Print

INSTANT POT SOFT BOILED EGGS

This is the BEST way to make PERFECT soft boiled eggs. With Instant Pot Soft Boiled Eggs, the egg whites are perfectly set, yet the yolk is runny! These pressure cooker soft boiled eggs are the perfect compliment to so many dishes. 

Course Breakfast
Cuisine American
Keyword Instant Pot Soft Boiled Eggs, Medium Boiled Eggs, Soft Boiled Eggs
Prep Time 1 minute
Cook Time 3 minutes
Pressure Time 5 minutes
Total Time 4 minutes
Servings 12
Calories 62 kcal

Ingredients

  • 12 large eggs
  • 1 cup water

Instructions

For Soft Boiled Eggs

  1. Place 1 cup water inside inner pot of pressure cooker. Add trivet or egg rack. 

  2. Carefully place eggs on trivet or in egg rack. You can make as few or as many eggs as you desire. 

  3. Seal the pressure cooker, ensuring the vent knob is pointed towards sealed. 

  4. Set cook time to 3 minutes on high pressure--push the manual button and adjust timer to 3 minutes. 

  5. While eggs are cooking, prepare an ice bath by placing several cups of ice into a large bowl and filling with cold water. 

  6. Once cook time has elapsed, immediately, release pressure in Instant Pot by using wooden spoon or tongs to knock vent knob to vent position.

  7. Using tongs, or pot holders, carefully remove eggs from pressure cooker and place in ice bath.

  8. Leave eggs in ice bath until cool enough to handle. 

  9. Use immediately or store in fridge, unpeeled for up to 24 hours. 

Medium Boiled Eggs

  1. Place 1 cup water inside inner pot of pressure cooker. Add trivet or egg rack. 

  2. Carefully place eggs on trivet or in egg rack. You can make as few or as many eggs as you desire. 

  3. Seal the pressure cooker, ensuring the vent knob is pointed towards sealed. 

  4. Set cook time to 3 minutes on high pressure--push the manual button and adjust timer to 3 minutes. 

  5. Once cook time has elapsed, let pressure release naturally for 5 minutes. While pressure is releasing, prepare an ice bath.

  6. After 5 minutes has passed, release remaining pressure in Instant Pot by using wooden spoon or tongs to knock vent knob to vent position.

  7. Using tongs or pot holders remove eggs from pressure cooker and place in ice bath until cool enough to handle (3-5 minutes.)

  8. Use immediately or store in fridge, unpeeled for up to 24 hours. 

Recipe Notes

This recipe is written for standard large eggs. Medium eggs will take about 1 minute less cook time and extra large eggs will take additional minute. 

ONLY use 1 cup of water for the 6 quart and 1 1/2 cups for the 8 quart.

Nutrition Facts
INSTANT POT SOFT BOILED EGGS
Amount Per Serving
Calories 62 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 163mg 54%
Sodium 63mg 3%
Potassium 60mg 2%
Protein 5g 10%
Vitamin A 4.8%
Calcium 2.5%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.