Have you tried to make hard-boiled eggs in the instant pot yet? If not, once you’ve read just how incredibly easy it is, you’ll never switch back to the stove top method. It takes 10 minutes and you have the perfect hard-boiled egg every single time. Need soft-boiled or ‘jammy’ eggs for your ramen soup? You can do that too!
Using the instant pot to make hard-boiled eggs is beyond easy. All you need to do is place the rack that came with your instant pot into the bottom, add in just one cup of water, place however many eggs you want on top of the rack, close the lid and set it to high pressure for 5 minutes. It will take a few minutes for the instant pot to heat up and the countdown is on! Once the timer has gone off, allow it to sit for another 5 minutes, then place a towel over the vent and release the pressure. Remove your now hard-boiled eggs from the instant pot and place in a bowl of cold water until cool. Store in the fridge or peel right away and enjoy.
To make perfect soft-boiled eggs, reduce the time to 3 minutes and quick release right away, running the eggs under cold water until they are cool enough to handle.
Now onto that keto salad. It’s super simple and clocks in under 5g of carbs. The salad consists of two hard boiled eggs, a few romaine lettuce leaves, a sprinkle of grated parmesan cheese and a couple crumbled pork rinds. It’s all topped off with a dressing made from dijon mustard, red wine vinegar, and extra virgin olive oil. That’s it. It’s ready to eat by the time your hard-boiled eggs in the instant pot are done!
So go forth and eat eggs! (PS: Hard boiled eggs are a huge favorite snack of mine!)
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Hard-boiled eggs in the instant pot are quick and easy and create perfect results every time! Need a soft cooked egg? You can do that too!
For the Eggs:
2 large eggs
1 c water
For the Salad
5-6 Romaine Heart Leaves
1 tbs Parmesan cheese grated
1 tsp dijon mustard
1/4 oz pork rinds (about 3-4) broken into pieces
1/2 tbs red wine vinegar
2 tbs extra virgin olive oil
For per hard boil eggs, place the rack inside your instant pot along with one cup of water.
Place the eggs on top of the rack and close your lid
Set on high pressure for 5 minutes. When the timer goes off, let sit for 5 more minutes then quick release the remaining pressure.
Run the eggs under cold water until cool.
Meanwhile, make the dressing for the salad by combining the mustard and vinegar then slowly whisking in the olive oil.
Place the lettuce on the plate, top with the grated parmesan cheese, hard-boiled eggs cut in half and the pork rinds.
Drizzle with the dressing and enjoy.
I use the tender insides of the romaine hearts for this salad but you can use regular romaine torn into pieces. You’ll need about 1 cup total.
- Serving Size: 1