Perfect Pressure Cooker Hard Boiled Eggs Recipes
PERFECT PRESSURE COOKER HARD-BOILED EGGS
Take the guesswork out of making hard-boiled eggs by cooking them in your pressure cooker! Just press a few buttons and let your cooker make perfectly hard-cooked eggs in just a few minutes. Your Mealthy Multipot even has a specific setting for cooking eggs, so they won't be overdone. You'll never crack open your egg to find a green-ringed yolk again. Plunging in an ice bath after you release the pressure means that the eggs stop cooking immediately. Hard-boiled eggs are great for a quick, protein-packed snack, easy breakfast on-the-go, topping salads, chopping for egg salad, or even adding to a bowl of ramen noodle soup!
Provided by Team Mealthy
Categories Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Pour water into your pressure cooker pot. Set steamer rack over the water. Arrange eggs onto the steamer rack. Lock pressure cooker lid in place and set steam vent to Sealing. Select Eggs and cook for 5 minutes. Once the cooking cycle has completed, allow pressure to release naturally for 5 minutes, then set steam vent to Venting to quick-release remaining pressure. Plunge eggs immediately into an ice bath to cool completely, about 5 minutes. Peel eggs to serve.
PRESSURE-COOKER HARD-BOILED EGGS
Try these pressure-cooker hard-boiled eggs! This recipe is quick to fix and foolproof. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 2
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.,
Nutrition Facts : Calories 72 calories, Fat 5g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 71mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
PRESSURE COOKER HARD-BOILED EGGS
If you happen to raise your own chickens or have access to really fresh eggs, a pressure cooker is the best way to make hard-cooked eggs. It doesn't really save time (the pressure cooker's usual claim to fame), but here's why it's great: it actually makes fresh eggs easy to peel!
Provided by Gremolata
Categories Appetizers and Snacks
Time 46m
Yield 4
Number Of Ingredients 4
Steps:
- Fill pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.
- Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.
- Combine cold water and ice in a large bowl.
- Use the quick-release method to open the pressure cooker. Transfer the hot eggs to the ice water using an oven mitt or spoon. Cool completely, about 30 minutes.
Nutrition Facts : Calories 143 calories, Carbohydrate 0.8 g, Cholesterol 372 mg, Fat 9.9 g, Protein 12.6 g, SaturatedFat 3.1 g, Sodium 150.7 mg, Sugar 0.8 g
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- 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~
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