Ingredients

The following ingredients have 8 Servings
  • 8 large eggs (or the maximum that will fit in a single layer in the steamer insert)
  • 1 cup water
  • Optional toppings for Lazy Devils
  • Guacamole + Sliced Radishes
  • Mayonnaise + Furikake + Sliced Persian Cucumbers
  • Chipotle Lime Mayonnaise + Furikake + Sliced Scallions
  • Chipotle Lime Mayonnaise + Prosciutto + Sliced Cucumbers + Scallions
  • Any spread + your favorite topping! (Check out our first cookbook for more ideas!

Instruction

  • Pour 1 cup of water in the stainless steel insert of your Instant Pot.
  • Place the silicone steamer insert inside and carefully arrange your eggs straight from the fridge in a single layer on top.
  • Interlock the handles of the silicone steamer before securing the lid on top.
  • Lock the lid, and make sure the dial on top is pointed towards the sealed position.
  • Position your pressure cooker in a place where it won’t ruin the cabinets when you release the pressure manually. I like to put it under my stovetop hood because it sucks up all the steam. (Of course, if you’re the type of absentminded professor who’ll turn on the stove because you forgot that you have an electrical appliance sitting on the stovetop, don’t do this. Instead, place the electric pressure on a surface that isn’t directly underneath anything that can be ruined by escaping steam.)
  • Set the pressure cooker to cook under high pressure for 6 minutes.
  • In my experience, it takes about 10 minutes to reach high pressure with cold water from the tap, and an additional 6 minutes to finish cooking. In the meantime, you can fill a big mixing bowl with water and ice cubes.
  • As soon as the eggs are finished cooking, manually release the pressure by turning the vent on top to “Venting.”
  • Carefully grab the handles of the silicone steamer and deposit the eggs into the ice bath.
  • I chill them in the bath for about 5 minutes, but it’s okay to soak ’em for longer.
  • The shells should come off pretty easily, even with farm-fresh pasture-raised eggs. You can store the cooked eggs in the shell for about a week.
  • Once you have these eggs in the fridge, you can do all sorts of cool stuff with them. I like to make what I coined “Lazy Devils” in our first cookbook, Nom Nom Paleo: Food For Humans. They’re kinda like deviled eggs, but you don’t need any skills or time to make them. Simply cut the hard cooked eggs in half, slather on your favorite spread (e.g., mayo, guacamole, tonnato sauce, etc.) and adorn with your favorite toppings.