I finally broke down and bought myself an Instant Pot. I was thinking what is the big deal with this thing? I already have a slow cooker. Then I heard you can put frozen chicken and meats in it and my ears perked up a bit.
I did some research and it turns out it was the thing I have been needing in my life. Working full time, sports practices and daily craziness has had me bringing home fast food and frozen dinners more often than I would like to admit. Ramen nights became a ‘thing’ at our house. While I don’t think there is anything wrong with a few easy dinners every now and then, it was becoming an almost every night ordeal.
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Since I bought the Instant Potlast month I have started meal prepping one day a week, freezing the meals and then taking them straight from the freezer to my Instant Pot for homemade meals in usually less than an hour. While the meals are cooking I am giving the kids baths, helping with homework or cleaning up the house. I have even used the delayed start so I can take the boys to practice and return home to a finished, hot and waiting-for-me dinner. This small appliance has quickly become my go-to way to make dinner and honestly a dream come true.
I have now made over a dozen different dinners in the Instant Pot using the sauté and meat/stew settingsbut I used a new function last weekend. I made hard boiled eggs with the egg function.
Don’t worry, if you don’t have an instant pot you can easily boil your eggs the old fashioned way.
Put tray in Instant Pot and add 1 cup of water to the pot
Set eggs on tray and close the lid
It takes about five minutes for the Instant Pot to build up pressure, then it cooks for five minutes. Let the Instant Pot naturally release pressure for about five minutes and then remove the eggs immediately to a bowl with ice and water to stop the cooking.
Guys I am known for making boiled eggs that look like they went through a zombie apocalypse. The shells never want to come off and there are hugebits of the egg white missing. This time they were flawless.My husband was amazed since he is usually making fun of my hard boiled egg skills. I owe it all to my beautiful little Instant Pot.
I’m tellin’ ya piping bags are the way to go if your eggs are for a holiday or special occasion! They come out looking so pretty and perfect. I topped mine with chives and bacon. My family loves when I make ranch deviled eggs and all of us devour them. When I made this batch they didn’t last more than an hour… if that.
Instant Pot Ranch Deviled Eggs
I present to you the piece of resistance. These pictures are going to be all the convincing you need that your deviled egg recipe needs an upgrade.I want to pop a dozen more by looking at these pictures alone!
My mini wanted a cheers before we ate our eggs. Cheers to yummy eggs and little munchkins that are growing way too fast.
Ranch Deviled Eggs Recipe
Yield: 24
Ingredients
12 eggs, hard boiled
1 tablespoon Hidden Valley Ranch dressing powder
1/4 cup finely diced onion
3-4 tablespoons mayonnaise
2 teaspoons yellow mustard
diced chives, optional
bacon bits, optional
Instructions
Cut hard boiled eggs in half and place all of the yolks into a medium bowl.
Add the ranch dressing powder, onion, mayo and mustard to the egg yolks and use a mixer to beat the ingredients until most of the lumps are gone.
Fill the egg whites with the yolk mixture and top with chives and bacon.
I used afrosting piping bagto pipe the egg yolk mixture back into the eggs. I don’t do this if we are eating them as a family, but if they are for an event or gathering it looks so perfect.
I've received some feedback that the yolk mixture is too salty for some. If you are sensitive to salt start with 1/2 tablespoon of ranch seasoning and add more as needed.
Did you make this recipe?
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The ingredient list here couldn't be easier. To make this Instant Pot hard boiled eggs recipe, you simply need: Eggs: Between 2-12 large eggs. Water: One cup, if you're using a 6-quart Instant Pot.
Using a silicone spatula or wooden spoon, push the yolks through the sieve and into a bowl. The tiny mesh texture will break the yolks into tiny pieces, which will make them less prone to lumps. (This is the same reason we recommend using a potato ricer for lump-free mashed potatoes).
You can use as few as 1 egg and up to 16 eggs in a 6-quart pressure cooker. I find it is best to peel eggs right from the water bath, the shell comes off beautifully every single time. To help prevent your eggs from cracking during cooking, let your eggs come to room temperature before pressure cooking.
Seal Instant Pot and cook on High Pressure for 5 minutes. Let Instant Pot release naturally for 5 minutes. (Release any remaining pressure after 5 minutes.) Cool eggs in ice bath for 5 minutes.
The best part of this method is you can cook up to 18 eggs at a time in the Instant Pot with just one cup of water! Feel free to stack them on top of each other, it won't hurt a thing.
If the egg sinks to the bottom and lays on its side, it should be fresh and ready to eat. If it floats all the way to the top, the egg may be spoiled. Either avoid the risk and toss it in the garbage, or follow the following steps.
A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.
Standard deviled eggs are undeniably good, but adding a touch of tomato paste and a generous pinch of smoked paprika makes them a bit more sophisticated. The flavor is gently sweet, forcefully spicy and perfectly smoky.
Each half of an egg is filled pretty high with a smooth and creamy egg yolk mixture.Each deviled egg is then topped with a piece of bacon, smoked paprika, and chives. It's definitely a rich appetizer, but it's so good.
Eggs Cracking Troubleshooting: If your eggs crack or “explode” in the Instant Pot, it's because they're too cold. This usually occurs because the eggs are coming straight from the fridge. To fix this issue, place the eggs in a bowl of warm water for a few minutes before placing the eggs in the Instant Pot.
“The reason eggs, particularly poached eggs, explode in the microwave is due to the buildup of steam inside the egg,” says Trey Braswell, president of Eggland's Best franchisee Braswell Farms. “The water inside the egg heats up rapidly, turning into steam, but this steam doesn't have an easy way to escape.
Add half a teaspoon of salt to the water. This makes the eggs easier to peel, and it may help prevent them from cracking. Salted water helps to make the egg white firm up more quickly. It also helps plug small leaks if the shell cracks during the cooking process.
The 6-6-6 method simply means cooking your eggs for 6 minutes at high pressure followed by a 6-minute natural pressure release (then a quick release), and 6 minutes in an ice bath. People who prefer a softer egg use the 4-4-4 or 5-5-5 method, which follows the same high pressure-natural release-ice bath formula.
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