Instant Pot Hard Boiled Eggs
Hard boiled eggs cooked under pressure, using the 5-5-5 method for consistent results and easy peeling.
Ingredients
Method
Completed steps 0
Pour 1 cup cold tap water into the inner pot for a 3 or 6-quart model, or 1½ cups for an 8-quart model.
Set an egg tray or metal trivet in the pot and arrange eggs on it, stacking as needed.
Lock the lid with the vent knob sealed. Set the pressure cooker to high pressure for 5 minutes using the manual or pressure cook setting.
While cooking, prepare an ice bath by filling a large bowl halfway with ice cubes, then adding enough cold water to cover the eggs.
When the timer beeps, allow pressure to release naturally for 5 minutes, then perform a quick release by carefully moving the vent knob to the venting position with a long utensil handle; stand back to avoid steam.
Using tongs or a pot holder, transfer the hot eggs to the ice bath.
After 5 minutes in the ice bath, remove the eggs, pat dry, peel, and serve.
Notes
Room temperature eggs cook more evenly; take them out of the refrigerator 10 minutes before cooking.
The ice bath stops the cooking process and makes peeling easier by contracting the membrane under the shell.
Stack eggs vertically to fit more in smaller cookers without affecting cooking time.
Calories: 62 kcal · Protein: 5 g · Fat: 4 g · Sodium: 63 mg
Adapted from amindfullmom.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.