High pressure doesn’t work as well as low pressure. You’ll save yourself from dealing with cracked eggs except when the egg shell is flawed and would crack anyway. Last but certainly not least, don’t forget to poke a hole in each egg before pressure cooking just like you would on the stove. Manual on older IP models), use the “Steam” program so you can take advantage of your altitude correction settings. If you live at high altitude like me and are lucky to own the Ultra IP model, don’t use the “Pressure Cook” program (i.e. The widely-accepted method for hard boiling eggs in the IP is easy to remember: 5-5-5 ! 5 minutes pressure cook, 5 minutes natural pressure release, quick pressure release and 5 minutes in an ice bath. It's too transparent that maker of Instant Pot is lobbying for brand recognition like the way pharma companies are wining and dining the doctors in the medical field. I originally got the recipe from the cookbook cited, and am pleased to see it on this site. Easier to peel, uniform and standard cooking time. Yolks were perfectly cooked and they were easy to peel, but all in all I think I'll keep my stovetop method. They also were much stinkier than the stovetop method. My eggs cracked and my whites turned beige. I always use the eggs directly from the refrigerator. Why change it if this one works for me? Eggs are so very easy to peel, including fresh eggs. This makes perfect hard boiled eggs.sure beats the stovetop method I had been using! I use the natural release pressure, haven't used the other way of releasing pressure. I ended up with gray rings around the yolks so I decreased the slow release time to three minutes and they came out perfect. The 5 minute slow release was a little too long. Doing eggs in the pressure cooker takes longer and never sure how they are going to end up. I have never had a problem with peeling regardless the age of the eggs. Just bring an inch of water to boiling, add eggs in steaming basket, cover and cook for 12 minutes, run under some cool tap water, peel when ready. I will go back to my usual method of just steaming on the stove top. Sorry, but this is too much work and results vary. For extra-large eggs, increase the cooking time to 3 minutes, and for jumbo eggs, increase the cooking time to 4 minutes." "Cooking times for soft-boiled large, extra-large, and jumbo eggs are 3, 4, and 5 minutes, respectively. Cooking them this way makes them so easy to peel.Īm I the only one, or is this really as confusing as it seems to me? I will only ever make boiled eggs in the IP. This prevents the grey rings around the yoke. I use the quick release method for 2 minutes and then set the eggs in a bowl of ice water. It is the only way I will 'hard boil' fresh eggs now. Made it with neighbors fresh eggs and it peeled so much easier than boiling. Open the pot and transfer the eggs to the ice bath to cool. When the timer goes off, let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. While the eggs are cooking, prepare an ice bath. Select the Manual setting and set the cooking time for 2 minutes at high pressure. Secure the lid and set the Pressure Release to Sealing. Gently place up to 12 eggs into the basket or on top of the trivet, taking care not to crack the eggs as you add them. Pour the water into the Instant Pot and place a steamer basket or the trivet into the pot. When the timer goes off, let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release the remaining steam. Select the Manual setting and set the cooking time for 5 minutes at high pressure. 5-Minute Quick Pressure Release Method: Step 1.
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