Instant Pot Boiled Eggs

These really were the easiest boiled eggs I've ever peeled!

Instant Pot Hard Boiled Eggs

Author: The Prairie Homestead

Prep time:  10 mins

Cook time:  5 mins

Total time:  15 mins

Ingredients

• Eggs (as many as you like to fill the bottom of the pot rack)
• 1 cup water
• Instant Pot electric pressure cooker

Instructions

1. Pour the water into the pot, and place the eggs in a steamer basket if you have one. If you don't, just use the rack that came with your pot.
2. Close the lid, set for 5 minutes at high pressure.
3. It will take the cooker approximately 5 minutes to build to pressure and then 5 minutes to cook. I let the pressure naturally reduce for an additional 5 minutes after the cooking cycle completed, and then did a quick pressure release. That's around 15 minutes, total.
4. Place the hot eggs into cool water to halt the cooking process. You can peel immediately, or wait-- it's up to you. (The first time I did this, I didn't plunge into cool water, and they still peeled very easily. The eggs were just slightly more cooked.)

Instant Pot Experiment #1

The first try was a success.

I forgot to take a picture of the finished product, but here is the picture from the Studio 5 Website where I got the recipe.

What I learned:  A regular pressure cooker recipe is a little different from the instant pot.  Where it says to bring the pressure up and then lower the heat and cook for 1.5 hours -- you can't lower the heat with the instant pot.  So I cooked it for 1 hr and it was perfect.  

Pressure Cooker Sunday Roast

Ingredients:

• 3 lb Chuck Roast
• 2 T Olive Oil
• 2 Cloves of Garlic
• 1 Med Onion quartered
• 2 C. Carrots
• 2 C. Celery
• 1 Sprig Thyme/Rosemary
• ¼ C. Mustard
• ¾ C. Worcestershire Sauce
• 1 T. Liquid Smoke
• 3 C. Beef Stock/Broth
• 8-10 Small new potatoes
• Salt & Pepper to taste

Method:

To cut down on cooking time:
Cut roast into 3” cubes.

Sear/Brown roast on both sides on high heat, remove meat from pan.

Add in carrots, onion, celery, garlic herbs.

Whisk together mustard, stock, liquid smoke.

Add roast back in. Pour liquid over roast & vegetables. Add potatoes on top.

Bring to pressure (watch for indicator), lower heat to maintain steady stream of steam, time for 1.5 hours once at full pressure.  Cook for 1 hr. in instant pot.

New Cooking Challenge

When I got married in the 70s, pressure cooking was kind of a big thing.  In fact, I seem to remember that I had a stove top pressure cooker, but rarely used it because I was always nervous about it exploding.     

When Tiffany was here, she decided that for her birthday she wanted one of the Instant Pots (a combination slow and pressure cooker).   As I was looking at it, I decided I wanted to try cooking with it, too, as I've kind of gotten in a rut with my meal planning and cooking.   In fact, the rut I've gotten into is not cooking hardly at all.  

I'm still a little nervous, but these new electric pressure cookers are supposedly fool proof (we'll see).  

Anyway, I'm going to try out different recipes and report on my adventures.  That way I feel more of a commitment to use it, and try different things.  

Wish me luck!