Carolyn's Dish / Holidays and Passover
Instant Pot Hard Boiled Eggs Recipe
Ingredients
- 4-20 eggs (it is ok if they overlap)
- 1 cup of water
Instructions
- 1
Place the steamer basket in the liner of the pot, add the water, place the eggs on top.
- 2
Close the lid, turn the valve to “sealing”, I know that is obvious, but I have been known to forget that!
- 3
Turn the pot on “manual” high pressure for 5 minutes.
- 4
Once the time is up, “Quick Release” the pressure, open the lid, run cold water over the eggs, add some ice cubes, let them rest until they are cool, peel and enjoy!
- 5
Note: some people say that if you add some salt to the water they will be easier to peel. I am on the fence.
Notes
some people say that if you add some salt to the water they will be easier to peel. I am on the fence.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
Frequently Asked Questions
How do I make Instant Pot Hard Boiled Eggs?
This Instant Pot Hard Boiled Eggs recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 2 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this instant pot hard boiled eggs?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.