40 Aprons · by Cheryl Malik
Instant Pot Eggs
NUTRITION · PER SERVING10M COOK
CAL 7%·PRO 25%
CARBS 1G2% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 10G60% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A guide for cooking eggs in a pressure cooker to achieve soft-boiled, jammy, or hard-boiled results with easy-to-peel shells. A reliable technique rather than a standalone dish.
componentamerican🥘 pressure cookerdairy freegluten freevegetarian
View the full recipe on 40 Aprons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 cup cold water (see Notes)
- eggs
- ice bath
At a glance
PER SERVING · TIME 10M
CAL 7%·PRO 25%
CARBS 1G2% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 10G60% OF CAL
3G SAT6G 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
- 3m
- Cook
- 7m
- Sodium
- 147mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 138mg
- Calcium
- 80mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 147MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.