My first Instant Pot success was a hard-boiled egg, my second was a soft-boiled. The virtues of making “boiled” eggs in an Instant Pot can be summed up as follows: 1. They peel like a dream. 2. They come out perfectly every time. Recipe is below.
My Instant Pot egg successes led me to make rice, which also came out perfectly. I’m keeping this entry short because I shared my Instant Pot story and some thoughts on to buy or not to buy an Instant Pot here: Perfect Instant Pot Brown Rice with Sesame, Soy, and Scallions.
Here’s how to make Instant Pot soft-boiled eggs: Pour 2 cups water into the IP, place steamer insert inside, place eggs on top.
Set IP to 3 minutes at low pressure.
Open lid and …
transfer eggs to a water bath to cool briefly.
Peel the eggs (this is an incredible experience if you’ve ever struggled peeling boiled eggs).
Eat on toast,
maybe with some dukkah sprinkled on top.
I have this 6-qt Instant Pot, 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 warm kimchi bowl, which I’ve made without the kimchi and brown rice in place of wild, and this crispy sesame-baked tofu with shiitake mushrooms.
If you want to make hard-boiled eggs, follow the instructions exactly, setting the instant pot to 5 minutes at high pressure.
- 2 cups water
- 4 eggs
- 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.