Perfect Instant Pot Soft-Boiled Eggs
I have this <strong><a href="https://www.amazon.com/gp/product/B00FLYWNYQ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=alexandrask06-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00FLYWNYQ&linkId=652c7a86d129e6b8b4a9aa5f0a5a2637">6-qt Instant Pot</a></strong>, which is important only because the size of the pot may affect the timing. These instructions work perfectly for my IP, but it did take some trial and error to get the timing down.
Instant pot boiled eggs peel so incredibly easily. As the title says, these instructions are for soft-boiled eggs, which are so delicious on many a dish, including this <a href="https://food52.com/recipes/30530-warm-kimchi-bowl-with-spicy-broccoli-and-sesame-scallion-wild-rice"><strong>warm kimchi bowl</strong></a>, which I've made without the kimchi and brown rice in place of wild, and this <a href="https://food52.com/recipes/69829-crispy-sesame-baked-tofu-shiitake-mushrooms"><strong>crispy sesame-baked tofu with shiitake mushrooms</strong></a>.
If you want to make hard-boiled eggs, follow the instructions exactly, setting the instant pot to 5 minutes at high pressure.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
vegetarian
pescatarian
- 4 eggs
- 2 cups water
- Carbohydrate 23.471 g
- Cholesterol 19.6 mg
- Fat 4.312 g
- Fiber 0 g
- Protein 16.219 g
- Saturated Fat 2.6852 g
- Serving Size 1 1 recipe (964g)
- Sodium 533.460000016028 mg
- Sugar 23.471 g
- Trans Fat 0.2205 g
- Calories 196 calories
Pour the 2 cups of water into the insert of the Instant Pot. (Note: Do measure 2 cups as opposed to using the markings on the inside of the insert.) Lay the steamer insert inside. Place 4 eggs on top. Cover the pot. Using the manual button, set the pot to 3 minutes and low pressure. Make sure the valve on top is set to sealing. Fill a bowl with ice water or cold tap water. When the 3 minutes are up, which will take more like 9 minutes, switch the valve to venting, let the steam escape for no more than a minute, carefully remove the lid to avoid steaming your face, transfer eggs to water bath, let cool for 30 seconds or so, then peel, season and eat.
