Instant Pot Hard Boiled Eggs
Using this tried and true 5-5-5 method, Instant Pot Hard Boiled Eggs are consistently cooked and peel like a dream.
Servings: 12
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
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!
Video
Notes
Note on Timing: While the 5-5-5 Method works over 90% of the time, altitude, Instant Pot model, and preferences can vary. Start with one egg to test timing. If your eggs are overcooked, adjust the cook time to 4 minutes. If your eggs are undercooked, adjust the cook time to 6 minutes. Once you find what works for you, jot it down and stick with it.
Storage: Store peeled eggs in an airtight container for up to 3 days in the refrigerator. Extend the refrigeration up to 7 days by storing peeled eggs in water and change out the water every other day. For unpeeled eggs, refrigerate for up to 7 days, but be sure to make the carton to avoid confusion with raw eggs.
Number of Eggs: Use as few as 1 egg and up to 16 eggs in a 6-quart pressure cooker, or 24 eggs in an 8-quart Instant Pot without change to timing.
Prevent Cracking: To help prevent your eggs from cracking during cooking, let your eggs come to room temperature before pressure cooking.
If you live at high altitude, be sure to use Instant Pot Altitude Adjustments.
Nutrition
Calories: 62kcal | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 63mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg
