- 1/2 C water
- 6 large eggs
2. Close and lock lid of Instant Pot. Turn the steam release handle to "sealing" position. Press "Manual" and cook at High Pressure 9 minutes.
3. While eggs cook, fill a large bowl with cold water. When time is up, immediately open the cooker using Quick Pressure Release. Transfer eggs to cold water to stop the cooking process. Cool completely and store in refrigerator.
Robyn's notes: this is the only way I make hard-cooked eggs anymore, and I've been making tons of them since I started doing it this way. It's quick, I don't have to stand watching for the water to boil, and they cook exactly the way I want them to. I've also found that they've been peeling more easily than hard-boiled eggs, but that could be more a function of the eggs themselves than the cooking process. I fill the bowl with water and place it in the fridge while the eggs are cooking, so I don't have to bother with ice, taking it out just before the time is up. Remember that 9 minutes is the cooktime for my altitude, sea level will be lower (though not by much). Experiment to find your perfect time.
For my IP Mini, it's 3/4 C water and 7 minutes.
***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly