A bowl of brown rice, crispy tofu and mushrooms, and perfect instant pot soft-boiled eggs.

My first Instant Pot success was a hard-boiled egg, my second was a soft-boiled. The virtues of making “boiled” eggs in an Instant Pot can be summed up as follows: 1. They peel like a dream. 2. They come out perfectly every time. Recipe is below.

My Instant Pot egg successes led me to make rice, which also came out perfectly. I’m keeping this entry short because I shared my Instant Pot story and some thoughts on to buy or not to buy an Instant Pot here: Perfect Instant Pot Brown Rice with Sesame, Soy, and Scallions.

PS: The Instant Pot Miracle: One-Pot Pasta with Meat Sauce

PPS: Instant Pot Hard-Boiled Eggs

Here’s how to make Instant Pot soft-boiled eggs: Pour 2 cups water into the IP, place steamer insert inside, place eggs on top.
Overhead shot of instant pot with steamer basket inserted, 4 eggs on top, and 2 cups of water.

Set IP to 3 minutes at low pressure. {See recipe notes: times vary}
Instant Pot set to 3 minutes, low pressure, manual.

Open lid and …
Instant Pot with its lid open after the 3 minutes has lapsed.

transfer eggs to a water bath to cool briefly.
Instant pot soft boiled eggs cooling in ice water.

Peel the eggs (this is an incredible experience if you’ve ever struggled peeling boiled eggs).
Two instant post soft-boiled eggs, freshly peeled.

Eat on toast,
Perfect Instant Pot soft-boiled eggs on toasted quinoa-flax bread.

maybe with some dukkah sprinkled on top. This is quinoa-flax toasting bread.
Perfect Instant Pot soft-boiled eggs on quinoa-flax bread topped with dukkah.

[tasty-recipe id=”52086″]