PC
Instant Pot Recipes
30
30 Minutes or Less
GF
Gluten-Free
DF
Dairy-Free
VG
Vegetarian
5I
5 ingredients or less
Instant Pot Hard Boiled Eggs
Posted: 01/07/2022
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Discover the magic of Instant Pot hard boiled eggs! They’re perfectly cooked every time and the peels slip off so easily.
Recipe Overview
Why you’ll love it: This is a fool-proof way to cook eggs.
How long it takes: 5 minutes, plus time to come to pressure
Equipment you’ll need: Instant Pot or other pressure cooker
Servings: up to 12 eggs can be cooked at once
Table of Contents
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We eat a TON of eggs and I always have a bowl of boiled eggs ready and waiting in the fridge. I found that it’s a real time saver to use a pressure cooker. You can do a dozen at one time in an Instant Pot! They turn out perfectly every time and it’s so easy to do.
My son, who is a carb lover but kind of picky when it comes to protein, loves boiled eggs. I’m happy about that because eggs are really good for you. Healthline actually claims that eggs are one of the healthiest foods on the planet! They used to be linked to heart disease because of the cholesterol found in them but the research no longer supports that claim.
When I heard that pressure cooker hard boiled eggs peel amazingly well, I knew I had to try it. Doesn’t it drive you crazy when a hard-boiled egg won’t release its shell? By the time you finish peeling it, there’s not much egg left and you can feel your blood pressure rising. There go all those good health benefits. Aargh!
But it’s TRUE, pressure-cooked eggs peel perfectly and easily every time! I’m never cooking an egg any other way. This is truly a game-changer. Imagine egg shells that just slip right off the hard cooked egg. It’s the most amazing thing ever. I’m smitten.
About This Recipe
I did my research and found a few different methods of making Instant Pot boiled eggs. I tried them all but most left the yolks a bit green and overcooked. With some practice and experimentation, I found the time and method that yields the perfect hard cooked egg.
You won’t have to experiment because I’ve taken all the guesswork out for you. You will also find instructions on the recipe card below for cooking a soft-boiled egg and an extra firm hard boiled egg.
Apparently some Instant Pot models have an egg setting. Mine does not but it’s really not necessary at all. It’s very easy to do.
I’ll run through the how-to’s right here but you’ll also find them on the printable recipe card below.
What You’ll Need
- Eggs: Use large eggs for the best results, and you can cook two eggs up to a dozen at a time.
- Water: Pressure cookers need liquid to work properly. The eggs actually aren’t in the water; you’ll just put a cup of water in the bottom of the pot.
- Metal Rack/Steamer Basket: Depending on your model, Instant Pots come with a lightweight metal rack or a steamer basket. You’ll use that to cook your eggs.
How To Make them
Pour 1 cup of water in the bottom of the Instant Pot.
Add the steamer basket or wire rack that came with your Instant Pot.
Place eggs on or in the basket or rack.
Secure the lid and make sure the valve is set to seal. Depending on your model, set it on Manual, High Pressure or simply High Pressure, for 5 minutes. This cooking time, paired with a quick release, will yield an egg that is cooked through but still slightly darker yellow in the middle. This is my favorite way since the yolk isn’t as dry as it is in the 5-5-5 method eggs (see below).
How Long to Cook Boiled Eggs
- If you like softer boiled eggs, cook eggs for 4 minutes instead of 5 minutes, quick release the pressure, and don’t omit the ice bath! This will yield a yolk that is mostly runny.
- For harder boiled eggs (pale yellow all the way through), try the 5-5-5 method: High pressure for 5 minutes, natural release for 5 minutes (before releasing remaining pressure), and ice bath for 5 minutes.
It will take a certain amount of time for the pressure cooker to come to pressure, depending on how many eggs you are cooking. The more eggs, the longer it will take.
While the eggs are cooking, prepare an ice water bath.
Quick release pressure, remove lid, and and immediately put eggs in an ice water bath. This step is essential to stop the cooking process; otherwise, the eggs will continue to cook due to residual heat.
That’s it! Enjoy your hard boiled eggs!
FAQs
How many eggs can I boil in an Instant Pot?
Anywhere from two to twelve! No matter how many eggs you are cooking, the cooking time remains the same: 5 minutes. However, the more eggs you cook, the longer it will take the pressure cooker to come to full pressure.
How long do hard boiled eggs last?
They don’t last very long at all at my house! We are all egg-eaters here and I’m happy about that because eggs are a healthy source of protein and good nutrients.
You can keep them in the refrigerator for up to a week. For more about that, check out Storage & Reheating Tips below.
What is the 5-5-5 method for eggs?
You’ll find lots of instructions on the web for the 5-5-5 method of cooking hard boiled eggs in a pressure cooker. It’s easy to remember: 5 minutes High Pressure, 5 minutes natural release, 5 minutes ice bath.
I found that the eggs cooked a bit too much for our taste with this method. You’ll find it on the recipe card if you’d like to give it a try.
Make-Ahead Ideas
If you love hard boiled eggs, this is the way to go. Make a dozen of them and add them to a classic spinach salad or creamy potato salad. A hard boiled egg is an easy source of protein to add to lunchboxes. A homemade egg salad sandwich can’t be beat either. Deviled eggs are always a hit.
Storage & Reheating Tips
It may surprise you to know that cooked eggs spoil more quickly than raw eggs. Eggs have a natural coating which preserves them, and the coating is removed when they are cooked.
Hard boiled eggs can be stored in the refrigerator for up to a week. Refrigerate them within two hours of cooking and store in an airtight container. They do not freeze well.
In case you’re wondering, it’s best to leave them unpeeled until you’re ready to eat them.
To reheat, peel the egg and cut it in half. Place it in a microwave safe bowl or plate and microwave on medium power (50%) in 10 second intervals until it’s heated through.
More Ways To Eat Eggs
Love eggs? So do we! Here are more ideas for you to try!
- French Toast Recipe – Tips for THE BEST French Toast
- Copycat Starbucks Egg White Wrap
- Bacon Cheddar Quiche with Sweet Potato Crust
- Spinach Quiche with Cornmeal Crust
- Overnight French Toast Casserole
- Sheet Pan Breakfast Tostadas
- Crescent Roll Breakfast Casserole with Turkey Sausage
- Mini Frittatas with Spinach and Red Pepper
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Discover the magic of Instant Pot hard boiled eggs! They're perfectly cooked every time and the peels slip off so easily.
Ingredients
- 2 – 12 large eggs
- 1 cup water
Instructions
- Place 1 cup of cold water in the bottom of a 6-quart Instant Pot or other pressure cooker.
- Add steamer basket or wire rack that comes with Instant Pot.
- Place eggs on/in basket.
- Close lid, make sure valve is set to seal. Set on Manual (or Pressure Cook, depending on your model), High Pressure, for 5 minutes (see notes).
- Meanwhile, fill up a large bowl with ice cubes and water.
- Quick release pressure when five minutes is up (see notes) and immediately put eggs in ice water bath to cool and stop cooking.
- Enjoy immediately or refrigerate within two hours of cooking.
Notes
- If you like softer boiled eggs, cook eggs for 4 minutes instead of 5 minutes, use a quick release, and don’t omit the ice bath! This will yield a yolk that is mostly runny.
- For harder boiled eggs (pale yellow yolk all the way through), try the 5-5-5 method: High pressure for 5 minutes, natural release for 5 minutes (before releasing remaining pressure), and ice bath for 5 minutes.
- Hard boiled eggs will keep in the refrigerator up to one week. Store them in an airtight container, unpeeled.
- To reheat: Peel egg, slice in half, place in microwave safe bowl, and microwave at 50% setting in 10-second intervals until warm.
Nutrition Information
Serving: 1egg, Calories: 63kcal, Carbohydrates: 1g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 74mg, Potassium: 61mg, Sugar: 1g, Vitamin A: 238IU, Calcium: 32mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Delena says
I was just messing with my daughter and asked her if I could boil eggs in the Instant pot and she was like that’s why I bought mine, I was like are you kidding I was joking! No she was serious. So I still don’t boil eggs in it but my cousin showed me, when you boil eggs and when there done leave a little water in the pan and shake the eggs they come out pretty much most of the time completely shelled its pretty cool. Thanks for your recipes there great. Oh I’m making your ham and 15 bean soup its not done yet but will let you know it smells wonderful.
Rachel Gurk says
Oh thank you so much for the kind words, they mean so much to me! I’ll have to try that peeling method, sounds awesome. I hope you loved the soup!
Bob says
Every recipe I’ve looked at seems to lack whether the eggs should be at room temperature, or do these instructions apply to eggs straight from the frig?
I too just got my Instant Pot, and despite making 4 different batches of a dozen eggs using 4 methods (the latest one from here), but am struggling with egg shells that seem like they’re glued to the whites. Today’s batch yielded 5 eggs. The rest were such a mess hey ended up in the trash.
Rachel Gurk says
I keep my eggs in the fridge, so I always do them straight from the fridge. They always peel perfectly for me, I’m surprised you’re having problems with it! Are you doing the step with the ice bath? It’s important and really helps them peel easily.
Bob says
I did do the ice bath, but not with the eggs straight from the IP. Instead I ran cold water over the eggs a minute or so before adding the ice. The logic for that was to preserve the coldness of the ice once it was added. My thoughts now are that it’s the “shock” of going from pressure coming to ice that helps to release the shell..I’ll try that with my next batch.
Rachel Gurk says
I bet that will help! Let me know how it goes!
Chris says
What do you men by “quick release pressure”?
Rachel Gurk says
When it finishes cooking, you want to turn the valve to vent right away rather than letting the pressure release naturally, and more slowly. Then once the valve drops, you take the lid off and immediately put the eggs in ice water to stop the cooking.
Peggy says
I was excited to see that I can make easy – peel hard-boiled eggs in my instant pot. I’m new to the Insta pot and just tried it with eight eggs. When I took them out and dump them in the cold water and then tried to peel them they were still very hard to peel. And the yolks were very soft and ready. There went eight eggs into the trashcan! Am I missing something or did I do something wrong? I put them on high pressure cook for five minutes. Any advice would be appreciated
Rachel Gurk says
My friend had this issue and she had forgotten to turn the valve to seal that particular time, and had left it on vent. Could that be the case for you too?
Renee O says
This was so easy!!
Rachel Gurk says
So happy to hear that! I make these weekly!
Renee Overbeck says
Just made these again this morning and they were perfect!
Rachel Gurk says
SO happy to hear that! :)
Marie says
I really need an Instant Pot. I keep reading these pressure cooking blogs and realize that my old stovetop pressure cooker is incapable in so many ways. First thing that I will do with my Instant Pot is make a good hard boiled egg for breakfast.
Rachel Gurk says
It makes the best boiled eggs!
Sues says
I didn’t think I needed an Instant Pot either, but my sister got me one for Christmas and I lovee it! I hard boil eggs in it every week and they’re always perfect! I do 4 minutes and 4 minutes, which works for me!