Instant Pot Hard-Boiled Eggs
Revisione paritaria di UK recipe editorsAuthored by UK recipe editorsPubblicato originariamente 28 Gen 2026
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This reliable method for Instant Pot hard-boiled eggs delivers perfectly cooked yolks and easy-to-peel whites every single time. By using the pressure cooker, you eliminate the guesswork associated with boiling water on the hob, making this an essential technique for meal prep or a quick protein fix. The steam environment ensures the shells slip off effortlessly, which is ideal if you are preparing a large batch for the week ahead.
As a nutritious, diabetes-friendly snack, these eggs are packed with high-quality protein and healthy fats to help maintain steady energy levels. They are incredibly versatile and can be enjoyed simply with a pinch of sea salt, sliced into a fresh salad, or mashed with a little Greek yoghurt for a savoury sandwich filler. This simple kitchen hack is a must-have for anyone seeking healthy, homemade convenience.
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Ingredients for Instant Pot Hard-Boiled Eggs
240ml di acqua
Up to 12 large eggs, straight from the refrigerator
How to make Instant Pot Hard-Boiled Eggs
Torna ai contenutiPour the water into the Instant Pot and place a steamer basket or the trivet into the pot. Gently place up to 12 eggs into the basket or on top of the trivet, taking care not to crack the eggs as you add them. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 5 minutes at high pressure.
While the eggs are cooking, prepare an ice bath. When the timer goes off, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release the remaining steam. Open the pot and transfer the eggs to the ice bath to cool. Peel when ready to serve.
Pour the water into the Instant Pot and place a steamer basket or the trivet into the pot. Gently place up to 12 eggs into the basket or on top of the trivet, taking care not to crack the eggs as you add them. Secure the lid and set the Pressure Release to Sealing. Select the Manual setting and set the cooking time for 2 minutes at high pressure.
While the eggs are cooking, prepare an ice bath. When the timer goes off, let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and transfer the eggs to the ice bath to cool. Peel when ready to serve.
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Redattori di ricette del Regno Unito
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Redattori di ricette del Regno Unito
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28 Gen 2026 | Pubblicato originariamente
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Redattori di ricette del Regno UnitoRevisione paritaria di
Redattori di ricette del Regno Unito
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