Learn How-to Cook Eggs in the Instant Pot and forget the uncertainty of cooking your eggs on the stove top – using your Instant Pot provides consistent results and the eggs are easy to peel EVERY SINGLE TIME. Whether you want soft, medium or hard cooked, we’ve got the time figured out for you, so there’s no guessing.
Well, I am embarrassed to say it took me far too long to finally experiment with cooking eggs in my Instant Pot. I always had a *mostly* foolproof method to hard boiling eggs on the stovetop, but “mostly” ends up being the key word. My breaking point was Easter weekend, this year. I wanted to make a bunch of hard boiled eggs, to make a post for the website, Deviled Eggs Two Ways. Things didn’t go quite as planned and my hard boiled eggs were a nightmare to peel. One of the most frustrating afternoons EVER. I was cursing over the sink as I watched about half of every single egg white stick to the shells and peel off, leaving the most janky looking, lumpy eggs behind. UGH!
I’ve heard so many variations on how to make the perfect hard boiled eggs. I’ve heard it has to do with how fresh the eggs are, adding vinegar or baking soda to the water, boiling for less time then letting the eggs sit, boiling the entire time then right into the ice bath. All of these methods work, until they don’t.
Several people had mentioned to me how great the Instant Pot is for hard boiling eggs, so I decided to give it a whirl and WOW – GAME CHANGER! I experimented with finding the right time and what variables affected the results. Additionally, I found the perfect time for soft and medium cooked eggs, too. Because I love a perfectly-cooked, delicious yolky soft boiled egg over veggies many mornings and the various medium cooked eggs are great when you want a little yolkiness, but not the whole runny shabang.
I find fully hard cooked eggs to be the most sensitive to variables, since the window of a perfectly cooked hard boiled egg is just like a ripe avocado. It’s not cooked, it’s not cooked, then WHAM overcooked, weirdly dry with that green ring. Not much deviation from perfection.
With many many many dozens of eggs and experiments later, I have worked up a simple formula with varying times. OK let’s get to it – How-to Cook Eggs in the Instant Pot…
Having a for-real winter here in Southern California has been especially exciting for many reasons. For the first time since we moved out here from the East Coast 4 years ago, I have been able to really get down with cozy, comforting winter food. Soups, stews, roasts and all the best wintery, soul-warming foods.
Soups have been especially exciting to me this year. This one in particular, this Instant Pot Creamy Chicken Vegetable Soup, has become one of my personal favorites. Reminiscent of a pot-pie filling, with a bit more broth, it’s creamy and rich, without dairy or grains. Best part, it can be made in the Instant Pot Pressure Cooker and it’s ready in about 30 minutes, start to finish, but it tastes like it’s simmered away all day. If you want to use already cooked, shredded rotisserie chicken, this soup is ready even quicker. It pressure cooks for just 6 minutes!!
With the busyness of this time of year, I am finding myself far more called to creating nourishing, comforting food that doesn’t eat up half the day in prep work, but that also cooks quickly and leaves us time for all the other crazy tasks we have on ours lists right now. This time of year I just want the most comforting foods, soups and stews, roasts and other hearty, seasonal meals. This Instant Pot Beef Stew is basically the best ever version of all of this! Ready in under an hour, it’ll taste as if had been cooking ALL day long.
Last year I got myself the Instant Pot, after hearing from so many people how amazing it is. I am still, after a year, learning all the things it can do. I recently began playing with the sauté feature, which allows you to sear meat, before pressure cooking it. I find this seals in the flavor and the caramelized flavors from the browning really brings more depth and richness to the overall dish. Plus, it gives us little brown bits to deglaze, which is one of my most favorite things to do when cooking.
This is comforting, winter food at it’s finest. It actually reminds me of being a kid, this is the food we grew up on. My mom made a killer beef stew on the stove top. It tastes of love, coziness and comfort.