Instant Pot Hard Boiled Eggs

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 16 Eggs, large

• Liquids

  • 1 cup Water

Found on jaysbakingmecrazy.com

Ingredients

• 16 large eggs
• 1 cup water

Directions

• Place the wire rack in the bottom of the Instant Pot. Pour in 1 cup of water.
• Place the raw eggs on the rack and fit them in tightly. I can usually fit 16, but that will depend on the size of your eggs.
• Close the Instant Pot, make sure the valve is closed, and hit the manual button. Reduce the time to 4 minutes and let them cook.
• As soon as the timer goes off, hit cancel and release the pressure. Leaving them in there will result in them overcooking.
• Transfer them to a large bowl (I use a serving spoon) and cover with cold water. Let cool for 5 minutes.
• Peel while still warm and rinse any shell pieces off.
• Use immediately or store in the fridge.