The Food Factor: How to Boil Eggs in an Electric Pressure Cooker
Hard-boiled eggs are a quick, affordable, and protein-filled snack. They are the foundation for egg salad and deviled eggs and are tasty in a variety of salads.
But who has time to stand over a pot of boiling water? Admit it, you’ve wandered away from the boiling eggs and forgotten you were cooking them . . . until that terrible smell of scorched sulfur reached your nose. Please tell me that’s not just me!
The good news is that your fancy electric pressure cooker, most commonly called an Instant Pot, will cook easy-to-peel eggs with little fuss. Remember: store boiled eggs in the refrigerator for up to one week.
How to Boil Eggs in an Electric Pressure Cooker
Ingredients:
One dozen eggs
1 cup water
Directions:
- Place eggs on top of trivet or basket in the bottom of the pot.
- Add 1 cup of water to the pan. Close lid and set for 5 minutes on manual at high pressure.
- Allow pot to release pressure for 5 minutes, then release any remaining steam.
- Scoop eggs out and place in ice bath for 5 minutes. Peel and store in the refrigerator until ready to eat!
Our Aggie friends from Texas A&M AgriLife Extension’s Dinner Tonight program shared this recipe with us.
With your extra boiled eggs, try our kale salad with some egg slices on top!
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