How to Make Perfect Hard Boiled Eggs in Your Instant Pot
Hard boiling eggs is so simple using your instant pot! Using the 5-5-5 method you will have perfectly cooked eggs that peel easily every time!
Ingredients
- 8 Large eggs – I typically cook 8–12 eggs at a time in my 6-quart Instant Pot.
- Water – You’ll need 1 cup for the Instant Pot.
- Ice and cold water – For the ice water bath after cooking.
Instructions
- Add the water. Pour 1 cup of water into the bottom of your Instant Pot.
- Add your trivet or basket. Place the Instant Pot trivet, a steam basket, or an egg rack inside the pot. This keeps the eggs elevated above the water.
- Add the eggs. Carefully place the eggs in a single layer on the trivet, steam basket, or egg rack.
- Pressure cook. Secure the Instant Pot lid and turn the steam release valve to “sealing.” Press Pressure Cook and set the timer for 5 minutes on high pressure. On some Instant Pot models, this may be labeled “Manual.”
- Prepare the ice bath. While the eggs are cooking, fill a large bowl with 1–2 cups of ice and enough cold water to come within a couple of inches of the top of the bowl.
- Allow a 5-minute natural release. When the Instant Pot beeps that the cooking time is complete, don’t touch anything. Set a timer for 5 minutes and allow the pressure to release naturally. When the 5 minutes are up, carefully turn the steam release valve to “venting” to release any remaining pressure.
- Transfer the eggs to the ice bath. Once the pressure has been completely released, carefully remove the eggs with tongs or a slotted spoon and place them directly into the ice water bath.
- Chill for 5 minutes. After 5 minutes in the ice bath, the eggs are ready to peel and enjoy. Store peeled eggs in an airtight container for up to 3 days, or leave them unpeeled and refrigerate for up to 1 week.
Notes
Tips for Perfect Instant Pot Hard Boiled Eggs
Start with large eggs.
The timing in this recipe is based on large eggs. If you’re using a different size, you may need to adjust the cooking time slightly. Give the 5-5-5 method a try first.
Different Instant Pot models and egg sizes can produce slightly different results. Start with 5 minutes on high pressure and see how the yolk looks. If you prefer a softer yolk, reduce the pressure-cooking time by a minute. For a firmer yolk, add a minute. Once you find the timing you like, you can use it every time. Keep the eggs elevated above the water.
Use the trivet that came with your Instant Pot, a steam basket, or an egg rack to keep the eggs above the water. In my 6-quart Instant Pot, I can usually fit 8-12 eggs in a single layer on the bottom of the trivet or basket. Set a timer for the 5-minute natural release.
When the Instant Pot beeps that the pressure cooking is finished, don’t touch anything. Set a timer for 5 minutes and let the pressure release naturally. When the timer goes off, carefully move the steam release valve to “venting” to release the remaining pressure. Don’t skip the ice bath.
As soon as the 5-minute natural release is complete, release the remaining pressure and transfer the eggs directly to the ice water bath. Don’t leave them sitting in the pressure cooker, because they’ll continue cooking. Peel them gently.
To peel the eggs, tap them gently on the counter in several places to loosen the shell, then use your fingers to carefully remove it. I find that starting at the wider end of the egg can also make peeling easier. Make a batch ahead of time.
Hard boiled eggs are great to have ready in the refrigerator for quick breakfasts, snacks, salads, and egg salad. Store them unpeeled in an airtight container for up to a week, or peel them and use within 3 days.
The timing in this recipe is based on large eggs. If you’re using a different size, you may need to adjust the cooking time slightly. Give the 5-5-5 method a try first.
Different Instant Pot models and egg sizes can produce slightly different results. Start with 5 minutes on high pressure and see how the yolk looks. If you prefer a softer yolk, reduce the pressure-cooking time by a minute. For a firmer yolk, add a minute. Once you find the timing you like, you can use it every time. Keep the eggs elevated above the water.
Use the trivet that came with your Instant Pot, a steam basket, or an egg rack to keep the eggs above the water. In my 6-quart Instant Pot, I can usually fit 8-12 eggs in a single layer on the bottom of the trivet or basket. Set a timer for the 5-minute natural release.
When the Instant Pot beeps that the pressure cooking is finished, don’t touch anything. Set a timer for 5 minutes and let the pressure release naturally. When the timer goes off, carefully move the steam release valve to “venting” to release the remaining pressure. Don’t skip the ice bath.
As soon as the 5-minute natural release is complete, release the remaining pressure and transfer the eggs directly to the ice water bath. Don’t leave them sitting in the pressure cooker, because they’ll continue cooking. Peel them gently.
To peel the eggs, tap them gently on the counter in several places to loosen the shell, then use your fingers to carefully remove it. I find that starting at the wider end of the egg can also make peeling easier. Make a batch ahead of time.
Hard boiled eggs are great to have ready in the refrigerator for quick breakfasts, snacks, salads, and egg salad. Store them unpeeled in an airtight container for up to a week, or peel them and use within 3 days.