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5
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How to Make Instant Pot Hard Boiled Eggs
Use your Instant Pot electric pressure cooker for perfectly cooked, easy to peel eggs every time.
Prep Time
2
minutes
mins
Cook Time
5
minutes
mins
Preheat & Release Time
10
minutes
mins
Total Time
17
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
6
Calories:
63
kcal
Author:
Lori
Equipment
Instant Pot electric pressure cooker
Rack insert or steamer basket
Tongs
Bowl
Ingredients
6-12
eggs
ice
cold water
Instructions
Place steamer basket or trivet in bottom of
Instant Pot
inner pot.
Add 1 cup of cold water to the inner pot.
Place eggs in a single layer on the trivet or in a
steamer basket
.
Check that the valve is set to "sealing" and set to cook on Manual High Pressure for 5 minutes (**see notes for cooking time options).
Allow IP to come to pressure (takes about 7 minutes) & cook for 3-7 minutes (see Notes).
Allow pressure to release manually for 5 minutes, then quick release the steam following the manufacturer's directions.
While eggs are cooking, prepare ice bath by adding ice to a large bowl and filling with cold water.
Immediately remove eggs with tongs and add to the ice bath. This step is important to stop the cooking process.
Peel the eggs & place in a sealed container and store in the refrigerator.
Notes
Cover the vent with a towel before quick releasing pressure.
I prefer to peel the eggs before refrigerating.
Unpeeled eggs will keep in refrigerator for 4 days.
Cooking times may vary depending on your Instant Pot model.
Cooking time Recommendations:
Medium Hard Boiled Eggs - cook for 3 minutes.
Hard Boiled Eggs - cook for 4-5 minutes.
Well Done Hard Boiled Eggs - cook for 6-7 minutes.
Nutritional information is provided as a courtesy. We recommend independently verifying the information.
Nutrition
Serving:
1
egg
|
Calories:
63
kcal
|
Carbohydrates:
1
g
|
Protein:
6
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
164
mg
|
Sodium:
62
mg
|
Potassium:
61
mg
|
Sugar:
1
g
|
Vitamin A:
238
IU
|
Calcium:
25
mg
|
Iron:
1
mg