HOW TO BOIL EGGS IN PRESSURE COOKER RECIPES

PRESSURE COOKER HARD-BOILED EGGS RECIPE | ALLRECIPES

Pressure Cooker Hard-Boiled Eggs Recipe | Allrecipes image

If you happen to raise your own chickens or have access to really fresh eggs, a pressure cooker is the best way to make hard-cooked eggs. It doesn't really save time (the pressure cooker's usual claim to fame), but here's why it's great: it actually makes fresh eggs easy to peel!

Provided by Gremolata

Categories Appetizers and Snacks

Total Time 46 minutes

Prep Time 5 minutes

Cook Time 6 minutes

Yield 8 eggs

Number Of Ingredients 4

Ingredients

2 cups water, or as needed
8 fresh eggs
4 cups cold water
4 cups ice cubes

Steps:

Fill pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.
Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.
Combine cold water and ice in a large bowl.
Use the quick-release method to open the pressure cooker. Transfer the hot eggs to the ice water using an oven mitt or spoon. Cool completely, about 30 minutes.

Nutrition Facts : Calories 143 calories, CarbohydrateContent 0.8 g, CholesterolContent 372 mg, FatContent 9.9 g, ProteinContent 12.6 g, SaturatedFatContent 3.1 g, SodiumContent 150.7 mg, SugarContent 0.8 g

INSTANT POT CHICKEN AND DUMPLINGS | PRESSURE COOKER …

Instant Pot Chicken and Dumplings | Pressure Cooker … image

Pressure cooker recipe for Chicken and Dumplings. Very easy to modify to stove top cooking. This has become a family favorite, and is requested over Grandma's Pennsylvania Dutch recipe (shhhh). NEW NOTE. This recipe was created with my small 2qt pressure cooker. You should adjust ingredient + liquid ratios depending on the size of your cooker. If dumplings are not cooked through for you - you may need to return your pot to pressure, or continue to boil uncovered. It just depends on your preferred method. (You can also boil dumplings on the side in chicken broth while the rest of the recipe is cooking under pressure).

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs skinless chicken breasts, on bone
1 onion, diced
4 carrots, peeled and diced
3 stalks celery, sliced (add tops for extra flavor)
2 cups water (or Chicken Stock)
1/2 teaspoon dried thyme (or 3 sprigs fresh)
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs
2/3 cup nonfat milk
1 tablespoon baking powder
1 teaspoon salt
2 cups all-purpose flour
1 tablespoon chives, snipped into bits (optional)

Steps:

Combine the first 8 ingredients (chicken, vegetables, water, herbs, salt & pepper) into pressure cooker.
Cover, lock, and cook on LOW PRESSURE for 15 minutes.
(Begin over high heat, then reduce heat to stabilize pressure if using stove top cooker).
After 15 minutes, lower pressure with quick release method.
Remove chicken and cover to keep warm.
Combine DUMPLING INGREDIENTS as follows:.
Combine eggs, milk, salt and baking powder in large bowl.
Whisk until frothy.
Whisk in 1 cup of flour.
Stir in remaining flour (do not whisk, stir with spoon).
Bring liquid in pressure cooker to a boil.
Drop teaspoon sized dumplings (could be a little larger if you like) into boiling broth.
Cover, lock, and bring to HIGH PRESSURE over high heat.
Lower heat to stabilize, and cook for 5-7 minutes.
Shred Chicken off bone as dumplings cook.
After 5-7 minutes, lower pressure with quick release method.
Add shredded chicken back into dumpling pot, or serve directly into bowls and spoon broth and dumplings over it.

Nutrition Facts : Calories 386.9, FatContent 6.1, SaturatedFatContent 1.5, CholesterolContent 159.6, SodiumContent 1215.9, CarbohydrateContent 40.2, FiberContent 3, SugarContent 4.6, ProteinContent 40.3

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