Jo Cooks · by Joanna Cismaru★ 4.9 (13)
Instant Pot Easter Eggs
NUTRITION · PER SERVING25M COOK
CAL 4%·PRO 12%
CARBS 1G7% OF CAL
0G FIBER1G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 5G57% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Colored Easter eggs prepared in the Instant Pot, which ensures easy-to-peel hard boiled eggs. A holiday craft project rather than a dish to eat.
componentamericaneggs🥘 pressure cookerdairy freegluten freevegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 4 cups water (or more if needed)
- ½ cup white vinegar
- 20 drops food coloring (different colors, I used gel)
- 12 large white eggs (uncooked)
At a glance
PER SERVING · TIME 25M
CAL 4%·PRO 12%
CARBS 1G7% OF CAL
0G FIBER1G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 5G57% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 68mg
- Total sugar
- 1g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 67mg
- Calcium
- 27mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 68MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.