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