Ingredients
-
1 cup
cold
water
-
6
large
eggs
Instructions
- POUR water into Instant Pot. Place trivet on the bottom. Arrange eggs on the rack. Put the lid on the Instant Pot. Close the pressure-release valve. Press Manual Pressure Cook button, on High, and set for 7 min (will take about 7 min to come to pressure).
- WHEN cooking finishes, open the pressure-release valve to depressurize, 1 to 2 min.
- OPEN lid and transfer eggs into a bowl of cold water to cool, 2 to 3 min. Peel and serve, or refrigerate, unpeeled, up to 1 week.
Nutrition (per piece)
- Calories
- 76,
- Protein
- 6 g,
- Carbohydrates
- 1 g,
- Fat
- 5 g,
- Sodium
- 66 mg.
- Excellent source of
- vitamin B12
Kitchen Tips: This recipe was developed using the Instant Pot Duo Plus model. Results may vary on different models.
