Omnivore's Cookbook · by Maggie Zhu★ 4.9 (28)
Instant Pot Eggs (Perfect Hard-Boiled & Soft-Boiled Eggs)
NUTRITION · PER SERVING10M COOK
CAL 15%·PRO 50%
CARBS 2G3% OF CAL
0G FIBER0G SUGAR2G OTHER
FAT 20G61% OF CAL
6G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hard-boiled and soft-boiled eggs prepared quickly in a pressure cooker. A foundational protein component used in salads, grain bowls, or eaten on their own as a snack.
componentamerican🥘 pressure cookerdairy freegluten freevegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 to 14 large eggs
- 1 cup water
- Steaming rack that comes with the Instant Pot
- Pair of tongs
At a glance
PER SERVING · TIME 10M
CAL 15%·PRO 50%
CARBS 2G3% OF CAL
0G FIBER0G SUGAR2G OTHER
FAT 20G61% OF CAL
6G SAT14G 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
- Sodium
- 264mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 266mg
- Calcium
- 100mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 264MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.