5.0 from 3 votes
Instant Pot Hard Boiled Eggs (Easy-Peel)
This method for Instant Pot Boiled Eggs makes peeling eggs a breeze. You'll get perfectly cooked yolks, and no gray rings!
Additional Time
20 mins
Total Time
20 mins
Servings: 12
Calories: 63 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 12 large eggs
- 1 cup water
Instructions
- Gather your instant pot, your eggs, and a steamer rack.
- Place the rack in the instant pot and add the eggs, and 1 cup of water
- Attach the lid and set the button to seal.
- Set the pot to cook at high pressure for 4 minutes.
- When the time ends, allow the instant pot to sit for 4 minutes, then do a quick release.
- Remove the eggs from the pot and place in an iced water bath for 4 minutes.
- Peel eggs.
Cup of Yum
Notes
- The pressure cooker will take about 5-10 minutes to come to pressure
- How to store boiled eggs
- Unpeeled eggs can be kept in the refrigerator for up to a week.
- Peeled eggs can be kept about 3 days. Place a damp paper towel in with peeled hard boiled eggs to keep them moist.
Nutrition Information
Calories
63kcal
(3%)
Carbohydrates
1g
(0%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
164mg
(55%)
Sodium
62mg
(3%)
Potassium
61mg
(2%)
Sugar
1g
(2%)
Vitamin A
238IU
(5%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 63
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 62mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.