No-Fail Instant Pot Soft Boiled Eggs
These Instant Pot Soft Boiled Eggs are so easy! Use my foolproof method to meal prep these eggs with perfectly jammy yolks for breakfast.
Servings: 6 servings
Calories: 318kcal
Ingredients
- 1 cup water
- 12 eggs
Optional way to serve
- 6 English muffins
- 1 avocado mashed
- 1 tomato sliced
- 1 cup arugula
- Hot sauce to serve
Instructions
- Add 1 cup of cold water to Instant Pot. Add trivet, then add eggs. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 2 minutes for soft-boiled eggs.
- Instant Pot will take about 10 minutes to come to pressure then pressure cook the 2 minutes.
- Do a quick release of the pressure and open the lid when pressure gauge has dropped and the lid opens easily. Carefully remove eggs using tongs then let sit in an ice bath for 5 minutes.
- To serve, crack eggs on the counter and remove shell. Eggs should be stored in their shells in the fridge up 2 days. Enjoy!
Serving suggestion
- Serve overtop of toasted English muffin halves that have been spread with mashed avocado and seasoned with salt & pepper, plus a slice of tomato and arugula. Top with hot sauce and enjoy!
Notes
Nutritional info is for 1 English muffin, 2 eggs, 1/6 of avocado, 2 slices tomato, small handful of arugula and hot sauce.
Bring the eggs to room temperature first to prevent them from cracking while pressure cooking.
Crack the eggs on the counter then gently peel off the shell.
Use this guide to determine adjusted cooking time based on your region's altitude.
Store the eggs in their shells in the fridge for up to 2 days.
Nutrition
Calories: 318kcal | Carbohydrates: 31g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 396mg | Potassium: 419mg | Fiber: 4g | Sugar: 1g | Vitamin A: 774IU | Vitamin C: 7mg | Calcium: 92mg | Iron: 2mg