Instant Pot Hard-Boiled Eggs

I hope you all had a wonderful Thanksgiving or Friendsgiving with your family and friends! We had my in-laws over and had all the traditional Thanksgiving foods our family loves!

Now that Thanksgiving is over….and I know the Holidays are coming soon, it’s time to start thinking about eating healthier so we can indulge again in a few weeks!  Today, I’m bringing you a simple recipe for Hard-Boiled Eggs you can make in your Instant Pot. These make great snacks to have when the kids tell you they’re hungry (5 minutes after dinner) or to put in your lunch bag for a quick, healthy lunch, or to make some quick egg salad sandwiches. The possibilities are endless!

This recipe for Instant Pot Hard-Boiled Eggs comes from Fix-It and Forget-It Instant Pot Diabetes Cookbook which can be found just about anywhere books are sold in-store or online. You can purchase a copy on amazon now by clicking here.

Instant Pot Hard-Boiled Eggs
Colleen Heatwole, Burton, MI

Makes 6–8 servings
Prep. Time: 10 minutes
Cooking Time: 5 minutes
Setting: Manual
Pressure: High
Release: Manual

1 cup water
6–8 eggs

1. Pour the water into the inner pot. Place the eggs in a steamer basket or rack that came with pot.

2. Close the lid and secure to the locking position. Be sure the vent is turned to sealing. Set for 5 minutes on Manual at high pressure. (It takes about 5 minutes for pressure to build and then 5 minutes to cook.)

3. Let pressure naturally release for 5 minutes, then do quick pressure release.

4. Place hot eggs into cool water to halt cooking process. You can peel cooled eggs immediately or refrigerate unpeeled.

Exchange List Values
Meat—medium
fat 1.0

Basic Nutritional Values

Calories 72 (Calories from Fat 42)

Total Fat 5 gm (Saturated Fat 1.6 gm, Polyunsat Fat 1.0 gm, Monounsat Fat 1.8 gm)

Cholesterol 186 mg

Sodium 71 mg

Total Carb 0.4 gm

Dietary Fiber 0 gm

Sugars 0 gm

Protein 6 gm

Phosphorus 99 mg

Happy Instant-Potting!