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Two Ninja Foodi hard-boiled eggs sliced in half on gray plate, with pink and white linen, on white and light gray surface

Ninja Foodi Hard-boiled Eggs

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2 from 1 review

  • Author: Tera
  • Total Time: 15 minutes
  • Yield: 8 eggs 1x

Description

Hard-boiled eggs in a Ninja Foodi are easy to peel every time, and they're done in half the time as stovetop boiled eggs. Make a batch for the week ahead!

Ingredients

Units Scale
  • 8 eggs
  • 1 cup water + more to fit in a large bowl for ice bath
  • 8-10 ice cubes

Instructions

  1. Add eggs & water. Add the eggs and 1 cup of water to your Ninja Foodi pressure cooker, setting eggs on the wire rack insert (if using). Secure the pressure cooker lid (or transition to the pressure cooker lid using your smart lid, in the new versions of the Ninja), and set the air release valve to "seal".
  2. Prepare ice water. Fill a large bowl about 2/3 full with water, and add ice cubes. Set aside until eggs are done cooking (this will be used to quickly cool them and stop the cooking).
  3. Pressure cook eggs. Put the cook setting in "Pressure" mode, set the temperature to High, and set the time to 4 minutes, then press the Start/Stop button to start cooking. The pressure will build for a couple minutes, and then the eggs will pressure cook for four minutes. Once that's done, allow the pressure to naturally/slowly release for two minutes, then open the air release valve to quick release. Immediately remove the lid.
  4. Cool the eggs. Use a slotted spoon or tongs to immediately and carefully transfer the eggs to your prepared ice water bowl, and allow them to cool for five minutes. Then, remove the eggs, dry them off, and enjoy!

Notes

  1. Pressure cooker size (important!). I've tested this successfully in a Ninja Foodi 5-quart pressure cooker, but for larger and newer models, you may need to try with 1/2 cup more water to ensure the pressure build isn't taking too long and overcooking your eggs.
  2. Slow release time. You can slow release for less than two minutes to get a jammier yolk consistency, but try not to go more than two minutes unless you want a very hard-boiled egg.
  3. Storage. Store your hard-boiled eggs in the fridge in a container (or in their original carton) for up to a week. I don't recommend freezing these eggs, and the FDA-recommended max for room temperature storage is no more than two hours.
  • Prep Time: 2 minutes
  • Cook Time: 6 minutes
  • Category: Breakfast, Lunch, Snack
  • Method: Pressure Cooker
  • Cuisine: Any

Nutrition

  • Serving Size: 1 egg
  • Calories: 72
  • Sugar: 0.2 g
  • Sodium: 71 mg
  • Fat: 4.8 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 0.4 g
  • Protein: 6.3 g
  • Cholesterol: 186 mg

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Find it online: https://www.rootsandradishes.com/ninja-foodi-hard-boiled-eggs/