Instant Pot Hard Boiled Eggs
User Reviews
5
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Cook Time
15 mins
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Total Time
15 mins
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Servings
12
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Calories
81 kcal
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Course
Main Course, Breakfast, Lunch, Dinner
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Cuisine
American
Instant Pot Hard Boiled Eggs
Description
Instant Pot Hard Boiled Eggs is a specific approach to cooking eggs using pressure cooking for consistent results. By placing eggs on the rack in the Instant Pot with only 1 cup of water, this recipe uses the device’s high pressure cooking function for 5 minutes, then lets the pressure release naturally for 5 minutes before an ice bath. This technique softens the eggs just right and loosens the shells for easier peeling.
The method allows you to cook a large batch of eggs at once which is convenient for meal prep or large households. Peeling is simpler compared to traditional boiling methods, especially with eggs at least three days old as very fresh eggs can be harder to peel.
After cooking, eggs can be peeled immediately or refrigerated for later use. Cooked eggs keep in the fridge for up to a week, making this a practical recipe for making cooked eggs in advance for snacks, salads, or breakfasts.
Besides the hard-boiled method, the recipe also notes a 3-5-5 technique for soft boiled eggs, adjusting the cooking time for a tender white and runny yolk.
Ingredients
- 12 large egg
- 1 cup water cold
Instructions
- Place the wire rack or trivet that comes with the Instant Pot in the bottom of the Instant Pot.
- Add 1 cup water and 12 (or up to 18) raw eggs on top of the wire rack. It is ok to stack them.
The 5-5-5 Method for Hard Boiled Eggs.
- Place the lid on the pot. Move the valve to the sealing position. Use the manual function to pressure cook for 5 minutes on high pressure.
- Natural or slow release pressure for 5 minutes. This step requires you to do nothing other than watch the timer for 5 more minutes. The Instant Pot will slow release on its own. Once 5 minutes is up, quick release remaining pressure.
- Remove lid. Using tongs move hot eggs into a large bowl filled with ice and water for 5 minutes.
- Peel immediately or refrigerate.
The 3-5-5 Method for Soft Boiled Eggs
- Place the lid on the pot. Move the valve to the sealing position. Use the manual function to pressure cook for 3 minutes on high pressure.
- Natural or slow release pressure for 5 minutes. This step requires you to do nothing other than watch the timer for 5 more minutes. The Instant Pot will slow release on its own. Once 5 minutes is up, quick release remaining pressure.
- Remove lid. Using tongs move hot eggs into a large bowl filled with ice and water for 5 minutes.
- Peel immediately or refrigerate.
Notes
- Use eggs that are at least three days old to make peeling easier.
- You can pressure cook up to 18 eggs at once using this method with just one cup of water.
- After cooking, roll eggs gently on a surface to crack the shell and peel for best results.
- Hard boiled eggs can be stored in the refrigerator for up to one week.
- Soft boiled eggs require a shorter pressure cook time as described in the 3-5-5 method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 81 kcal
% Daily Value*
| Calories | 81kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 211mg | 70% |
| Sodium | 82mg | 3% |
| Potassium | 78mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 305IU | 6% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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