Ingredients

The following ingredients have 4 Servings
  • 1 cup water
  • 12 large eggs

Instruction

  • Place your metal trivet inside your instant pot.
  • Pour the water into the instant pot.
  • Place the eggs carefully on the metal trivet. You should be able to fit 12 in there easily.
  • Plug the instant pot in and cover with the lid. Set the valve to "sealing".
  • Press the "manual" setting button and adjust it to 5 minutes.
  • Once the timing on your IP goes off, allow it 5 minutes to do a natural pressure release. Set your oven timer so you don't forget. Or use an egg timer.
  • Once that 5 minute natural release is done you can toss a towel or cloth over the valve and do a quick release. Do this carefully so you don't hurt yourself or damage your cupboards with steam.
  • Unlock and remove the IP lid.
  • Fill a large bowl with ice, and a bit of water if you like. Now carefully transfer your eggs to the ice bath using tongs. Allow them to rest in the ice bath for 5 minutes. Again, use your oven timer or an egg timer so you don't leave them in there too long.
  • Now you can either peel them and enjoy them immediately or you can store them in the fridge for about a week.