Let’s face it: peeling hard-boiled eggs can feel like summoning the devil in your kitchen. If you’ve ever grappled with a stubborn shell, you know what I mean. I’ve cursed, flailed, and nearly lost my mind trying to get those perfect, smooth egg whites. I’ve tried every tip from culinary experts to the most seasoned Southern grandmothers, all in vain.
I’ve experimented with various cooking techniques, from different time settings to using everything from fresh eggs from my neighbor’s chickens to the priciest organic ones you can find. But nothing seemed to make that peeling process any easier. And now that Easter is approaching, my kids are practically begging me to dye eggs, and I’m dreading the thought of the mess that comes with it.
Not too long ago, I would scoff at the idea of buying pre-peeled hard-boiled eggs from the store, wondering who would be so lazy as to not boil their own. But now? Now, I find myself discreetly grabbing a bag when no one is watching.
Enter the Instant Pot—a magical kitchen device that’s changed my culinary life. I was initially skeptical but quickly fell in love with the ease and efficiency it brings. Whether it’s tender pulled pork in under 15 minutes or a pot roast that’s ready in half an hour, my dreams of effortless dinners have come true. And, thankfully, I’ve mastered the art of pressure cooking without the fear of it exploding all over my kitchen.
Here’s the kicker: you can boil eggs in your Instant Pot in just five minutes, and the shells practically slide off afterward. Seriously, this little miracle is worth every penny.
Armed with dozens of eggs from my recent Costco haul, I’m ready to dye them in every hue imaginable. And with a giant jar of mayonnaise in tow, those deviled eggs are going to be the star of our Easter feast. Watch out, Easter Bunny—I’ve got this covered!
How to Make Hard-Boiled Eggs in Your Instant Pot
Ingredients:
- Eggs (up to 10 at a time)
- 1 cup of water
Instructions:
- Place the rack that came with your Instant Pot or a steamer basket inside the pot.
- Add the water and eggs, making sure the water does not fully submerge the eggs.
- Secure the lid and cook on “high pressure” for 5 minutes. (You might want to start with just 1 or 2 eggs to see if you prefer a longer cooking time of 6 or 7 minutes, depending on how you like your yolks.)
- When the timer goes off, allow the pressure to release naturally for about 5 minutes, then turn off the pot and perform a quick pressure release.
- Immediately transfer the eggs to an ice-cold water bath to cool them off.
Once cooled, your eggs are ready for peeling or dyeing! Yes, it’s really that simple—whether you’re cooking one egg or ten, the process remains the same.
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In conclusion, the Instant Pot has transformed my approach to cooking hard-boiled eggs, turning a frustrating task into a breeze. With a few simple steps, you can enjoy perfectly cooked eggs with minimal effort.