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Ingredients30 m servings 72 cals
Original recipe yields 6 servings (6 eggs)
- Pour water in a multi-functional pressure cooker (such as Instant Pot(R)). Place trivet inside the pot and then place eggs on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Place eggs in a bowl full of ice; let stand for 3 minutes to stop the cooking process. Remove from water.
Per Serving: 72 calories; 5 g fat; 0.4 g carbohydrates; 6.3 g protein; 186 mg cholesterol; 71 mg sodium. Full nutrition
ReviewsRead all reviews 2
2.20.18 Unfortunately, five minutes in an Instant Pot is too long for a soft boiled egg, you end up with a hard boiled egg. Instead of waiting five minutes to release the pressure as written, ...