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Instant Pot Hard-Boiled Eggs are my go-to method for perfectly cooked hard-boiled eggs every time. They are easy to peel, consistently cooked, and come together with almost no effort.
Love eggs? Don't miss my recipes for Instant Pot Egg Bites, Instant Pot Frittata, and my nifty hack for making eggs for Instant Pot Potato Salad.
Kristen's Key Tips for Perfect Hard Boiled Eggs
I used to struggle to get consistent results when making hard-boiled eggs. Some were overcooked, others undercooked, and peeling them was the worst. Once I started using this foolproof Instant Pot method, I began getting perfect hard-boiled eggs every single time. And with my easy recipe and a few tips I've learned along the way, you can too!
- Start with one egg to test timing. While the 5-5-5 timing works 90% of the time, everyone's altitude, Instant Pot model, and preferences vary slightly. Rather than risk a whole dozen eggs, start with one to dial in the timing. Once you find what works for you, jot it down and stick with it.
- Always use cold water. The time it takes for cold tap water to come to pressure is a critical part of my calculated timing and cooking process.
- Room temperature eggs work best. They are less likely to crack and they cook more evenly. You can always place cold eggs in a bowl of lukewarm water (not hot) for 10-15 minutes to speed up the process.
- Farm-fresh eggs are fine. They can be a little harder to peel, but still cook beautifully.
- An egg rack is optional. It helps keep the yolks perfectly centered, but a standard trivet works just as well to hold the eggs above the water.
5-star Reader Review
I could seriously cry happy tears at how easy these were to peel. "Peel" isn't even the right word - I tapped the egg on it side, the shell broke in half, and the egg practically fell out! There was no peeling! And perfectly cooked! THANK YOU!!!! -Amanda
The 5-5-5 Method
My process for making hard-boiled eggs in the Instant Pot is often referred to as the 5-5-5 Method.
- 5 minutes pressure cooking
- 5 minutes natural release
- 5 minutes in an ice bath
This simple formula has helped millions of readers achieve perfect hard-boiled eggs since I first shared it in 2018!
While slight adjustments may be needed (that is why I suggest starting with 1 egg), the 5-5-5 method is the best place to start. In over 90% of cases, it results in perfectly cooked eggs that peel like a dream.
How to Make Hard Boiled Eggs in Instant Pot
While hard-boiling eggs in the Instant Pot is exceptionally easy, I want to break down the 5-5-5 process so you can feel confident in each step, whether you're just learning to use the Instant Pot or already a seasoned pro.
Step One: Prepare Instant Pot
In order for pressure to build, you need to add water to the inner pot. For accurate timing, use cold tap water and adjust the amount of water based on the size of your Instant Pot.
- For a 3 or 6-quart Instant Pot: Add 1 cup of cold tap water
- For an 8-quart model: Add 1½ cups of cold tap water
Next, add an egg rack or trivet inside the pressure cooker. This will elevate the eggs above the water, cooking them evenly and gently.
Step Two: Add Eggs
Place room temperature eggs on the trivet or in an egg rack. It is okay to stack the eggs on top of eachother for a large batch. This will not impact timing.
Step Three: Pressure Cook
Secure the lid on the Instant Pot, make sure the vent knob is sealed or locked, and using the manual or pressure cook button, set to cook for 5 minutes on high pressure.
Step Four: Let Pressure Release
After the cooking time has elapsed, let the pressure release naturally for EXACTLY 5 minutes. I suggest setting a timer so you don't lose track of time.
During this time, I recommend preparing an ice bath, which is simply a large bowl of water with ice. That way once the 5 minutes have passed, you can transfer the eggs immediately to the ice bath, which will stop the cooking process and ensure perfect hard-boiled eggs.
Step Five: Release Remaining Pressure
After the 5 minutes has passed, you need to do a quick release of pressure. To do this, use the handle of a long spoon to knock the vent knob from the sealed position to the venting position. Remember to stand back to prevent being burned by the steam coming out of the venting knob.
Step Six: Ice Bath
Using a potholder or tongs (the eggs are hot), transfer the eggs from the Instant Pot to the prepared ice bath. Let them sit there for at least 5 minutes. Again, this will stop the cooking process and make peeling the hard boiled eggs that much easier.
Step Seven: Peel
After 5 minutes in the ice bath, remove the eggs and gently roll them on the counter to crack the shells. And then watch that peel slide right off!
How to Store Hard Boiled Eggs
Once you have made hard boiled eggs, you can opt to enjoy immediately, use them to make deviled eggs or egg salad, or store to enjoy as a snack or breakfast throughout the week. Keep in mind that I find it is easiest to PEEL hard boiled eggs immediately after they are removed from the ice bath.
- Peeled Eggs: Store peeled eggs in an airtight container in the refrigerator for up to 3 days. To extend their shelf life, keep the peeled eggs submerged in water in the refrigerator, changing the water every other day, for up to 7 days.
- Unpeeled Eggs: Refrigerate for up to 7 days in the shell. Mark the carton to avoid confusion with raw eggs.
Recipe FAQs
This is usually caused by overcooking. You may need to adjust the timing slightly yolks. I would recommend reducing the cook time to 4 minutes on high pressure with 4 minutes of natural pressure release.
Be sure to use cold water and adjust for altitude for accurate timing. If the issue still persists, adjust the cook time to 6 minutes on high pressure.
Remember room temperature eggs tend to crack less. But you can still safely enjoy an egg that cracked during the cooking process. It may just not be suitable for deviled eggs. 😉
More Basic Instant Pot Recipes
This Instant Pot Hard Boiled Eggs recipe is my top Must-Make Instant Pot Recipe and alone, makes the Instant Pot well worth the investment. That said, you can use your Instant Pot to make so many amazing things that will save you both time and money. Browse all of my Instant Pot recipes HERE or check out a few staples below:
Instant Pot Hard Boiled Eggs
Video
Ingredients
- 1-12 large eggs, *at room temperature
- cold tap water, for cooking
Instructions
- For a 3 or 6-quart model, pour 1 cup of COLD tap water into the inner pot of the Instant Pot. For an 8-quart model, use 1½ cups COLD tap water.
- Place an egg tray or metal trivet inside inner pot and carefully set as many eggs as desired in the egg tray or on the rack. It is okay if they are stacked on top of eachother.
- Place lid on the pressure cooker, ensuring the vent knob is sealed or the lid is locked. Set the cook time to 5 minutes on high pressure by hitting manual or pressure cook and using the +/- buttons to adjust to 5 minutes.
- While the eggs are cooking, prepare an ice bath. Fill a large mixing bowl bowl halfway with ice cubes, then add enough cold water to submerge the eggs.
- After the cooking time has elapsed, let the pressure release for exactly 5 minutes. Then do a quick release of remaining pressure by using the handle of a long utensil to knock the vent knob from the sealed to the venting position. Stand back to prevent yourself from being burned by steam.
- Carefully remove the eggs from Instant Pot and place them into the prepared ice water bath. I find using tongs or a pot holder helps here as the eggs are hot.
- After 5 minutes, remove eggs from the water, pat dry, peel, and enjoy!
Equipment
- Electric Pressure Cooker (6 or 8 quart) the Instant Pot Duo is my favorite!
- Egg Rack or skip the rack and use the trivet
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally shared in 2018 and updated in 2026.
You might mention that each Instant Pot is slightly different and will be a little hotter or cooler. Just like ovens, perfection across the board is nearly impossible. My IP cooks a bit hotter and 5 minutes overcooks my eggs to the point of chalky and with a green ring around the yolk. 3 minutes is perfect for me with instant release. They are put under cold running water for a minute then popped into the fridge. An hour later, they peel perfectly. I encourage everyone to experiment.
I am grateful for your tip about bringing the eggs to room temperature first. I always have some cracked and even exploded eggs. I thought this might be because of the instant release, but no. They did it even at natural release.
This isn't usually an issue for me, though, because I have chickens and they are already at room temperature (or chicken temp) when I bring them in. I just gathered a dozen eggs and will wash them and cook a batch in the IP.
Oddly, though, when I tried to make yogurt in the insert pot instead of in glass jars like I usually do, I could not get the milk to heat up to 180° with the yogurt "boil" setting. It would only get to 174. I know this accurate because I used my super-fancy Thermopen to take the water temperature. So now, I heat the milk on the stove, let it cool, inoculate it with starter, pour it into quart jars (3) and incubate it in the IP. Perfect Yogurt every time.
Thanks. I love your blog!
Hi Anita! One of my biggest tips in learning to use your Instant Pot is knowing it. Just like ovens vary, electric pressure cookers vary as well. I test my recipes in 3 different models and ensure the cook time is the same for each model, but there are many brands out there. Noting the model you have may help others in the future 🙂 And I am so glad you enjoy my blog 🙂
Thanks for responding. Good suggestion. I have an 8 quart Duo 80. It's about a year old. I just tried the room temp eggs for cracking. Seems like the cracked and burst even worse. I fed most of them back to the chickens. Tried again and used really, really cold water. Much better.
I tried this method and it DID work perfectly. Honestly, I was amazed. It was the first time I had used the Instant Pot and after the eggs turned out so well I felt like my fears of using the appliance was alleviated!
Oh I am so happy to hear this Deborah! I love that this helped give you the confidence to use your Instant Pot more!
Wow! I was reluctant to try making hard boiled eggs in the instant pot but what a game changer! Thanks for the exact times - eggs were perfect and super easy to peel!! No going back now!
I agree Sharon, total game changer. Glad you enjoyed this method too!
I always buy packaged boiled eggs at Costco because I can never get boiled eggs right. I tried this recipe and followed it exactly, using a timer as suggested. The eggs came out perfect! Peeling them was soo easy! I was a little too enthusiastic and applied too much pressure while rolling them on the kitchen countertop which cracked the egg white. I would suggest a more gentle approach. Never going back to Costco again - for boiled eggs, that is.
YAY for perfect hard boiled eggs!!!
I’m new to IP and I would like to make 24 hard boiled eggs and use them to make deviled eggs. I have an 8qt IP. What adjustments do I need to do? I want the center to be done, without the yucky green thingy of course, so it would be easy to separate when making my deviled eggs. Thank you!
Hi Miky! The amount of water and cook time remain the same. For an 8 quart be sure to use 1.5 cups cold water and it helps to let your eggs come to room temperature before pressure cooking--this cuts down on chance that eggs will crack. Enjoy 🙂
Hello! I’ve tried several different ways to make hard boiled eggs in the IP but this is by far the BEST and they always come out PERFECT! Thank you so much! 🙂
I am so glad you have great success with this method Shannon 🙂
Hi Kristen,
I'm a notice IP user and have hard boiled eggs several times. I love how they peel so easily!! I'm wondering if the temperature of the eggs makes a difference. Do you begin with eggs right out of the refrigerator or do you let them sit on counter for 30 mins or so? I always end up with at least one broken egg shell when hard boiling eggs in the IP. Thanks for your thoughts.
Hi Judy! I do suggest getting the eggs to room temperature first (so 30 minutes on the counter is perfect). This really cuts back on the amount of eggs that crack 🙂