The Instant Pot is great for making a bunch of boiled eggs at once. It is a simple, hands-off process that doesn’t require watching the eggs on the stove.
These electric pressure cooker eggs are easy to peel without struggling or mangling the egg whites. The peels just come right off!
With this delicious recipe, you can easily add or subtract a minute of cooking time to end up with firmly cooked yolks or runny, jammy yolks.
Why I Don’t Use the 5-5-5 Method
Many Instant Pot hard-boiled egg recipes suggest doing a 5-5-5, which is 5 minutes of pressure cooking, 5 minutes of natural release, and 5 minutes of ice water bath. When I try this method, my eggs still have a sticky yolk.
Additionally, the 5-5-5 method requires me to keep track of the 5-minute wait to release the pressure, since there is no timer for this step. I want making eggs to be as hands-off as possible, so I use a slightly different process that uses a quick pressure release as soon as the pressure cooker finishes.
My method also makes it easier to adjust for different styles of eggs. I can increase or decrease the cooking time with predictable results, which is useful when I want to soft boil eggs for a runny yolk.
Why Make Boiled Eggs in the Instant Pot?
Using a pressure cooker is the best way to make a large batch of up to a dozen eggs. Depending on whether you want hard-boiled eggs or runny yolks, you can adjust the cooking time.
Since the Instant Pot has a built-in timer, you don’t have to watch the clock or wait for the water to boil. This makes it almost foolproof to make your eggs come out the way you want!
How to Make Instant Pot Boiled Eggs
Put a rack in the bottom of the pressure cooker and 1 cup of water.
Then add the eggs on top of the rack in a single layer. Don’t stack them, but you can stand them on end to fit a few more on the rack.
2. Pressure Cook
Set the pressure cooker at high pressure in Manual mode for the time indicated in the table below.
|medium soft boiled||jammy yolks||4 minutes|
|medium hard boiled||soft, yellow yolks||5 minutes|
|hard boiled||firm yolks||6 minutes|
|well done hard boiled||very firm||7 minutes|
Put the lid on, making sure the sealing ring is in place, and the pressure valve is closed and in the sealing position. It will take about 10 minutes for it to reach pressure.
While the eggs cook, prepare a big bowl of ice water for cooling the eggs quickly.
Put a dish towel over the pressure valve when the timer goes off. Then do a quick release of the remaining pressure by moving the valve to the venting position. The steam will come out fast, so stay back from the valve to avoid steam burns.
Take the eggs out and put them directly into the ice water bath. Let them chill for at least 5 minutes or up to 10 minutes.
Then take them out, dry them off and store them in the refrigerator until you are ready to use them.
Hard-boiled eggs are great in salads. Whether it is potato salad, a fancy 7 layer salad, or Cobb salad, they add great taste and extra protein. I also love to make deviled eggs for gatherings or potlucks.
Softer boiled eggs are traditionally served in ramen or with toast for breakfast. Eggs also make an ideal finger food or snack for hungry teens. My kids love to cut them in half and sprinkle them with toppings like Everything Bagel Seasoning or Montreal Steak Seasoning.
How to Store
Store the eggs in the refrigerator. Hard-boiled eggs will keep for 4-5 days, while softer ones will keep for 2 days.
Key Tips for This Recipe
Be sure to check out the step by step instructions
You can buy an egg rack specifically for steaming eggs in the Instant Pot. If you make them frequently, you might want to buy one.
The ice water bath is essential to making the eggs peel quickly and easily.
Older eggs work better in this recipe. If you have a source of farm-fresh eggs, let them age for at least a week before hard-boiling them.
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Instant Pot Boiled Eggs
- 6-12 Eggs
- 1 cup water
- Ice cubes
- Cold water
- Place a steamer rack in the bottom of the Instant Pot. Add 1 cup of water to the inner pot.
- Add the eggs in a single layer. Put the lid on and ensure the steam release valve is closed and the sealing ring is in place.
- Use the table below to select your desired pressure cooking time: (see notes for times in text form)
- Set the Instant Pot on Manual mode for the desired time.
- When the timer goes off, do a quick release by moving the valve to the release position and letting all the steam escape.
- While eggs are cooking, prepare an ice bath by adding ice cubes to a bowl with water for chilling the eggs.
- Immediately add eggs to the ice bath and let them cool for 10 minutes – Do not skip this step. It is important!
- Peel and serve or store unpeeled in a sealed container for up to 5 days in the refrigerator.
- Cooking times may vary depending on your Instant Pot. I use a 6 quart instant pot for testing my recipes.
- You can buy an egg rack specifically for steaming eggs in the Instant Pot. If you make them frequently, you might want to buy one.
- The ice water bath is key to making the eggs peel quickly and easily.
- Older eggs work better in this recipe. If you have a source of farm-fresh eggs, let them age for at least a week before hard-boiling them
Egg Times Table in text form
- Medium soft boiled – jammy yolks – 4 minutes
- Medium hard boiled – soft, yellow yolks – 5 minutes
- Hard boiled – firm yolks – 6 minutes
- Well done hard boiled – very firm yolks – 7 minutes
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Nutrition facts are estimates.