Easy Instant Pot Hard Boiled Eggs have become an almost weekly ritual in my kitchen now.
Now I boil them up by the dozen and keep them in a plastic baggy in the fridge so tossing one into the tuna, slicing a couple into a salad or just making egg salad is a cinch anytime.
Slipping the shells off of perfectly hard boiled eggs with no mess or loss of egg white has long been a dream of mine.
Instead I tried method after method and ended up settling for the best I could get, sad to say.
Finally, I decided that enough was enough and try this crazy idea of busting up my precious farm fresh eggs in my Instant Pot. Surprise!
The opposite was the case and I just wanted to share this success and encourage any of y’all sitting on the fence to try this method.
For adding protein and nutrition at a minimum of expense it’s hard to beat boiled eggs. Here are a few recipes using them in other blogger recipes and all will be low carb THM-S.
Sister’s Simple Egg Salad~Oh Sweet Mercy
Festive Pasta Salad ~Mrs. Criddles Kitchen
The Easy Instant Pot Hard Boiled Eggs discovery got me so excited that I went ahead and posted my very most favorite recipe for deviled eggs right away!
It was modeled after my moms. Unfortunately she had never written her recipe down and I had to recreate it but this one is definitely “a ringer” for hers!
I posted this recipe for this low carb version of Just Like Mama’s 3 Ingredient Deviled Eggs just before Easter 2020 but with things being what they have been I’m just getting my version of Easy Instant Pot Hard Boiled Eggs available to you.
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
At the time of this posting this one (see affiliate link just below) is on sale! If you’re an IP fanatic like me you will need a spare, one to share with friends who love your IP recipes or an extra for one for meal prepping. This one does NOT make yogurt but it’s a great price and it’s cute!
- 6 - 12 Eggs
- 1 cup water, to bring electric pressure cooker to pressure
- Place trivet in the electric pressure cooker liner and pour the cup of water into the IP liner pot.
- Gently place the eggs on to the trivet.
Place the lid on the electric pressure cooker and set the venting valve to sealing.
- Program the electric pressure cooker using the “manual” or “pressure cook” setting for 5 minutes.
- While the eggs are cooking prepare the ice bath.
- When the cook cycle is complete, perform a quick release.
- Using silicone tongs, or long metal ones to prevent heat transfer, remove the eggs from the electric pressure cooker to the ice water bath.
- Allow the eggs to cool in the water for 10 minutes before peeling or storing.
You can use any amount of eggs that will fit in the pot using this method I just like to make enough to use for a few days and 12 fit into my regular trivet.
Amount Per Serving: Calories: 24Trans Fat: 0gSodium: 28mgCarbohydrates: 0gFiber: 0gSugar: 0g