Pressure Cooker Hard Boiled Eggs Recipes
INSTANT POT HARD-BOILED EGGS
Want a foolproof way to make perfect hard-boiled eggs? Try your Instant Pot®! Quick, perfectly set, creamy yolks every time, without any hassle.
Provided by Food Network Kitchen
Time 20m
Yield 12 eggs
Number Of Ingredients 1
Steps:
- Set the trivet in the bottom of a 6-quart Instant Pot® multi-cooker. Gently place the eggs on top of the trivet. Pour 1 cup water into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low 4 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the eggs to a large ice bath and let cool for about 5 minutes.
- Remove the eggs from the ice bath and peel or refrigerate until ready to use.
PRESSURE COOKER HARD-BOILED EGGS
If you happen to raise your own chickens or have access to really fresh eggs, a pressure cooker is the best way to make hard-cooked eggs. It doesn't really save time (the pressure cooker's usual claim to fame), but here's why it's great: it actually makes fresh eggs easy to peel!
Provided by Gremolata
Categories Appetizers and Snacks
Time 46m
Yield 4
Number Of Ingredients 4
Steps:
- Fill pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.
- Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.
- Combine cold water and ice in a large bowl.
- Use the quick-release method to open the pressure cooker. Transfer the hot eggs to the ice water using an oven mitt or spoon. Cool completely, about 30 minutes.
Nutrition Facts : Calories 143 calories, Carbohydrate 0.8 g, Cholesterol 372 mg, Fat 9.9 g, Protein 12.6 g, SaturatedFat 3.1 g, Sodium 150.7 mg, Sugar 0.8 g
PRESSURE-COOKER HARD-BOILED EGGS
Try these pressure-cooker hard-boiled eggs! This recipe is quick to fix and foolproof. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 2
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.,
Nutrition Facts : Calories 72 calories, Fat 5g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 71mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
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