Little Sunny Kitchen · by Diana★ 5.0 (18)
Instant Pot Hard Boiled Eggs
NUTRITION · PER SERVING25M COOK
CAL 39%·PRO 100%
CARBS 5G3% OF CAL
0G FIBER0G ADDED1G INTRINSIC4G OTHER1G TOTAL SUGAR
FAT 53G61% OF CAL
17G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A method for cooking perfect hard-boiled eggs using an Instant Pot with the 5-5-5 method, resulting in creamy centers and easy-to-peel shells.
componenteggs🥘 pressure cookervegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1-20 large eggs (at room temperature)
- 1 cup water (if using a 6 quart, and 1 ½ cups of water if using an 8 quart)
At a glance
PER SERVING · TIME 25M
CAL 39%·PRO 100%
CARBS 5G3% OF CAL
0G FIBER0G ADDED1G INTRINSIC4G OTHER1G TOTAL SUGAR
FAT 53G61% OF CAL
17G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 5m
- Sodium
- 689mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 697mg
- Calcium
- 268mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 689MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.