard boiled egg is one of those things. Either they’re too hard and have a chalky, green rimmed yolk, or I’m plagued with runny yolks my kids won’t touch. But, my biggest problem? Forgetting I’m cooking them in the first place. I nearly burned down a hotel in Flagstaff by walking out the door with a pot of eggs on the stove. No joke. We came back to the room, smoke billowing out from under the door and the ceiling caked with exploded egg bits. And the smell - that room will never be the same.

So, as you can imagine, this post is special to me because you simply can’t ruin Instant Pot eggs. They’re so simple … and they won’t get you banned from the Residence Inn.

Ingredients

12 eggs

1 cup water

Instant pot fitted with a steamer basket

Preparation

1 Pour the water into the pot, and place the eggs in the steamer basket. In a pinch, you can use the trivet that came with your pot.

2 Close the lid, set High Pressure for 5 minutes, or use the Egg setting.

3 It will take the cooker approximately 5 minutes to build to pressure and then 5 minutes to cook. Let the pressure naturally release for 5 minutes after the cooking cycle completed, and then do a quick pressure release. That's around 15 minutes, total.

4 Add cool water and ice directly into the pot to create an ice bath, and halt the cooking process.

5 Once eggs are cool enough to the touch, peel and dry. Then place them in a container in your fridge for easy snacking!