Instant Pot Boiled Potatoes Recipes
INSTANT POT PERFECT HARD BOILED EGGS
Make and share this Instant Pot Perfect Hard Boiled Eggs recipe from Food.com.
Provided by sandinc7
Categories Breakfast
Time 20m
Yield 12 Eggs, 6 serving(s)
Number Of Ingredients 2
Steps:
- Pour water into inner pot and place pot in the Instant Pot.
- Put the steamer rack into the bottom of the pot.
- Carefully add one to twelve eggs to the pot.
- Set cooker for high pressure for five minutes.
- Let eggs sit in pot for five minutes at the end of the timed cooking.
- Release pressure and put eggs in an ice water bath for five minutes.
- Refrigerate until ready to use.
Nutrition Facts : Calories 11.9, Fat 0.8, SaturatedFat 0.3, Cholesterol 31, Sodium 13, Carbohydrate 0.1, Protein 1.1
INSTANT POT® POTATO SALAD
Save yourself time and one less pot to wash by cooking your potatoes and eggs together and in the same pot. I heard about this hack and decided to try it out myself. Not only were the potatoes and eggs cooked perfectly, the shells slipped right off of the eggs, making this a breeze to put together. Feel free to change up the ingredients to suit your go-to potato salad recipe but I highly recommend using this method to cook your potatoes and eggs.
Provided by Soup Loving Nicole
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
- Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
- Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.5 g, Cholesterol 72.4 mg, Fat 7.8 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 183.6 mg, Sugar 1.7 g
INSTANT POT HARD-BOILED EGGS
Make and share this Instant Pot Hard-Boiled Eggs recipe from Food.com.
Provided by Jen in Victoria
Categories Very Low Carbs
Time 11m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Pour the water into the pot, and place the eggs in a steamer basket if you have one. If you don't, just use the rack that came with your pot.
- Close the lid, press manual and cook on high for 3-4 minutes.
- Do a quick pressure release.
- Place eggs in an ice bath until ready to peel.
Nutrition Facts : Calories 71.5, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 72.8, Carbohydrate 0.4, Sugar 0.2, Protein 6.3
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- Pour water into the instant pot's steel insert, place the trivet inside and place the potatoes on top of the trivet.
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