Have you ever made hard boiled eggs in your instant pot?  Hard boiling eggs in the instant pot is my FAVORITE way to cook them because it is quick and easy and the eggs turn out perfectly cooked every time!  You no longer have to watch a boiling pot of water on the stove and hope that the eggs are done how you like them.  The instant pot method is hands off, they are done quickly, and the house doesn’t smell like eggs all day.

Hard boiling eggs in your instant pot uses a simple 5-5-5 method.  High pressure cook for 5 minutes, natural release for 5 minutes, then ice water bath for 5 minutes.  The eggs peel easily, have no green coating around the yolk, (you know what I’m talking about), and can be stored in your refrigerator in an airtight container unpeeled for up to a week and peeled for 3 days!

Wondering what you can use hard boiled eggs for during the week?   How about making deviled eggs, delicious egg salad, or slicing them over your salads for lunch?  Honestly, when there are hard boiled eggs ready in the refrigerator, you have a delicious snack that is high in protein and nutrient dense right at your finger tips any time you need.

A couple of tips for this recipe:

• Different sized IP’s and different size eggs may give you slightly different results, so you may need to do a little experimenting the first time you cook your eggs this way.  Start with 5 minutes on high pressure and see how the eggs are compared to how you like them.  5 minutes in my 6 quart IP is PERFECT for me.  If you like a softer yolk, reduce time by a minute, if you like a harder yolk, add a minute to the time.  Once you have found that perfect time for you, you can just repeat every time!
• The number of eggs you can do at one time depends on what you are placing in your IP.  You want the eggs in a single layer unless you are using one of those fancy IP egg racks.  If you are using a trivet or steam basket, you can usually fit between 8-12 on the bottom of a 6qt IP.  Make sure you use ONE of those things in the bottom of the IP to stop the eggs from touching the water.  This should stop your eggs from cracking while cooking!
• Once you hear the beeps that the IP has finished the five minutes on high pressure, don’t touch anything – just set a timer for 5 minutes.  Your IP is now counting up (starting at LO:OO on my instant pot), and that is what they call “natural release.  Once your timer goes off or the upward count gets to LO:05, you will carefully move the steam release valve to “venting” and let the rest of the pressure release.  You are then ready to remove the lid and transfer the eggs to the ice bath for the final step of the 5-5-5 method.
• Make sure you do not leave the eggs in the pressure cooker longer than the 5 minutes natural release or they will continue to cook!  That is why I set a separate timer to remind me!  Placing them in the iced water bath after that release stops the cooking process which is why you get perfectly cooked eggs each and every time!
• To easily peel your eggs, tap them on your counter in a few places to loosen the shell then just use your fingers to gently remove.  

Ingredients:

• Fresh eggs (I do large size, 8-12 at a time in my 6qt IP)
• Water for cooking
• Water and ice for ice bath

Instructions:

1. Place 1 cup of water in your instant pot.
2. Line your instant pot inner pot with an instant pot steam basket, egg rack or the trivet that came with your instant pot.
3. Place the eggs in a single layer on the trivet, steam basket or egg rack.
4. Place the lid on the instant pot.  Turn the steam release valve to “sealing.”  Press the “Pressure Cook” button and set to 5 minutes on high pressure, (might be called “manual” button on some IP’s.)
5. While the eggs are cooking, place 1-2 cups of ice in a large mixing bowl and enough cold water to bring the water to within a couple inches of the top of the bowl.  Set aside.
6. Once you hear the beeps that the instant pot has finished, don’t touch it – just set a timer for 5 minutes.  This is your natural release.  Once your timer goes off, turn the steam release valve to “venting” to let the rest of the pressure out, then remove the eggs with tongs or a slotted spoon and place them in your prepared iced water bath.
7. After five minutes of the iced water bath, you can choose to peel and store the eggs in an airtight container for up to three days, or leave them unpeeled and store for up to a week!