Ingredients:
- 6 – 8 Eggs right out of the fridge
- 1 cup cold water
- Instant Pot Tools Needed: Steamer Rack (Trivet)
Directions:
- Place 1 cup (250 ml) of cold water and a trivet into the Instant Pot. Make sure you use cold if you are following this recipe because hot water will change the timings used.
- Place the eggs on the steamer rack, making sure they are not submerged in the water. Close the lid.
- Pressure cook the eggs using either of the two following methods:
- High Pressure: 8 minutes + Quick Release *see below
- Low Pressure: 12 minutes + Quick Release *see below
- Open the lid carefully after the Quick Release.
- If you are serving the eggs hot, immediately peel them under cool running water and serve.
- If you are not serving immediately, stop the cooking process by submerging the eggs under cold water for 5 minutes.
*Quick Release: is when you turn the pressure release switch on the lid to the Venting position and let the steam release quickly when the cook time ends. This will result in a strong jet of hot steam coming from the pressure release valve. Release the pressure in short bursts until the steam has stopped and the floating pin has completely dropped. Make sure your hand or arm is not directly over the valve when you open it. The process will take a few minutes for all the steam (pressure) to release.
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