Discover the magic of Instant Pot hard boiled eggs! They’re perfectly cooked every time and the peels slip off so easily.
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
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!
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.
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.
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.
If you love hard boiled eggs, this is the way to go. Make a dozen of them and add them to salads or lunchboxes for an easy source of protein. A homemade egg salad sandwich can’t be beat either. Deviled eggs are always a hit, too.
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!
- Homemade Creamy Potato Salad (you can cook the potatoes and the eggs in the Instant Pot, at the same time!)
- 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
- 2 – 12 large eggs
- 1 cup water
- 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.
- 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.
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.