All right y'all, so Christmas just passed and just based on my own Facebook newsfeed, it looks like I was among the masses with a certain gift. The Instant Pot!
If you don't know what I'm talking about, it is time to crawl out from under that rock and prepare to be amazed! It's a pressure cooker, which I hear was once a dangerous, but fairly common kitchen appliance, back in my grandmother's day. Well, never in my home, and I hear they've upgraded quite a bit since then.
The Instant Pot, and other similar brands, are digital, and very safe. I've got the DUO60 – 7 in 1 multi function – 6qt model. Other models vary slightly, but my recipes should work with whatever IP you are working with.
The first meal I ever made in this thing was one pot Spaghetti! That will come in a later recipe, but I want to work with it a few more times to get it JUST right before sharing it.
That same night, after dinner, I couldn't wait to throw something else in there and watch more magic happen. I scoured my shelves while simultaneously soaking in every Facebook group, Pinterest board, and forum for suggestions.
I settled on Hard Boiled eggs. I legit have only ever started making them 2 years ago! It gave me anxiety. My kids were too young to really dye eggs for Easter, until they weren't... and then I had to figure it out.
Once I got it down on the stove, we ate them all the time! I learned you have to watch the timer like a hawk and instantly transfer in to an ice bath and hope for the best. It was crazy-making but necessary, because we are a family that loves egg salad sandwiches like they are going out of style.
“4-4-4”, “6-6-6”, “Natural release” “Quick Release” “Ice bath” “no ice bath!” Trying to understand all these new suggestions was so stressful, but no matter which I chose it still sounded remarkably easier than what I had been doing. So, deeeep breath, here goes!
I had a total of 3 eggs in my fridge, so no major loss if it was a total fail. I also, decided while I was at it, I might as well try the most simple method I could find online.
I found This Old Gal's website and recipe for Pressure Cooker Easy Hard Boiled Eggs, and I honestly didn't believe it. There is just no way it could be this simple.
And if so, then WHY IS ANYONE DOING IT ANY OTHER WAY?! Why?
She starts by saying "Forget the 6-6-6 method. Forget the 5-6-6 method. Forget the 5-5-5 method and all those crazy silly other numbers people want you to remember." Yes! My people!!
Be sure to check out that website, there is a ton of information on there, and not JUST for the IP.
Here's exactly what I did to achieve beautifully done eggs.
Instant Pot Hard Boiled Eggs
desired number of eggs
1 cup of water
Place eggs on provided IP trivet (or steamer basket)
Pour one cup of water on the bottom of the pot
Close lid, seal vent nozzle.
Click Manual (make sure it's on HIGH pressure) and put timer to 2 minutes.
When it is done pressurizing and cooking for 2 minutes, it beeps and shortly thereafter begins timer for NATURAL release of pressure.
Without any cold water cool off, I smacked a spoon to the side of one a few times and peeled that baby naked in mere seconds!
I HATE peeling eggs, and that is my hardest time with the stovetop method – even when I get the perfect cook, they are so fugly from getting destroyed during shell peel.
The moment of truth.....
They were gorgeous!!
My kids happily scarfed them up in lieu of dessert that night, and I had to shop the next morning so I could do a dozen more for egg salad sandwiches.
Incredibly Easy Egg Salad For a Family
I've seen so many versions filled with so many spices, or adding avocado, etc. I've tried many versions and while each are okay in their own right, nothing beats the simplicity of Egg Salad like I recall from childhood.
I6 hard boiled eggs, peeled.
Half cup mayo (don't do anything weird, like use Miracle Whip!)
2 tablespoons yellow mustard (plain Frenches' yellow has little purpose in the world...this is one of them.)
Salt and pepper to taste
Add all condiments and whip until well mixed.
Eat right out of bowl or pile on some bread for a delicious sandwich! A big dollop on top of some lettuce will feel like 'ladies who lunch' and will make your grandmother happy.
So back to our Instant Pot egg-periments.
After completely winging it, and one attempt that fell somewhere in between hard and soft boiled, he perfected them to our taste!
Instant Pot Soft Boiled Eggs
desired amount of eggs
1 cup water
Fill Instant Pot with one cup water.
Place eggs on trivet or streamer basket.
Close lid, seal vent nozzle.
Click Manual LOW pressure and put timer to 3 minutes.
Once done, flip vent for QUICK Release.
30 seconds under cold running water (this part seems silly given what follows, but as he did it the time it worked, he's convinced if it's skipped, they won't work. Cold water halts the cooking process.)
Submerge eggs for 3 minutes in a cold water bath.
And there you have it. Ooey gooey runny eggs, with a perfectly textured whites. I was thoroughly impressed!
I can't wait to see how else the Instant Pot can help me feel more confident in the kitchen, and bring new (and old) favorite foods into our regular lives!