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Instant Pot Easter Eggs
Gluten-freeVegetarianPescetarianPollotarianGrain-freeLow carb

Instant Pot Easter Eggs

Hard-boiled eggs cooked and dyed simultaneously in canning jars using a pressure cooker — a simple Easter tradition.

35
min
8
servings
~70
kcal per serving
Difficulty:
Easy
Plan a week with this recipeFree for 7 days, no card.

01Method

  1. 1

    Add water to the bottom of a 6-quart pressure cooker and place a trivet inside.

  2. 2

    Prepare 4 wide-mouth pint-sized canning jars by pouring vinegar into each. Add food coloring of your chosen colors to each jar, then nestle 2 eggs into each jar and top up with water. Arrange the filled jars on the trivet.

  3. 3

    Seal and lock the lid. Set to high pressure following the manufacturer's guidelines and cook for 5 minutes, allowing 10–15 minutes for pressure to build beforehand.

  4. 4

    Release pressure using the natural-release method as directed by the manufacturer, approximately 1 minute. Remove the lid carefully.

  5. 5

    Lift the jars out with tongs and drain the liquid. Move the eggs to an ice bath and leave them to cool for 5 minutes.

Allergens

Eggs

Allergen information is derived from ingredients and is indicative. Always check the label of the actual product.

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