Place 1 cup water in the instant pot. Add a steamer rack and place 6 to 12 eggs evenly spaced on the rack. Make sure none are touching the walls of the instant pot. Seal the lid and:
Soft boiled eggs - cook low pressure 3 minutes, instant release. Carefully remove eggs with tongs and serve.
Hard boiled eggs - cook high pressure 5 minutes, let sit 2 minutes, instant release. Carefully remove eggs with tongs and put in an ice bath for 5 minutes, then refrigerate until ready to serve.
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