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Place the stainless steel trivet into a 6-quart Instant Pot, then place the eggs on top. Add 2 cups water. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
Press the Pressure Cook button and select “Low” pressure, and set the time. It takes about 6 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (Note: During cooking, avoid touching the metal part of the lid.)
Fill a large bowl with cold water and ice cubes.
When the cooking is done, vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
Carefully remove the hot eggs with tongs or a slotted spoon. Place them into the ice bath for about 2 minutes until they are cool.
Peel the eggs by lightly tapping the bottom end (larger end that has the air bubble). When the shell crushes, gently peel off the shell in pieces. Slice in half and serve.