Don’t be fooled by their looks: these glam “Lazy Devils” are a cinch to throw together on the fly—especially if you hard “boil” your eggs in an Instant Pot!
Ingredients
8 large
Egg
(or the maximum that will fit in a single layer in the steamer insert)
1 cup
Water
3 medium
Radish
(sliced; see 'Notes' below for more topping ideas)
1 cup
Guacamole
(see 'Notes' below for more topping ideas)
Instructions
Pour 1 cup of water in the stainless steel insert of your Instant Pot.
Place the silicone steamer insert inside and carefully arrange your eggs straight from the fridge in a single layer on top.
Interlock the handles of the silicone steamer before securing the lid on top.
Lock the lid, and make sure the dial on top is pointed towards the sealed position.
Position your pressure cooker in a place where it won’t ruin the cabinets when you release the pressure manually. I like to put it under my stovetop hood because it sucks up all the steam. (Of course, if you’re the type of absentminded professor who’ll turn on the stove because you forgot that you have an electrical appliance sitting on the stovetop, don’t do this. Instead, place the electric pressure on a surface that isn’t directly underneath anything that can be ruined by escaping steam.)
Set the pressure cooker to cook under high pressure for 6 minutes.
In my experience, it takes about 10 minutes to reach high pressure with cold water from the tap, and an additional 6 minutes to finish cooking. In the meantime, you can fill a big mixing bowl with water and ice cubes.
As soon as the eggs are finished cooking, manually release the pressure by turning the vent on top to “Venting.”
Carefully grab the handles of the silicone steamer and deposit the eggs into the ice bath.
I chill them in the bath for about 5 minutes, but it’s okay to soak ’em for longer.
The shells should come off pretty easily, even with farm-fresh pasture-raised eggs. You can store the cooked eggs in the shell for about a week.
