How To Cook Eggs in an Electric Pressure Cooker
Makes 3 to 12 eggs
- 3 to 12
- 1 cup
Electric pressure cooker
Steamer insert or steamer basket
Large bowl half-filled with cold water and ice
Put a steamer basket and 1 cup of water in an electric pressure cooker. Insert the steamer basket that came with your electric pressure cooker, or just a generic folding steamer basket like the one shown here. Pour in 1 cup water.
Add 3 to 12 eggs. Add as few as 3 or as many as 12 eggs at a time.
Lock the lid. It’s important to know how the lid on your pressure cooker works. Place the lid on and make sure it is locked into place. Most pressure cookers won’t start without the lid locked in properly.
Turn on the pressure cooker and set to LOW. Turn the pressure cooker on to LOW pressure (not HIGH).
Cook the eggs. For soft-boiled eggs, set the timer for 3 to 4 minutes. For medium-boiled eggs, set the timer for 5 to 7 minutes. For hard-boiled eggs, set the timer for 8 to 9 minutes. Your ideal time for eggs depends on how you like the yolks (runny? gooey? jellied? super hard?) and also the specifics of your machine. I usually cook soft-boiled eggs for 2 to 3 minutes and get a gooey but not liquid yolk.
When the timer goes off, release the pressure manually. The pressure cooker will gradually come up to pressure, and then start counting down the time you set. After the time you set is up, the machine will beep or buzz. Carefully use a towel to release the pressure by swinging the pressure release on the lid. You should see steam escaping with a loud hiss. Be careful —it’s hot!
Immediately put the eggs in an ice bath. When all the steam has been released and the safety latch on the pressure cooker allows you to remove the lid, open the pressure cooker and immediately transfer the eggs to an ice water bath. Let them cool there for 5 to 10 minutes, then put them in the refrigerator.
General guidelines: You will need to do a little experimentation on the right time for you and your taste. These are general guidelines, but may vary slightly depending on your machine, your preferences, and how many eggs you are cooking at once.
Stovetop pressure cooking: Have a stovetop pressure cooker? Check out Laura’s links above for more info on cooking eggs in a stovetop cooker.
Storage: Refrigerate cooked eggs in their shell in an airtight container for up to 1 week.