5 from 12 votes
Hard Boiled Eggs in the Instant Pot
This recipe details cooking a dozen hard boiled eggs in an Instant Pot using water and a steaming rack. The pressure cooking method combined with natural steam release produces eggs that peel easily and have a fully set yolk. Cooling eggs in ice water immediately after cooking stops further cooking and facilitates peeling.
Prep Time
5 mins
Cook Time
11 mins
Total Time
16 mins
Servings:
12
Calories:
62 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 12 egg
Instructions
- Put 12 eggs on the rack in your Instant Pot and add 1 cup of cold water.
- Lock the lid on and set your Instant Pot to 6 minutes on manual.
- When it's done, set the timer for 5 minutes and let the steam release naturally.
- After the 5 minutes is up, you can release the remaining steam manually by turning the dial on top (make sure to use a dishtowel so you don't burn yourself.)
- Immediately place the eggs in a large bowl filled with ice water
- Store the hard-boiled eggs in the fridge for up to one week. I put them back in the egg container and write hard-boiled on top.
Cup of Yum
Nutrition Information
Calories
62kcal
(3%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
163mg
(54%)
Sodium
62mg
(3%)
Potassium
60mg
(1%)
Vitamin A
240IU
(5%)
Calcium
25mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 62
% Daily Value*
| Calories | 62kcal | 3% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 163mg | 54% |
| Sodium | 62mg | 3% |
| Potassium | 60mg | 1% |
| Vitamin A | 240IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.