Instant Pot Hard Boiled Eggs
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
4
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Calories
77 kcal
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Course
Breakfast
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Cuisine
gluten-free
Instant Pot Hard Boiled Eggs
Description
The Instant Pot Hard Boiled Eggs recipe uses a metal trivet inside the pot, with eggs placed above one cup of water. Cooking at high pressure for 5 minutes delivers firmly cooked yolks with fully set whites. For different yolk textures, adjusting the cooking time from 3 to 6 minutes changes doneness from runny to hard. After cooking, a 5-minute natural pressure release prevents overcooking, followed by a quick release to ensure safety. Removing eggs promptly after pressure release helps preserve texture.
This technique offers convenience and precision, especially for cooking multiple eggs simultaneously. The method reduces active cooking time and simplifies peeling compared to stovetop methods.
According to the notes, nutrition information is approximate, and yolk doneness guides help customize results. Softer yolks are possible by reducing pressure time, catering to different preferences.
Ingredients
- 4 egg or as many as you want to cook
Instructions
- Fill your Instant Pot with 1 cup of water and place the metal trivet inside. (I use the one that came with my machine.)
- Place the eggs on top of the trivet, then secure the lid onto the pot. Make sure you turn the vent at the top to the "sealing" position. Press the Manual or Pressure Cook button, then cook at high pressure for 5 minutes. (Or use just 3 or 4 minutes for a runnier yolk; see notes.)
- For hard-cooked egg yolks, let the pressure naturally release for 5 minutes after the cooking process is complete. When the screen on the Instant Pot reads LO:05, move the steam release valve to "venting" to quickly release the remaining pressure. Make sure your hand isn't over the top of the vent so you don't get burned by the steam. For softer egg yolks, perform a quick release, which means you'll release the pressure as soon as the cooking cycle is complete.
- When the floating valve next to the steam release valve has dropped, it's safe to remove the lid. Use tongs or a spoon to carefully remove the hot eggs. Place the eggs in a bowl of ice water to stop the cooking process. Let them cool for 5 minutes before peeling and serving.
- Hard boiled eggs can be stored in the fridge for up to one week.
Notes
- Adjust pressure cooking time for yolk preferences: 3 minutes for very runny yolks, 4 for gooey, 5 for jammy, and 6 for slightly hard edges.
- Nutrition estimates are for one egg and should be considered approximate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 186mg | 62% |
| Sodium | 62mg | 3% |
| Potassium | 63mg | 1% |
| Vitamin A | 260IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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