Amazon has
Instant Pot Official Silicone Steamer Basket (Compatible with 6-Qt & 8-Qt Cookers) on sale for
$8.48.
Shipping is free with Amazon Prime or on orders of $25+.
Thanks to Deal Hunter
Meowssi for sharing this deal.
Product Information:
- Enjoy delicious, nutritious foods: Use for steaming all kinds of vegetables, fish & more
- Handles interlock: Secure-lock handles fit under lid while cooking, and hook into feet for easy storage
- Protects food: Raised feet protect food from boiling water
- Flexible: Pleated design accommodates different cooker sizes
- Smart Lift: Allows you to safely & easily lift food from instant pot after cooking
- Durable & Safe: Made from BPA-free Silicone; Heat resistant to 450° F (232° C)
- Dishwasher Safe: Makes cleanup easy
- Perfect Fit: Compatible with 6-quart and 8-quart cookers
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But I'll be honest, I use the mesh metal steamer baskets a lot more (especially since I have the air fryer lid), and I basically never use this anymore.
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https://www.walmart.com/ip/950422973
How long do you cook for hard boiled eggs?
- put 1 cup or so of water in the IP
- place the eggs in; right now I just use the wire rack that was included with the unit to keep the eggs off the bottom, but in the future I will use this steamer basket
- set the IP for manual, high, 5 minutes
- when the 5 minutes is up, "cancel" and let it sit for 5 more minutes
- when that 5 minutes is up, dump the pressure with the top valve
- remove eggs to an ice bath. Removing the eggs can be tough, the wire rack doesn't prevent them from falling off, I currently use a wire strainer to fish them out but hopefully the steamer basket will help this
- let them sit in the ice bath for several minutes. The idea is to stop the cooking process, however my kids love the eggs when they're still warm inside.
On a stovetop I would let them hard boil for 7 minutes, then remove to the ice bath. The goal is to cook the eggs thoroughly but not so much they get dry/rubbery/green. There are lots of tutorials online that show the impact of cooking time on the "doneness" of the egg.
I find that using the IP is a bit easier, probably around the same total time as actually boiling them (since there are a few minutes where you're waiting for the IP to get up to pressure). I also find that the resulting eggs peel easier, but I will also usually have one or 2 that "explode" (or rather, the shell could be weak, the egg breaks the shell and puff out). Usually I tell the kids to eat those ones first. Could just be the eggs I buy too.