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Makings Instant Pot Hard Boiled Eggs is easier than you think with just a few simple steps and minimal time for always perfect eggs!
We love having hard boiled eggs on hand for Deviled Eggs and other recipes like Egg Salad Sandwiches and Potato Salad.
We Love Quick Boiled Eggs!
There is our tried and true method for boiling eggs, but we wanted to try out an Instant Pot version, which is what we are sharing today. They are so simple and make the best hard-boiled eggs that peel easily and are cooked perfectly.
Why we love them:
- Easy. With a quick prep and simple steps, achieve perfect eggs in no time.
- Quick. These are ready to enjoy in only 25 minutes!
- All year long. Enjoy cooking eggs at Easter or any time of the year.
Ingredients
- eggs – Whether you are using medium eggs, large eggs, or extra large eggs, the size doesn’t make much of a difference when cooked for the same amount of time. Also, the instant pot seems to cook both old and fresh eggs pretty equally.
- water – you will need cold water for the instant pot and a bowl of ice water once the eggs are done cooking.
How to Boil Eggs in Instant Pot
- PREP. If you have a 6 quart instant pot use 1 cup of COLD water. If your pot is 8 quarts use 1½ cups COLD water.
- Place the eggs/steam rack into the pot, over the water. Carefully set the dozen eggs on top of the rack.
- COOK. Secure the lid and set the cook time for 5 minutes.
- Once the time has finished, allow the high pressure to naturally release for about 5 minutes. Then do a quick release.
- CHILL. Carefully remove the eggs and place in an ice water bath for about 5 minutes.
- PEEL. Remove the eggs, crack the shell, and peel. Store the eggs in a container in the fridge for up to 5 days.
Different Ways for Different Eggs
The difference between a delightfully runny yolk and a delicious firm yolk is a matter of minutes. Set the timer correctly to get the desired texture.
- 3 minutes soft boil: the whites are set, but the yolks are still runny
- 4-5 minutes medium boil: the whites are firmer and the yolk is semi-set
- 5-6 minutes hard boil: both the whites and the yolks are firmly set
Recipe Tips
- Ice bath. The difference between one type of boil and another is several seconds, making it important to place the boiled eggs into an ice bath. Otherwise, the egg will continue to cook as it radiates its heat while cooling.
- Room temperature eggs. Sometimes an egg will crack while being cooked. To help avoid this use room temperature eggs. To warm eggs up faster place them in a bowl of warm water for a few minutes before moving them to the pressure cooker.
- Natural release for an instant pot. Since an instant pot uses pressure cooking, once the item has been cooked the pressure has to be released. Either remove the release valve for quick pressure release or leave the valve on for a natural pressure release.
- Serving suggestions. Try using these eggs in Egg Salad, Deviled Eggs, Caesar Salad, Easy Chicken Pot Pie, Potato Salad, or Layered Pasta Salad.
Storing Info
- STORE. Hard boiled eggs can be kept at room temperature for a couple of hours. Beyond that, keep in the refrigerator for up to a week.
- FREEZE. Unfortunately, egg whites do not freeze well, but you can freeze cooked egg yolks. Place yolks in a freezer bag and freeze for up to 3 months.
For More Egg Recipes:
Hard Boiled Eggs in Instant Pot
Make perfect hard boiled eggs in Instant Pot with just a few simple steps and minimal time for perfect eggs!
Equipment
- Instant Pot
Ingredients
- 12 eggs
- 1 cup water
Instructions
- If you have a 6-quart instant pot use 1 cup of COLD water. If your pot is 8 quarts use 1½ cups COLD water.
- Place the egg/steam rack into the pot, over the water. Carefully set the eggs on top of the rack.
- Secure the lid and set the cook time for 5 minutes.
- Once the time has finished, allow the pressure to naturally release for about 5 minutes. Then do a quick release.
- Carefully remove the eggs and place them in an ice water bath for about 5 minutes.
- Remove the eggs, crack the shell, and peel. Store the eggs in a container in the fridge for up to 5 days.
Notes
You can cook as few as 1 egg or as many as 16 eggs in a 6 qt Instant Pot
The shells peel best when taken right out of the water bath. They come off beautifully every single time!
Use room temperature eggs to help keep them from cracking
Be sure to use COLD Water. If you use warm or hot water the cook time will be different.
Nutrition
Calories: 63kcal, Carbohydrates: 1g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 164mg, Sodium: 64mg, Potassium: 61mg, Sugar: 1g, Vitamin A: 238IU, Calcium: 25mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Is there anything you can’t make in an instant pot! This was an easy recipe and the shells peeled off great.
This is a great idea when i want to make a bunch of eggs, and it looks fool proof too!
It’s a common struggle to cook a perfect hard-boiled egg but this recipe makes it easier. Thank you!
My hubby & I try to keep hard boiled eggs on hand. This is such an easy & fast way to make them. We use them for so many recipes!