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Instant Pot soft-boiled eggs on homemade quinoa-flax bread

Perfect Instant Pot Soft-Boiled Eggs


  • Author: Alexandra Stafford
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Total Time: 5 minutes
  • Yield: 4 eggs

Description

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.

Another variable that could affect the timing is altitude: at higher elevations, you’ll need to increase the cooking time. Again this may take some trial and error to get right.

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, namely toast: quinoa-flax toasting bread. 

If you want to make hard-boiled eggs, follow the instructions here: Perfect Instant Pot Hard-Boiled Eggs.


Ingredients

  • 2 cups water
  • 4 eggs

Instructions

  1. 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.
  2. 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. (See notes above regarding timing: timing will vary based on what model IP you have; timing will vary based on elevation as well. It may take some trial and error to get right.)
  3. 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 1 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.

  • Category: Breakfast
  • Method: Instant Pot
  • Cuisine: American

Keywords: eggs, instant pot, soft-boiled, jammy yolks, breakfast