One easy way to start your day off right is to have breakfast. This has been a feat for me at times but I promised myself (and my trainer) that I would try harder to eat breakfast so I’m making Instant Pot Boiled Eggs.
It’s funny. There are certain things we know we should do. But we don’t I will get up and make Zucchini Bread for breakfast for the kids but not feed myself. It’s a habit I’m working hard on breaking. Part of how I’m doing that is to make breakfast a brainless activity.
What do I mean by brainless? I mean that I don’t have to think about it. The mornings have a tendency to be hectic and though I mean to eat it doesn’t always happen. These Instant Pot Boiled Eggs provide an on the go breakfast (with the protein I need) I don’t have to think about. It’s a win, win.
We typically buy 6 to 8 dozen eggs a week. So, having some boiled eggs in the fridge means I can just grab one quickly when I realize It’s 10 am and I still haven’t eaten anything. On top of that I’m trying to increase my protein since I’m working out. Even if this is not your goal, it’s always great to have some hard boiled eggs in the fridge to throw on a salad or put on top of your avocado toast.
So are you making eggs with me today?
Instant Pot Boiled Eggs
- 1 cup cold water
- 4 to 6 large eggs
Tools: instant pot, trivet/steamer rack
Place 1 cup of cold water and trivet into pressure cooker.
Place eggs on trivet and close the lid.
Press manual high pressure and set time to 5 minutes.
Allow to natural pressure release for 5 minutes then quick pressure release.
If you are eating right away, cool eggs in cold water and peel immediately.
A voila …. you’ve got eggs.