Instant Pot Perfectly Hard Boiled Eggs

Eggs are great! They are one of my favorites dishes. Really they are, I could them everyday. Hard boiled eggs are easy to enjoy by themselves as a meal or a snack. Or if you don’t want them that way, you can always make them into deviled eggs or a delicious egg salad. The Instant Pot makes it so easy to make perfect hard boiled eggs every time, whether you are making 1 egg or over a dozen eggs. Give it a try!

Instant Pot Perfectly Hard Boiled Eggs

Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Ice Bath 5 minutes
Total Time 20 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 12 servings

Equipment

  • Instant Pot

Ingredients
  

  • 12 Eggs
  • 1-1.5 cup Water

Instructions
 

  • Add the water to the inner pot of the Instant Pot. Make sure it's at least one cup, add more if it's an 8qt Instant Pot.
  • Add steamer rack or silicone egg rack into Instant Pot.
  • Carefully set as many eggs as desired onto your rack.
  • Place lid on pressure cooker and set the cook time for 5 minutes on High Pressure.
  • After the cook timer has finished, let sit for 5 minutes then do a Quick Pressure Release.
  • Carefully remove the eggs from the Instant Pot and place in an ice bath for 5 minutes to cool.
  • Remove eggs from water bath.
  • Peel eggs from shell.
  • Store in fridge for up to 7 days.

Suggestions

  • Can do 1 egg or up to 16 eggs in a 6qt Instant Pot
  • Best to peel eggs before refrigerating.
  • Lets eggs come to temp to prevent cracking.
  • Use cold water, warm or hot will change cook time
Keyword Eggs, Instant Pot
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Category: Appetizers & Snacks, Breakfast & Brunch, Side Dish, Slow Cooker & Instant Pot | LEAVE A COMMENT

Easy Egg Cup Mini Frittatas

I could eat eggs everyday. These egg cups or mini frittata bites are my go to weekly breakfast meal prep. They’re so fast and easy to make, and store very well. By making them in a muffin pan instead of a casserole dish, you have them already portioned and in an almost bite size form. And by making a dozen at once, you have enough for breakfast all work week.

I will literally try to use up whatever leftover stuff from the refrigerate that I can. Got a few mushrooms sauteed them up, throw them in. That half an onion from a couple days ago, saute it too. Asparagus, spinach, avocado, broccoli, cauliflower; dice it up! It’s a great way to have a bit of variety from week to week so its not always the same.

Easy Egg Cups

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American, Italian, Spanish
Servings 12 muffins

Ingredients
  

  • 10 Eggs
  • Salt to taste
  • 1-2 tbsp Water
  • 1 tbsp Oil

Optional Additions

  • Mushroom
  • Sausage
  • Garlic
  • Salsa
  • Spinach
  • Tofu
  • Cheese
  • Vegetables
  • Onions

Instructions
 

  • Preheat oven to 400F
  • Prepare any optional additions to the eggs.
    Saute mushrooms, onions, garlic. Cook any sausage or meat
  • Spray a silicon cupcake tray with cooking spray.
    Divide your additions, and any cheese, into each cupcake cup before adding your egg mixture.
  • Combine the eggs, salt, pepper, water, and oil. Whisk together.
    Can also add other appropriate additions in the eggs mixture.
  • Divide the egg mixture equally into each of the cupcake cups.
  • Place tray in the oven and bake for 15-20 minutes.
Tried this recipe?Let us know how it was!

Category: Breakfast & Brunch | LEAVE A COMMENT