Instant Pot Eggs (Perfect Hard-Boiled & Soft-Boiled Eggs)
User Reviews
4.9
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Prep Time
5 mins
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Total Time
10 mins
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Servings
2 to 14 Eggs
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Calories
72 kcal
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Cuisine
International
Instant Pot Eggs (Perfect Hard-Boiled & Soft-Boiled Eggs)
Description
The Instant Pot Eggs recipe uses a steaming or egg rack inside the Instant Pot with one cup of water beneath. Depending on preference, eggs are pressure cooked at high pressure for durations ranging from 3 minutes for soft-boiled to 8 minutes for hard-boiled yolks. Once the cooking cycle completes, a quick pressure release is performed to stop cooking and reduce overcooking, followed by placing the eggs immediately in an ice bath to cool and firm up the whites and yolks.
This approach yields reliably cooked eggs with a range of yolk consistencies suited to various uses—from soft, creamy centers for dipping to fully firm yolks for slicing or salads. The method requires very little hands-on time and produces consistent results regardless of egg quantity, making it practical for batch cooking.
Serving ideas include simple boiled eggs or pairing them with a dipping sauce made from soy sauce, Chinkiang vinegar, and sesame oil, which adds a savory, tangy dimension. The ice bath also makes peeling easier and cleaner.
Ingredients
- 2 to 14 egg large
- 1 cup water
Equipment
- Steaming rack that comes with the Instant Pot
- Pair of tongs
Instructions
- Place the steaming rack (or the egg rack) in your Instant Pot and pour 1 cup water into the bottom of the pot. Place the eggs on the rack in a way that most of them don’t touch the sides of the pot.
- Close the lid and seal the valve. Press the “manual” button, set the pressure to "high", and set the timer to get the preferred results: 3 minutes for perfect soft-boiled eggs, 5 minutes for medium eggs, and 8 minutes for hard-boiled eggs. To get an idea of the egg yolk texture, check out the infographic in the blog post above.
- Prepare an ice bath by combining a few handfuls of ice and some water in a big bowl.
- When the cooking is done and you hear the beep, immediately use a pair of tongs to turn the valve to release the pressure. Be careful not to put your hands or face near the valve, so the steam won’t burn you. The release will be quick, less than 1 minute.
- Once the pressure has released, you will hear a small click. Immediately open the lid and use a pair of tongs to transfer the eggs into the ice bath. Let cool for 1 to 2 minutes, or until the eggs are cooled enough to handle.
- Peels the eggs and enjoy! You can store the eggs in an airtight container in the fridge for 3 to 4 days.
Notes
- Use the ice bath promptly after pressure cooking to stop the eggs from continuing to cook and to ease peeling.
- Try the dipping sauce combining light soy sauce, Chinkiang vinegar, and sesame oil for enhanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 14 Eggs
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Serving | 1large egg | |
| Calories | 72kcal | 4% |
| Carbohydrates | 0.4g | 0% |
| Protein | 6.3g | 13% |
| Fat | 5g | 8% |
| Cholesterol | 186mg | 62% |
| Sodium | 70mg | 3% |
| Sugar | 0.4g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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