Steaming Or Pressure Cooking Eggs: Instant Pot's Best Method?

There are many ways to cook eggs, but steaming or pressure cooking them in an Instant Pot is one of the most efficient methods. This guide will explore the benefits of using an Instant Pot to cook eggs, the differences between steaming and pressure cooking, and provide step-by-step instructions for achieving perfect results every time. Whether you're looking for a quick and convenient way to cook eggs or want to ensure consistent results, using an Instant Pot is an excellent option.

Instant Pot soft-boiled eggs: 3-4 minutes at high pressure

Soft-boiled eggs are a great option for breakfast, lunch or dinner. Here is a detailed, step-by-step guide on how to make them in an Instant Pot, with a cooking time of 3-4 minutes at high pressure.

First, you will need to gather your equipment. This includes an Instant Pot (or a traditional stovetop pressure cooker), the trivet that comes with the Instant Pot, and a pair of tongs to remove the eggs once they are cooked.

Next, prepare your Instant Pot. Place the trivet inside the pot and add one cup of water. Then, carefully place your desired number of eggs on top of the trivet, ensuring they do not fall into the water. You can stack the eggs in two layers if you wish to cook more at once. Close the lid and seal the valve.

Now, it's time to cook your eggs. Press the "manual" button, set the pressure to "high", and adjust the timer. For soft-boiled eggs, set the timer for 3-4 minutes.

While the eggs are cooking, prepare an ice bath by combining ice and water in a bowl. This will be used to cool the eggs after cooking.

Once the timer goes off, use tongs to carefully turn the valve to release the pressure. Be cautious when doing this, as the steam can burn your hands or face. The release will be quick, taking less than a minute.

After the pressure has been released, you will hear a small click. Open the lid and use tongs to transfer the eggs into the ice bath. Allow the eggs to cool for 1-2 minutes, or until they are cool enough to handle.

Finally, peel and enjoy your soft-boiled eggs! You can store any leftover eggs in an airtight container in the fridge for 3-4 days.

Some tips to keep in mind:

• Always use a fast release after the eggs are done cooking to prevent overcooking.
• The cooking time may vary depending on the size of your eggs. For medium eggs, reduce the cooking time by 1 minute, and for extra-large eggs, add 1 minute.
• If you don't have ice for an ice bath, simply run the eggs under cold tap water for 1-2 minutes until they are cool enough to peel.
• To prevent cracking, ensure the eggs are placed on the steaming rack without touching the water.
• The number of eggs you cook at once may also affect the cooking time, so you may need to experiment to find the perfect timing for your desired level of doneness.

Instant Pot medium-boiled eggs: 5-6 minutes at high pressure

Instant Pot medium-boiled eggs are easy to make and only take a few minutes. Here is a step-by-step guide:

First, pour one cup of water into your Instant Pot. It is important to use cold water, as warm or hot water will change the cooking time. Place the trivet or steaming rack that comes with the Instant Pot inside the pot, and then place your desired number of eggs on top. Make sure the eggs don't fall into the water and try not to stack them, as this can cause cracking.

Close the lid of the Instant Pot and seal the valve. Set the Instant Pot to manual and adjust the time to 5 minutes for medium-boiled eggs. You can also adjust the pressure to "high" if that option is available on your model.

Once the timer goes off, use tongs to carefully turn the valve to release the pressure. Make sure your hand is not over the valve when doing this, as the steam will be very hot. The release will be quick, usually less than a minute.

When you hear the small click indicating that the pressure has been fully released, open the lid and use tongs to transfer the eggs into an ice bath. This will stop the cooking process and make the eggs easier to peel. Let the eggs cool for 1-2 minutes, or until they are cool enough to handle.

And that's it! Your medium-boiled eggs are now ready to be peeled and enjoyed. You can store them in an airtight container in the fridge for up to 3-4 days.

Some additional tips:

• If you are using medium eggs, reduce the cooking time by 1 minute. If you are using extra-large eggs, add 1 minute.
• If you don't have ice for an ice bath, you can simply run the eggs under cold tap water for 1-2 minutes until they are cool enough to peel.
• To prevent your eggs from cracking during cooking, let them come to room temperature before pressure cooking.

Instant Pot hard-boiled eggs: 8-10 minutes at high pressure

Instant Pot hard-boiled eggs are a quick, easy, and hands-off way to cook eggs. The eggs are cooked to perfection every time and are incredibly easy to peel. Here is a step-by-step guide to making perfect hard-boiled eggs using the Instant Pot:

Step 1: Prepare the Instant Pot

Place one cup of cold water into the inner pot of your Instant Pot. If you have an 8-quart Instant Pot, use 1.5 cups of cold water. The water is necessary for the pressure cooker to reach the desired pressure.

Step 2: Prepare the Eggs

Place the desired number of eggs on the egg rack or the rack that came with your Instant Pot. Make sure the eggs are in a single layer and are not stacked on top of each other. You can cook anywhere from one to sixteen eggs in a 6-quart pressure cooker.

Step 3: Pressure Cook the Eggs

Seal the pressure cooker and set the cook time. For a 6-quart Instant Pot, use the 5-5-5 method: 5 minutes of pressure cooking at high pressure, followed by a 5-minute natural release, and then 5 minutes in an ice bath. For an 8-quart Instant Pot, use the 5-5 method: 5 minutes of pressure cooking at high pressure, followed immediately by a quick release, and then 5 minutes in an ice bath.

Step 4: Prepare an Ice Bath

While the eggs are cooking, fill a bowl with ice and water to create an ice bath. This will be used to cool the eggs after cooking to stop the cooking process and prevent overcooking.

Step 5: Release Pressure and Transfer to Ice Bath

Once the cook time ends, release any remaining pressure. If using a 6-quart pot, do a 5-minute natural release, and then quick-release any remaining pressure. If using an 8-quart pot, do a quick release immediately after the cook time ends. Open the lid and carefully transfer the eggs to the prepared ice bath using tongs or a spoon.

Step 6: Cool, Peel, and Enjoy

Let the eggs cool in the ice bath for 5 to 10 minutes. Then, peel the eggs and enjoy! You can store the peeled eggs in an airtight container in the refrigerator for up to 3 days, or keep them unpeeled in the refrigerator for up to 7 days.

Tips for Perfect Hard-Boiled Eggs:

• Always use cold water for cooking. Warm or hot water will change the cooking time.
• To prevent cracking, let the eggs come to room temperature before pressure cooking.
• Make sure the steam release valve is in the sealing position during pressure cooking.
• For easy peeling, tap the eggs on the counter to crack the shell, then use your fingers to remove the peels, starting from the wider end of the egg.
• If your eggs are extra large, you may need to add a minute or two to the cook time.

With these simple steps, you can enjoy perfectly cooked, easy-to-peel hard-boiled eggs every time using your Instant Pot!

Instant Pot egg curry: cook hard-boiled eggs with a tomato-based sauce

Ingredients

• 2 tablespoon Ghee or Oil
• 1 teaspoon Cumin seeds (Jeera)
• 1 Green chili, sliced (optional)
• 1.5 cup Onion, diced
• 1/2 tablespoon Ginger, minced
• 1/2 tablespoon Garlic, minced
• 1.5 cup Tomatoes, diced
• 2/3 cup Water, divided
• 1/2 cup Coconut Milk
• 1 tablespoon Lemon juice
• 1/4 cup Cilantro, chopped, to garnish
• 1/2 teaspoon Ground Turmeric (Haldi powder)
• 2 teaspoon Coriander powder (Dhaniya powder)
• 1/2 teaspoon Kashmiri Red Chili powder, adjust to taste
• 1/2 teaspoon Garam Masala
• 1 teaspoon Salt, adjust to taste
• Whole Spices (optional):
• 1 stick Cinnamon (Dalchini)
• 2 Bay leaf (Tej Patta)
• 1 teaspoon Black peppercorns
• 2 Green Cardamom (Elaichi)
• 5-7 Eggs
• Ice

Method

• Start the Instant Pot in Saute mode. Once the display reads HOT, add oil, whole spices, and cumin seeds.
• When the cumin seeds change color, add green chili, onions, ginger, and garlic. Sauté for 3 minutes.
• Add tomatoes and spices. Stir and let it cook for 2 minutes. Stir in 1/3 cup of water and scrape off anything stuck to the bottom of the pot.
• Place the trivet and a steel bowl with eggs in it. Close the lid with the vent in the sealing position.
• Change the instant pot setting to manual or pressure cook mode at high pressure for 8 minutes. After the instant pot beeps, quick-release the pressure.
• Carefully remove the bowl with eggs and the trivet. Place the eggs in ice-cold water and then peel them. Make holes in the egg surface using a fork.
• Add coconut milk and 1/3 cup water. Add back the peeled eggs to the pot. Change the instant pot to Saute mode and let the curry simmer for about 3 minutes while stirring frequently. Then turn off the instant pot.
• Add lemon juice and garnish with cilantro. Enjoy Egg Curry with rice, roti, or naan.

Tips:

• If you prefer a smooth egg curry, use an immersion blender to smooth the curry sauce. If doing this, place the whole spices in a spice pouch so you can easily remove them before blending.
• Some people prefer to fry the eggs lightly in oil before adding them to the curry. To do this, add 1-2 tablespoons of oil to a heated pan on the stovetop and place the peeled eggs, lightly frying them on all sides while stirring frequently.
• If you are using farm-fresh eggs, you may need to adjust the cooking time.
• Always use a fast release when cooking eggs in the Instant Pot. If you leave the eggs in the pot, they will continue to cook in the residual heat and become overcooked.
• To safely release the pressure, use a long spatula or a pair of tongs to move the valve to the release side. Do not put your hand over the valve while doing this.
• An ice bath will cool the eggs immediately so they won't continue to cook. It also makes them easier to peel. If you don't have ice, simply run the eggs under cold tap water for 1 to 2 minutes.

Instant Pot egg bhurji: sauté onions, tomatoes, and green chillies, then add whisked eggs and spices

Instant Pot Egg Bhurji

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 1 large tomato, finely chopped
• 1 green chilli pepper, finely chopped
• 1/4 teaspoon ground turmeric
• 1 teaspoon coriander powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Kashmiri red chilli powder
• 1/2 teaspoon salt, adjust to taste
• 4 large eggs, lightly beaten
• 2 teaspoons unsalted butter, divided
• 1/4 cup chopped cilantro leaves, divided

Method

• Heat the vegetable oil in your Instant Pot using the 'Sauté' function.
• Add the chopped onion and sauté for 5-7 minutes, until golden brown.
• Add the chopped tomato and green chilli, and continue to sauté for another 2-3 minutes.
• Add the ground turmeric, coriander powder, ground cumin, Kashmiri red chilli powder, and salt. Stir well to combine.
• Pour in the beaten eggs and cook for 1-2 minutes, stirring continuously until the eggs are scrambled to your liking.
• Turn off the heat and garnish with chopped cilantro.
• Serve hot with pav (bread), roti, or paratha.

Tips and Variations:

• For a richer taste, you can use butter or ghee instead of oil.
• Make sure to sauté the onions well until they are golden in colour.
• If you prefer a spicier dish, add pav bhaji masala or increase the amount of red chilli powder.
• For a fluffier texture, beat the eggs with a few tablespoons of milk before adding them to the Instant Pot.
• You can also add other vegetables such as bell peppers, green peas, or mushrooms. Sauté them along with the onions or add them after the tomatoes, depending on their cooking time.
• For a cheesy twist, top with grated cheddar or Mexican blend cheese before serving.

Frequently asked questions