Place Eggs in Pressure Cooker: Place a steamer rack in the pressure cooker. Add exactly 1 cup (250ml) of cold water in the pot. Place the eggs at the center of the rack.
Close lid, then turn Venting Knob to Sealing position.
Pressure Cook Eggs: Pressure cook at Low Pressure for your desired consistency (Soft Boiled Egg: 5 minutes to Hard Boiled Eggs: 14 minutes) + immediately Quick Release (Instant Pot: press the cancel button right away as well). Open the lid.
*Pro Tip: For large eggs, reduce the pressure cooking time by 1 minute.
Serve: Immediately place the eggs in a bowl of cold water for 30 seconds. Rinse the eggs under cold running water for 5 seconds. Then, pour out the water in the bowl and refill it with cold water and place the eggs back into the bowl for another 3 minutes. Peel the egg in running tap water. Serve & enjoy~
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (10g)|
|Recipe Makes: 1|
|Calories from Fat: 9 (64%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 42.8mg||13 %|
|Sodium 14.2mg||0 %|
|Potassium 13.6mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 1.3g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 14
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