Instant Pot® Easter Eggs recipe

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Ingredients

water, as needed
8 tablespoons distilled vinegar
40 drops food coloring
8 large eggs

Nutrition Info

71.8 calories
carbohydrate: 0.4 g
cholesterol: 186 mg
fat: 5 g
fiber: : -
protein: 6.3 g
saturatedFat: 1.5 g
servingSize: -
sodium: 78 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour 1 cup water into a 6-quart multi-functional pressure cooker (such as Instant Pot®) and place a trivet inside.

  2. Set out 4 wide-mouth pint-sized canning jars and place 2 tablespoons vinegar into each one. Add 10 drops of food coloring of desired colors into each jar. Carefully place 2 eggs into each jar and fill with water. Set jars on the trivet.

  3. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Release pressure using the natural-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid.

  5. Use tongs to remove the canning jars and drain water carefully. Transfer eggs to an ice bath and let rest for 5 minutes.

Recipe Yield

8 hard-boiled eggs

Recipe Note

Sitting outside pondering on things one day and thought to myself, \"Why not cook and color your eggs at the same time?\" A quick search showed me I wasn't the first to think of it, but I did learn a couple of tips and my method was spot on.

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