Thank you for posting - I got an Instant Pot for Christmas last year and haven't used it yet. My daughter swears by hers so I tried it today. So much easier than stovetop boiling! Good job!
I was impressed with how she noted a correction to something she had said erroneously about beeping when it came up to pressure. She could have talked on assuming it wouldn’t matter but took care to tell us. And I assume it doesn’t matter whether you start with eggs cold from the fridge or room-temp ones. I always took care to bring mine up to room temp before starting them but maybe it doesn’t matter.
Thank you for being so thorough in your explanation. When I first used my instant pot I was really concerned about the little sealer vent on the back that kept kind of bobbing up and down and steam would come out and steam would stop then steam would go out. I thought it was malfunctioning so I always turned the instant pot off and let it cool and started over. What a simple little misunderstanding! The instant pot acts just like a pressure canner. I now use it to pressure can ON HIGH PRESSURE 4 pints of whatever I want using the guidelines of prep and TIME for PRESSURE CANNING! No problems. it off and start over. Thank you for showing that and explaining that. I love my instant pot ultra because it seals itself. I just put the lid on it and put in my time and punch a button and it actually will sell it sell so I never forget now. Thank you and many more happy videos to you.
Great Job!!! Your so right about not letting the eggs touch the sides of the Pot. I learned that the hard way. Please do more videos - you're approach is superb.
My IP arrived yesterday. Tried this today for first time use. AMAZING! I’ll never do them on stove again! I had another brand electric pressure cooker and loved it, but after many years the handle assembly fell apart. Couldn’t wait to get IP because it has in-pot browning ability and a lid holder feature. I’m excited ... can you tell😀😀😀. Fool-proof cooking in a jiffy!
I just ate one of those pock-marked eggs where the peel won’t slip off neatly which is why I quit making them. Ick. My daughter gave them to me and I hoped for once she knew a trick I didn’t about the deep mysteries involved in hard boiling eggs correctly. For my first project in my new instant pot which has been sitting here for months and which I have been afraid to learn because I blew a gasket on my old stove top one and it wasn’t as bad as bad as a full-scale blowout but was frightening enough. It’s time to try it so we will make these. Hopefully. And I hope they will be EZ peel like they always used to be years ago but not now. Thank you for taking the time to show us how to do it as safely and correctly as possible.
I have used my instant pot several times. 1 cup of water. 6 X-large eggs. 4 minutes then quick release, all the steam is gone by then. Place eggs into cold tap water for a couple of minutes. Shells peel easy.
You should not peel eggs to store. The shell keeps any bacteria, etc. from getting to the egg. The shell protects the egg & they will also last longer.
Confusing part is do you use pressure cook for everything cus it seems to not help to cook chicken when it’s frozen and takes way to long and takes hrs to cook and want to eat and should only take like 8 mins
It will take longer to cook frozen meat than it takes to cook thawed, but it can be done. It shouldn't take hours to cook a chicken though, unless you are making bone broth. There are charts available online that can help determine how long to cook meats, beans, stews etc. As a general rule, I would say a little more than double cook time. So if I cook boneless chicken breasts for 8 minutes, I would do frozen for probably 20.
J Reynolds confusing part is why won’t it heat up when I need it to when I have it on and cooking it on a pre heated before so I can have it done and ready with those 8 min or 20 mins frozen there’s no video about that and no real direction about that. It’s either put on keep warm to heat up or timed as it heats up than I cook which takes way to long and I rather get it done and over with
@@keifer4146 the slow cooker setting takes longer. It is like a Crock-Pot. You need a different lid for that. If you want to cook quicker than stove top, you should use the instant pot like a pressure cooker. That is the main purpose of the instant pot.
Nice video, but you did not cut your eggs. Dont you want to see how they turned out? I have tried 555 and 666 with one cup of water.... they over cooked... the 555 was over cooked a bit.... I have tried it like 4 times...
Different conditions can create egg outcomes. I posted the 555 method because I know that works for me and my desired outcome. It is tried and true. If you are in a different altitude, or you have a different desired cook level of the yolk. Try backing off the time until you find the desired outcome of your yolk. Thanks for watching!
I use the 6-5-sink method. I cook a minute longer because I never want to have an undercooked egg. After the 5 minutes I do the quick release and then dribble cold tap water into the pot for about 15 minutes. Then the fridge. I doubt people bother using ice. Too complicated. It's not that difficult to use the stovetop method though. After the water is boiling I turn the burner to it's very lowest setting for about 14 minutes. The trick is to keep the heat going.
I do 5 minutes high pressure for a half dozen on whichever cooker I’ve used,quick release the put in cold water or ice water until I can stand grabbing one and cracking it I don’t like green yolks,that seems to have worked consistently from aroma to far reward to ninja I’ve never tried ip
![[Watch Party] RoV Pro League 2024 Winter | ( Bacon Time Vs FS )](http://i.ytimg.com/vi/lD6z1BugdZw/mqdefault.jpg)
Thank you for posting - I got an Instant Pot for Christmas last year and haven't used it yet. My daughter swears by hers so I tried it today. So much easier than stovetop boiling! Good job!
Instant pot Newbee watching all the videos I can. Thank you great tutorial.
I really appreciate this tutorial. You went slow and precise about everything.
I'm glad you found that helpful. That is kind of who I am, slow but precise. lol
I was impressed with how she noted a correction to something she had said erroneously about beeping when it came up to pressure. She could have talked on assuming it wouldn’t matter but took care to tell us. And I assume it doesn’t matter whether you start with eggs cold from the fridge or room-temp ones. I always took care to bring mine up to room temp before starting them but maybe it doesn’t matter.
Thank you. It was very helpful. Hope you have more post. I get afraid to use my instant pot.. again thank you
Glad it was helpful!
Thank you for being so thorough in your explanation. When I first used my instant pot I was really concerned about the little sealer vent on the back that kept kind of bobbing up and down and steam would come out and steam would stop then steam would go out. I thought it was malfunctioning so I always turned the instant pot off and let it cool and started over. What a simple little misunderstanding! The instant pot acts just like a pressure canner. I now use it to pressure can ON HIGH PRESSURE 4 pints of whatever I want using the guidelines of prep and TIME for PRESSURE CANNING! No problems.
it off and start over. Thank you for showing that and explaining that. I love my instant pot ultra because it seals itself. I just put the lid on it and put in my time and punch a button and it actually will sell it sell so I never forget now. Thank you and many more happy videos to you.
Oops… sorry for the repeat post on sane post. :(
Great Job!!! Your so right about not letting the eggs touch the sides of the Pot. I learned that the hard way. Please do more videos - you're approach is superb.
Thank you! I will try to do some more soon.
My IP arrived yesterday. Tried this today for first time use. AMAZING! I’ll never do them on stove again! I had another brand electric pressure cooker and loved it, but after many years the handle assembly fell apart. Couldn’t wait to get IP because it has in-pot browning ability and a lid holder feature. I’m excited ... can you tell😀😀😀. Fool-proof cooking in a jiffy!
I just ate one of those pock-marked eggs where the peel won’t slip off neatly which is why I quit making them. Ick. My daughter gave them to me and I hoped for once she knew a trick I didn’t about the deep mysteries involved in hard boiling eggs correctly. For my first project in my new instant pot which has been sitting here for months and which I have been afraid to learn because I blew a gasket on my old stove top one and it wasn’t as bad as bad as a full-scale blowout but was frightening enough. It’s time to try it so we will make these. Hopefully. And I hope they will be EZ peel like they always used to be years ago but not now. Thank you for taking the time to show us how to do it as safely and correctly as possible.
I love your straight to point! Yayyyyy good video .
You are very good at explaining this for me love this the other lady wasn’t a good as you
I love this video you explained everything so good. Thank you
Great job explaining in detail...thanks!
This is an excellent tutorial...very easy to follow! Greatly appreciated!
Glad it was helpful!
turned out perfect first time! easy. thank you so much!
I use this method for making egg salad. Suggestion, after cracking the cooked eggs, use a teaspoon to slip under the shell for quick removal.
Thank you. This was really helpful to me.
Thank you so much for this very helpful video
Two thumbs 👍🏻👍🏻 up for 5-5-5. I use the same method.
Love the grocery bag tip! Work smarter not harder🥰
Great tutorial! Thanks!!
Thank you so much, very helpful
THANK YOU VERY HELPFUL THANK YOU KINDLY
Yes it was very helpful
Thank you. How much time have I wasted picking up pieces of shell over the years? A throw away bag solves the problem.
I have used my instant pot several times. 1 cup of water. 6 X-large eggs. 4 minutes then quick release, all the steam is gone by then. Place eggs into cold tap water for a couple of minutes. Shells peel easy.
Thank you!
worked for me, thanks
You should not peel eggs to store. The shell keeps any bacteria, etc. from getting to the egg. The shell protects the egg & they will also last longer.
Did you start the gas cold or room temperature?
What if you don’t have a manual button
What size eggs is everyone using ? I have large eggs.
Large or Extra Large
Michelle Septrion Hason watch this one also
Odd, my trivet will not fit in the pot properly. Not sure how to fix that... may not be able to fix it.
I think you did the best instructions to do eggs. I have one question, I did 6 eggs and 3 broke and 3 didn’t. Why?
Confusing part is do you use pressure cook for everything cus it seems to not help to cook chicken when it’s frozen and takes way to long and takes hrs to cook and want to eat and should only take like 8 mins
It will take longer to cook frozen meat than it takes to cook thawed, but it can be done. It shouldn't take hours to cook a chicken though, unless you are making bone broth. There are charts available online that can help determine how long to cook meats, beans, stews etc. As a general rule, I would say a little more than double cook time. So if I cook boneless chicken breasts for 8 minutes, I would do frozen for probably 20.
J Reynolds confusing part is why won’t it heat up when I need it to when I have it on and cooking it on a pre heated before so I can have it done and ready with those 8 min or 20 mins frozen there’s no video about that and no real direction about that. It’s either put on keep warm to heat up or timed as it heats up than I cook which takes way to long and I rather get it done and over with
Make sure that your pot is sealed and the sealing ring is in place. If your pot isn't coming to full pressure, then it will affect your cook time.
J Reynolds ring is in place and I set the time to the correct time idk what I’m doing wrong. Idk if I need to do pressure cook or what
@@keifer4146 the slow cooker setting takes longer. It is like a Crock-Pot. You need a different lid for that. If you want to cook quicker than stove top, you should use the instant pot like a pressure cooker. That is the main purpose of the instant pot.
Como pudiera ver es español el programa de intruccion de la olla
My insta pot did not come with trivot? Can you buy these seperately?
Yes you can. You can get them on amazon.
Who boils eggs for 5min and then goes off to work??? Go to shower maybe or get dressed up, yeah. But to work?????
Nice video, but you did not cut your eggs. Dont you want to see how they turned out? I have tried 555 and 666 with one cup of water.... they over cooked... the 555 was over cooked a bit.... I have tried it like 4 times...
Different conditions can create egg outcomes. I posted the 555 method because I know that works for me and my desired outcome. It is tried and true. If you are in a different altitude, or you have a different desired cook level of the yolk. Try backing off the time until you find the desired outcome of your yolk. Thanks for watching!
Edit edit edit, informational but dragged out longer than need be
L = lapsed time 🙃
I tried 6-6-6 but a bit too hard. Going for 5-5-5 next time.
I go 6-5 then cold tap water. But I guess I prefer my eggs firmer than softer.
everything is good until you use the plastic bag... land fill nightmare!
I use the 6-5-sink method. I cook a minute longer because I never want to have an undercooked egg. After the 5 minutes I do the quick release and then dribble cold tap water into the pot for about 15 minutes. Then the fridge. I doubt people bother using ice. Too complicated.
It's not that difficult to use the stovetop method though. After the water is boiling I turn the burner to it's very lowest setting for about 14 minutes. The trick is to keep the heat going.
I do 5 minutes high pressure for a half dozen on whichever cooker I’ve used,quick release the put in cold water or ice water until I can stand grabbing one and cracking it I don’t like green yolks,that seems to have worked consistently from aroma to far reward to ninja I’ve never tried ip