Cooking eggs in an Instant Pot®, like rice, is an individual affair. A casual search of the web shows myriad suggestions, directions, and exhortations about how to cook eggs. Again, the majority of them are mistaken. This is an area which you, as a user of the exceptional device will need to explore for yourselves.
The most popular Technique seems to be the5-5-5 method. To wit: Put 6 eggs in a steamer basket on the trivet, Pressure Cook for 5 minutes, then wait 5 minutes, then cool for 5 minutes in an ice water bath.
But I find that 8-8-8 works better for me. I start with eggs straight from the fridge, and then proceed to cook them, 8 minutes in Pressure Cook, 8 minutes wait, 8 minutes in an ice bath. What I have not had Much luck is the Steam approach to hard cooked eggs. In this procedure, the Steam function is used rather than the Pressure Cook method. At a setting of 12 minutes Steam, 12 minutes wait, and 12 minutes in an ice water bath does not yield what I’d call a hard-cooked, uniformly yellow yolk egg that is easily peeled. But that is just my preference. Strategy to expend at least one carton of eggs, discovering what your taste is and how your new appliance performs.
How Much Can I Cook Once?
Generally, you Should not fill the Immediate Pot® over the AX line embossed on the liner. However, barring this limitation, there’s absolutely no hard and fast rule about how much you can cook simultaneously. There’s a technique That permits you to layer such delectables as spare ribs, chicken bits, ears of corn, and such.
To add a layer, be Sure that you put a square of aluminum foil between the layers. This instant pot natural release prevents the food in the layers from sticking to one another, or producing funny looking cooking routines. My cooker, an IP-DUO60v3, can only handle three big ears of corn in one layer on the trivet. Likewise I could only have four chicken drumsticks in a coating. Hover, I have cooked 9 ears of corn all at once by using an aluminum foil separator between layers and rotating the ears of corn between layers.
Similarly, I have Cooked 12 drumsticks simultaneously by making three layers, each separated by a square of foil. What is amazing is that You do not need to add any more water than 1 cup: the cooking is done by steam and pressure, not quantity of liquid. In these two examples, The entire bunch of ears of corn were cooked like they had each been cooked separately, and the piles of chicken drumsticks were falling-off-the-bone tender!