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Instant Pot Easter Eggs

These Instant Pot Easter Eggs take less than 25 minutes to get ready from start to finish, so you can have them easy-to-peel, deliciously boiled and ready to serve for your Easter celebration.

Prep Time
5 mins
Cook Time
5 mins
IP time
15 mins
Total Time
25 mins
Servings: 12
Calories: 65 kcal
Course: Side Dish , Breakfast , Appetizer
Cuisine: American

Ingredients

  • 4 cups water or more if needed
  • ½ cup white vinegar
  • 20 drops Food Coloring different colors, I used gel
  • 12 large white eggs uncooked

Instructions

    Cup of Yum
  1. Prep the Instant Pot: Pour 2 cups of water in the instant pot liner. Place the trivet inside.
  2. Prepare Eggs: Place 3 eggs in each mason jar. You'll need 4 jars that will fit together in your Instant Pot. Pour about ½ cup of water in each jar, or enough to reach the top of the eggs. Add 2 tbsp of vinegar to each mason jar and combine different food coloring in each one. Next, place the mason jars into the Instant Pot. Secure the lid onto the pot and make sure to turn the vent at the top of it to the “Sealing” Position.
  3. Cook: Press the “Manual” button on the Instant Pot then the “-” sign to lower the time to 5 minutes. 
  4. Pressure Release: Once the Instant Pot cycle is complete, wait 5 minutes for natural release then use quick release, change the valve to "Venting" position and place a towel over the valve so steam doesn’t get everywhere. Carefully unlock and remove the lid from the pot.
  5. Shock: Use tongs to carefully remove the eggs from the jars, place the eggs in a bowl with ice water and let them sit for 5 minutes. Doing this stops the eggs from cooking further. After 5 minutes they are ready for you to serve!

Notes

  • If using liquid food coloring, you'll need 20 drops in each jar. Gel food coloring only needs about 5 drops in each jar.
  • Make sure to use white shelled eggs. White shelled eggs are easier to dye than brown eggs, but brown eggs will work as well, especially if you're going for darker colors.
  • If you like your eggs softer, more of a runny yolk instead, you could start at just 3 minutes on high pressure.
  • To prevent your eggs from getting that green ring around the yolk, it is important to place them in the ice cold water immediately as you take them out.
  • Make sure there is lots of ice for the cold water bath. The eggs will be quite hot, you want the water to stay ice cold for the entire time the eggs are being shocked.
  • To get a shiny glow after your eggs have been dyed, dab a few drops of oil or butter onto a cotton cloth or paper towel and gently rub onto each egg. It will bring a more vibrant shine to them.
  • Hard boiled eggs are best to be kept in the fridge for up 1 week to enjoy them fresh. I like to keep them with the shell on until right before I use them in order to maintain that freshness for longer.

Nutrition Information

Serving 1egg Calories 65kcal (3%) Carbohydrates 1g (0%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 1g (5%) Trans Fat 1g Cholesterol 164mg (55%) Sodium 67mg (3%) Potassium 61mg (2%) Sugar 1g (2%) Vitamin A 238IU (5%) Calcium 28mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 65

% Daily Value*

Serving 1egg
Calories 65kcal 3%
Carbohydrates 1g 0%
Protein 6g 12%
Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 164mg 55%
Sodium 67mg 3%
Potassium 61mg 1%
Sugar 1g 2%
Vitamin A 238IU 5%
Calcium 28mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.