How to Make Soft-Boiled and Hard-Boiled Eggs in the Instant Pot
What you need to know to make peel-able, perpetually perfect eggs.
Every time I want to cook eggs in the Instant Pot—whether I’m aiming for hard-boiled, soft-boiled, or somewhere in that fuzzy borderland we call “medium-boiled”—I have to Google it.
After skimming endless blog posts, all of which offer different instructions (low pressure or high pressure, natural release or quick release or some combination of the two), I inevitably choose at random and end up with… hard-boiled eggs. Every single time. (But since they peel so easily, I’m rarely that mad about it.)
So once and for all, here is a reliable, easy-to-remember formula that takes all the guesswork out of Instant Pot eggies, whether you want them soupy on the inside (to float in congee) or just on the cusp of chalkiness (to scoop and devil).
Full article / recipe: food52.com/blog/22287-the-deal-with-instant-pot-eggs