Instant Pot Hard Boiled Eggs
Learn how to make perfect Instant Pot hard boiled eggs every time! Quick, easy, and foolproof, this method is great for meal prep, snacks, or adding to your favorite recipes. Ready in minutes!
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I love making hard boiled eggs in the Instant Pot because it requires less fiddling around with pots, hot water, and the hot stovetop. You pretty much set it and forget it. It is also very convenient when you are making a large batch of hard boiled eggs. I cooked 8 eggs in my Instant Pot and I could have added 2 more easily.
What I love most about this method is that it makes them so easy to peel, so it’s a great option if you are making an egg salad or devilled eggs.
Be sure to try my baked eggs in muffin tins and perfect poached eggs too!
Why You’ll Love Instant Pot Boiled Eggs
- Quick: It only takes 5 minutes to cook perfectly hard boiled eggs using this method. It’s so quick and fuss free.
- Great for a crowd: If you are hosting or taking a dish to a potluck, this is a simple way to cut down on prep time. You can easily cook up to 10 eggs at a time.
- Make ahead: This pressure cooker recipe is so perfect for meal prep for the week. Cook up a batch and have them ready to add to your favorite salads.
Ingredients
You just need large eggs and some water to make this recipe. Make sure that your eggs are fresh by placing them into a bowl of water. If they sink to the bottom they are fresh and good to use, discard any that float to the top.
How to Make Perfect Instant Pot Hard Boiled Eggs
- Pour a cup of water into the pot, and place eggs on the trivet or rack that came with your pot, or in a steamer rack.
- Close the lid, turn the valve to Sealing, press the Manual button on the Instant Pot and adjust to 5 minutes at high pressure.
- Let the pressure naturally release for an additional 5 minutes after the cooking cycle completes, and then do a quick pressure release by turning to valve to venting.
- Using tongs, place the hot eggs into a bowl of ice water to stop the cooking process. Chill for 5 minutes in the ice bath before peeling. Peel the hard boiled eggs.
- Slice the eggs in half, season with salt and serve warm.
My technique for making easy-to-peel hard boiled eggs in the electric pressure cooker is 5-5-5. 🙂 Let me explain…
- You set the Instant Pot on Manual (High Pressure) for 5 minutes
- Natural Pressure Release for 5 minutes (and quick release the remaining pressure)
- And cool the eggs in ice cold water for 5 minutes.
They come out perfect every time. And peeling is a breeze.
Using this technique for Instant Pot hard boiled eggs guarantees that the eggs peel easily and the egg yolk is a nice yellow color with no gray or green circle around them. This gray circle usually appears when the eggs have been boiling for too long.
TIPS FROM NELI’S KITCHEN
Hard Boiled Eggs in Instant Pot Recipe Tips
- Allow the pressure cooker to naturally release pressure for 5 minutes before quickly releasing the remaining pressure. This will allow the eggs to continue to cook and firm up without overcooking.
- Once cooked, place the eggs into ice water bath. This stops the cooking process so they don’t overcook, and also makes them easier to handle to peel.
- After boiling the eggs and cooling them in ice-cold water, gently crack the shell and roll them on the counter. The shell will fall off easily.
- If making ahead of time, let the eggs cool fully before storing them in an airtight container in the fridge.
- You can also make a dozen eggs using this recipe without changing the cooking time.
- After boiling the eggs and cooling them in ice-cold water, gently crack the shell and roll them on the counter. The shell will fall off easily.
- For making eggs on the stove top, check out my recipe & tips for easy to peel hard boiled eggs.
Storing Tips
You can store hard boiled eggs in an airtight container in the refrigerator for about a week. If the hard boiled eggs are already peeled, use them the same day for the best quality. I like to make a dozen hard boiled eggs on the weekend and then use them for breakfast or add them to my lunch during the week. It’s so easy, convenient, and healthy. Eggs are good for you – so nutritional and a great source of high-quality protein.
Recipe FAQs
I use the 5-5-5 method to cook hard boiled eggs that are great for meal prep. If you plan on eating your eggs straight away and prefer a jammy yolk, then reduce the cooking time to 3 to 4 minutes. 3 minutes will have just set whites and runny yolks, and 4 minutes will give you firmer whites and jammy yolks.
You can’t freeze the cooked eggs whole, unfortunately. When frozen, the egg whites can become very tough and rubbery. You can peel the eggs and remove the yolks and freeze those separately. Frozen yolks will keep well for up to 6 months.
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- Pour the water into the pot, and place the eggs on the rack that came with your pot, or in a steamer basket.
- Close the lid, press the Manual button on the Instant Pot and adjust to 5 minutes at high pressure.
Let the pressure naturally release for an additional 5 minutes after the cooking cycle completes, and then do a quick pressure release.
Place the hot eggs into cool ice water to stop the cooking process. Chill for 5 minutes before peeling. Peel the hard boiled eggs.
- Allow the pressure cooker to naturally release pressure for 5 minutes before quickly releasing the remaining pressure. This will allow the eggs to continue to cook and firm up without overcooking.
- Once cooked, place the eggs into ice water bath. This stops the cooking process so they don’t overcook, and also makes them easier to handle to peel.
- After boiling the eggs and cooling them in ice-cold water, gently crack the shell and roll them on the counter. The shell will fall off easily.
- If making ahead of time, let the eggs cool fully before storing them in an airtight container in the fridge.
- You can also make a dozen eggs using this recipe without changing the cooking time.
- For making eggs on the stove top, check out my recipe & tips for easy to peel hard boiled eggs.
Calories: 61kcal | Carbohydrates: 0.3g | Protein: 5.4g | Fat: 4.1g | Saturated Fat: 1.3g | Cholesterol: 160mg | Sodium: 61.1mg | Sugar: 0.2g | Vitamin A: 400IU | Calcium: 20mg | Iron: 0.7mg