Instant Pot Hard Boiled Eggs – make a batch of hard boiled eggs in your pressure cooker using the easy 5-5-5 method. These pressure cooker hard boiled eggs are perfect for breakfast, salads, or to make deviled eggs.
I like to keep things pretty easy in the morning, so on school days we tend to have the same simple breakfasts on repeat. Ian usually has oatmeal or these Small Batch Chocolate Chip Muffins, while the girls love to toast up one of these Homemade Frozen Waffles. Eli wakes up asking for his breakfast- a hard boiled egg and berries- as soon as his feet hit the floor.
Instant Pot Hard Boiled Eggs
I have tried making hard boiled eggs a number of different ways but these pressure cooker hard boiled eggs are by far the easiest! No babysitting the boiling water, no worrying if the yolks are done enough. I love using my Instant Pot to simplify basic recipes, and it’s my preferred way to make sweet potatoes, sticky rice, and applesauce.
How to Make Eggs in the Instant Pot
I use the 5-5-5 method to make my Instant Pot Hard Boiled Eggs. This method yields eggs that are truly hard boiled with a solid yolk. Some people enjoy the 5-4-5 method which results in a softer, more medium center. For soft-boiled eggs, set the timer for 3 minutes. (I have never tried this, as I do not like soft-boiled eggs.)
5-5-5 Method for pressure cooker hard boiled eggs:
- 5 minutes of cooking under pressure
- 5 minutes of natural release
- 5 minutes in an ice bath
I usually make a batch of 14 eggs at a time because we buy them in 18pk cartons and I have a reusable egg carton that holds 14. 12 eggs will fit on the metal rack inside of the Instant Pot nicely, but it’s also okay for them to overlap and stack on top of each other. Rarely, I will have one that busts while cooking. (Usually when that happens the shell cracks but the egg stays contained inside and doesn’t make a mess.)
If your Instant Pot didn’t come with at trivet, you can buy one on Amazon for about $5. You might need to also buy a new sealing ring if you haven’t already- I like to keep one for sweet recipes and one for savory.
- 12 eggs
- 1 1/2 cups water
- Pour the water into the pressure cooker pot.
- Place the trivet in the pot and arrange the eggs on it.
- Lock the lid and ensure the pressure release valve is in the sealing position.
- Manually select pressure cook, high pressure, and set the timer for 5 minutes.
- When the timer is up, allow the pressure to reduce naturally for 5 minutes.
- While the pressure is releasing, fill a large bowl with cold ice water.
- Fully release any remaining pressure. Remove the eggs and transfer them into the ice bath immediately for 5 minutes.
Peeled or unpeeled hard-boiled eggs may be stored in the refrigerator for up to 1 week.
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Nutrition Information:Yield: 12 Serving Size: 12 eggs
Amount Per Serving: Calories: 78