Since raising our own laying hens and being blessed with many, many delicious, fresh eggs, we’ve struggled to find a foolproof way to hardboil them in a way that ensures their shell comes off without ripping all the white off with them. Enter the 5-5-5 instant pot method. Not only can they be done few or many at a time, but it’s so simple that there’s really nothing to it. Perfect eggs with easy peel shells… every time!
Ingredients:
12 eggs (or more as long as they stay below the max fill line)
1 1/2 cup water
Set the metal trivet that came with your Instant Pot inside the pot. Carefully layer the eggs on the trivet. Pour the water into the pot. Close the pot lid and lock the pressure valve to seal. Set the Instant Pot to pressure cook on high for five minutes. Once finished, allow the pot to naturally release for five minutes. Release the remaining pressure with a quick release. Pull the trivet/eggs out the Instant Pot and place them in an ice bath for five minutes. Dry and store in the refrigerator until used, up to one week.
Enjoy!
