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+ servings
instant pot pressure cooked and a plate of hard boiled halved eggs
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5 from 4 votes

INSTANT POT HARD BOILED EGGS

A quick and easy method for making the perfect hard, medium, or soft boiled eggs every time, using an Instant Pot!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Snack
Cuisine: American
Keyword: best hard boiled eggs, easy peel, instant pot recipes
Servings: 8 eggs
Calories: 63kcal

Equipment

  • Pressure Cooker

Ingredients

  • 1 cup water
  • 8 to 12 large eggs

Instructions

  • Add 1 cup of water to a 6-quart Instant Pot. Add 1-½ cups of water if your Instant Pot is 8-quarts or larger.
  • Place metal trivet inside the Instant Pot.
  • Arrange eggs on the metal trivet. I cook up to 8 eggs at a time, but you can certainly fit more than that.
  • Close the lid and seal the valve.
  • Press the “Manual” button; set pressure to HIGH and set the timer:
    3 minutes for soft boiled eggs
    5 minutes for medium boiled eggs
    7 minutes for hard boiled eggs
  • In the meantime prepare a large bowl with water and couple cups of ice.
  • Once the eggs are done cooking, do a quick release.
  • Remove the lid, and using a pair of tongs, carefully remove each egg from the Instant Pot and directly to the ice bath.
  • Let cool for 3 to 4 minutes.
  • Peel and serve.
  • You can also store the peeled eggs in an airtight container for up to 4 days in the fridge.

Notes

  • Soft boiled = cooked whites, runny yolks
  • Medium boiled = firm whites, creamy, but firm yolks
  • Hard boiled = firm white and firm yolks
IF your eggs are smaller than “large”, they may need a little less time to cook.

Nutrition

Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 26mg | Iron: 1mg