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. PS: The Instant Pot Miracle: One-Pot Pasta with Meat Sauce PPS: Instant Pot Hard-Boiled Eggs 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 Instant Pot to 3 minutes at low pressure. {See recipe notes: times vary} 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. This is quinoa-flax toasting bread. 4.5 from 46 reviews 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.
