How to Make Boiled Eggs in the Instant Pot

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Here's a little background: We've had our Instant Pot since July 12, 2016. I used it for the first time just a few weeks ago (October 2017). It was ordered from Amazon (here) and it lived in three houses with us (our old house, our temporary house, and our new house) without ever making an appearance out of the box. For some reason, I was scared and just never took the time to learn how to use it. To be honest, Scott actually did the test and made our first dish in it! Since then we've made chicken (two different ways), rice, eggs, and oats.

We have the 6 quart Instant Pot (it has over 22,000 customer reviews on Amazon with 4.5 stars!

We will be sharing a lot more recipes but since I batch make eggs twice a week, I thought I would start with my favorite food, the hard boiled egg. ;-)

How to Make Boiled Eggs in the Instant Pot

1. Place stainless steel steam rack in the pot (it came with mine!) and add eggs (I do 16 at a time because I eat four each day).
2. Add 1 cup of water and close the lid.
3. Press the manual button and enter a time of 5 minutes. Once the Instant Pot comes to pressure (usually takes about 5-10 minutes), it will cook for 5 minutes.
4. After the timer has gone off switch from sealing to venting and set your own timer for 5 minutes.
5. Once your time has gone off, open the pot. Place eggs in cold water and peel. I find that it is easier to peel the eggs while they are still warm.

This is similar to the way I make my boiled eggs in the oven. It's a little bit quicker (about 5 minutes), they are a little easier to peel, and don't seem to smell as bad!

Since I'm always asked, here is a link to the egg holder that I always share!

Greek Yogurt Protein Pancakes

We looooove pancakes and eat them multiple times per week. We don't just eat them for breakfast though, we will eat them for lunch or dinner or even as a snack. I like to make little tweaks each time and wanted to share my newest creation with you.

NOW Foods was kind enough to send me wide variety of their products (yes, for free) to try out. As you know, I went up to Chicago a few months ago and met with many people at NOW Foods and was even able to tour their facility! I was very impressed with their products and the compnay in general so I'm excited to start introducing you to even more of their awesome products over the next few months. (You can read more about my trip here.)

You can purchase many of the ingredients listed below here on Amazon or browse NOW Foods products here. They have so many products! Things like the maple syrup and sugarless sugar listed below to supplements, and even delicious energy/trail mixes!

Clean Eat Recipe: Greek Yogurt Protein Pancakes

Ingredients:

• 1 cup oat flour (we use gluten-free oat flour)
• 1 cup Greek yogurt
• 1-2 Tbsp NOW organic maple syrup
• 1/4 cup unsweetened applesauce
• 1/4 cup Ellyndale Naturals™ Sugarless Sugar™
• 1 tsp pure vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Directions:

1. Mix all ingredients together in a large bowl
2. Coat pan with avocado oil or coconut oil (to prevent sticking)
3. Pour batter onto pan in 1/4 cup increments
4. Once pancake cooked on one side, flip and cook on the other
5. Enjoy!

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Protein Packed Breakfast Sandwich

OBSESSED. That's the best word to describe how I feel about this recipe. We've been making it for the last few weeks. It all started when we were in Chicago for the World Series with Scott's sister and brother (Go Cubbies!). We ate breakfast one morning at Chick-Fil-A. We never eat out for breakfast, and don't eat out that much in general, as you can tell from our weekly updates so I was so intrigued about this breakfast muffin I saw on their menu. Don't get me wrong, I love a good original chicken biscuit or sandwich from time to time but didn't want one this particular day. I ordered this new (or at least new to me) sandwich called the Egg White Grill. I feel in love at first bite. I ordered mine without cheese...I'm not against cheese but I honestly don't love cheese. Now, put a bowl of cheese dip in front of me and I can demolish it but I'm not a big fan of cheese on sandwiches or just eating blocks of cheese.

Once we got home I wanted to re-create it ourselves but after that trip (well, and before) was when our lives were basically out of control. We had a lot of VERY STRESSFUL things going on, including my aunt being in the hospital. I didn't have another one of those breakfast sandwiches until January when we went to Chick-Fil-A just to get one to try and recreate it. Ever since then, we've made them almost every week (as I've shared on Snapchat and Instagram!). Since I've only had the Egg White Grill twice, I'm no expert on how it really compares exactly but I would say that our version is pretty tasty!

Clean Eat Recipe: Protein Packed Breakfast Sandwich

Ingredients:

• Boneless Skinless Chicken Breasts
• Pure Orange or Tangerine Juice (look at the ingredients and select one without added ingredients!)
• Montreal Steak Seasoning
• English Muffins (we use Ezekiel English Muffins, which you can find in the frozen section of most grocery stores)

Directions:

• How to prepare the chicken:

1. Butterfly the chicken breasts.
2. Marinate in citrus juice. We pour juice in the bottom of a glass dish and then place the butterflied chicken breasts in the juice. We also rub the chicken with Montreal Steak Seasoning.
3. After the chicken has marinated (it doesn't really matter how long, we normally let it marinate for 45 minutes to a few hours), place on hot grill and cook until chicken is no longer pink in the middle.

• How to prepare the entire breakfast sandwich:

1. Cook 1-2 egg whites using an egg ring (or the lid of a mason jar!)
2. Toast the English muffin
3. Put the grilled chicken, egg, and cheese (optional) on the toasted English muffin and enjoy!