Introduction

Hard boiled eggs made in the Instant Pot come out perfectly every time—easy to peel and consistently cooked. This straightforward method saves time and eliminates the guesswork compared to stovetop boiling.

A close-up of a woman's hand holding a half of a hard-boiled egg showing two layers: a smooth white outer layer of egg white and a dense yellow inner layer of egg yolk at the center. In the background, there is a blurred white bowl with a yellow yolk, light brown cracked eggshells, and a white marbled surface underneath. The focus is on the egg held by the woman's hand with visible skin texture and fingernails. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 eggs
1 cup water

Instructions

Step 1: Pour 1 cup of water into the Instant Pot and place the metal trivet or an egg rack inside.
Step 2: Arrange the eggs on the trivet in a single layer, making sure they don’t touch the water.
Step 3: Secure the lid and set the valve to sealing. Select the Pressure Cook or Manual setting and set the timer for 5 minutes at high pressure.
Step 4: When the cooking cycle ends, allow a natural pressure release for 5 minutes, then carefully turn the valve to venting to release any remaining pressure.
Step 5: Transfer the eggs immediately to an ice water bath and let them cool for at least 5 minutes to stop the cooking process and make peeling easier.
Step 6: Peel the eggs under running water or store unpeeled in the refrigerator until ready to use.

Tips & Variations

For slightly softer yolks, reduce the pressure cooking time to 4 minutes.
Add a teaspoon of vinegar to the water to help with peeling.
If you don’t have a trivet, place the eggs in a heatproof bowl inside the Instant Pot instead.

Storage

Store unpeeled hard boiled eggs in the refrigerator for up to one week. If peeled, keep them in a bowl with a damp paper towel and cover to prevent drying out. Reheat by warming briefly in hot water if desired, but they’re best enjoyed cold or at room temperature.

How to Serve

A close-up image shows a woman's hand holding one half of a hard-boiled egg, with its white outer layer smooth and firm, surrounding a bright yellow yolk that has a slightly crumbly texture. In the blurred background on a white marbled surface, there are a few broken brown eggshells and the other half of the boiled egg. A round white bowl with a waffle texture is also partially visible. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook fewer eggs at once in the Instant Pot?

Yes, you can cook fewer eggs using the same water amount and pressure settings. Just arrange eggs in a single layer on the trivet.

Why are my eggs sometimes difficult to peel?

Peeling is easier when eggs are cooked just right and quickly cooled in ice water. Adding a little vinegar to the water or using slightly older eggs can also help with peeling.

Perfect Instant Pot Hard Boiled Eggs Recipe

Print Recipe

★★★★★

4.9 from 118 reviews

This recipe demonstrates how to make perfectly cooked hard boiled eggs using an Instant Pot. The pressure cooking method ensures tender whites and creamy yolks, with easy peelability and minimal monitoring. It’s a quick and convenient way to prepare a batch of eggs for snacks, salads, or meal prep.

Author: Bella
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 12 hard boiled eggs 1x
Category: Breakfast
Method: Instant Pot
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Ingredients

12 large eggs
1 cup water

Instructions

Prepare the Instant Pot: Pour 1 cup of water into the Instant Pot’s inner pot. Place the metal trivet or steamer basket inside the pot.
Add the eggs: Arrange the 12 eggs on the trivet or in the steamer basket, making sure they are in a single layer and not touching the water.
Seal and cook: Close the Instant Pot lid securely and set the valve to the sealing position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 5 minutes at high pressure.
Natural release: Once the cooking timer completes, allow the pressure to release naturally for 5 minutes to let the eggs finish cooking gently.
Quick release and cool: After the natural release, carefully switch the valve to venting to release any remaining pressure. Open the lid, then immediately transfer the eggs to a bowl of ice water to stop the cooking process and cool for at least 5 minutes.
Peel and serve: When cooled, peel the eggs under cold running water for easier shell removal. Serve immediately or store peeled eggs in the refrigerator for up to one week.

Notes

Using fresh eggs may make peeling more difficult; slightly older eggs tend to peel easier.
Adjust pressure cooking time by 1-2 minutes for softer or harder yolks according to preference.
Be cautious when releasing pressure manually to avoid burns.
Eggs can be stored unpeeled in the refrigerator for up to one week.

Keywords: hard boiled eggs, Instant Pot eggs, pressure cooker eggs, easy boiled eggs, meal prep eggs