Multicookers get a lot of well-earned praise for how quickly they can put winter comfort foods like soups and braises on the table. Credit where it is due, but we think they're just as great for more basic healthy snacks, like these hardboiled eggs. With the Instant Pot on duty, it'll only take a handful of minutes to make perfectly cooked soft- or hard-boiled eggs. Better yet—the steam created by the cooker makes them more tender and super easy to peel. 

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour 1 cup water into a 6-quart multicooker. Place wire rack insert in bottom of bowl. Arrange eggs in a single layer on the wire rack. Secure lid and close pressure valve. Select the "Pressure Cook" setting, adjust pressure to high, and set timer for 3 minutes for soft-cooked, 4 minutes for medium-cooked, or 5 minutes for hard-cooked.

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  • Once cycle is complete, quickly release the pressure valve. Carefully remove lid and, using a pair of tongs, immediately transfer eggs to a bowl of ice water for 2 minutes. Peel and serve or store, unpeeled, in the refrigerator for up to 2 days.

Cook's Notes

If you'd like to make more eggs than the recipe calls for, you can fit up to twelve eggs in a six-quart Instant Pot. 

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