I originally wanted the instant pot because I had made these hard boiled eggs with my mom’s instant pot, and was blown away with how easy they were to peel. I was so happy with them, I turned them all into deviled eggs with a homemade mayo right then and there. If you haven’t tried my Deviled Eggs recipe you definitely should.
If you can’t tell already with my latest recipes, I’ve been kind of obsessed with my instant pot. I’ve always loved my slow cooker, but this uses the same type of recipes and it cooks everything so fast! One of our new resolutions for 2018, was eliminate delivery, so I’ve been doing a ton of meal planning, and this instant pot comes in so handy. Plus, with Easter, just around the corner, this will also help make your holiday preparations ten times easier, especially if you are cooking for a crowd.
- 11 extra large eggs
- 1 cup of water
- Put the metal steam rack with handles in the instant pot.
- Add a cup of water to the bottom, then in one row, line the eggs on top of the steam rack.
- Press the egg button on the instant pot and adjust the time to 6 minutes, if it is not already saved.
- When timer is finished, use an oven mitt for safety and use the quick release.
- Once steam is released, use tongs to move eggs into a bowl with water and ice to stop cooking.
- Then feel free to peel eggs whenever you are ready to cook or eat.