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Perfect Hard Boiled Eggs
5 from 15 votes

Perfect Hard Boiled Eggs

This method produces perfectly cooked hard boiled eggs using an Instant Pot. The eggs cook under high pressure for a precise time, then are cooled immediately in an ice bath. The technique yields eggs with fully cooked yolks and tender whites, with shells that peel off cleanly thanks to the shock cooling.

Prep Time
2 mins
Cook Time
2 mins
Total Time
4 mins
Servings: 12
Calories: 63 kcal
Course: Side Dish, Breakfast, Snacks
Cuisine: Asian, American

Ingredients

  • 12 egg
  • 5 cups water (One cup into the instant pot, 4 cups use for ice bath)
  • 2 cups ice (Use for ice bath)

Instructions

    Cup of Yum
  1. Put one cup of water into the instant pot. Then, put a rack into the pot.
  2. Next, put 12 eggs on the rack. After, cover the lid and close the vent. Push the manual button, adjust time to 2 minutes at high pressure. Then, natural release pressure (usually 8-10 minutes).
  3. In a bowl, put 2 cups of ice and 4 cups of water. When the eggs are done, put them into the ice bath for a couple minutes or until the ice melts.
  4. After that, peel off the egg shells.

Notes

  • Accurate cooking time and natural pressure release are critical for eggs with smooth whites and fully set yolks.
  • Use an ice bath immediately after cooking to halt heat and simplify shell removal.
  • Adjust cooking times if using larger or smaller eggs to achieve preferred firmness.

Nutrition Information

Calories 63kcal (3%) Carbohydrates 1g (0%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 164mg (55%) Sodium 62mg (3%) Potassium 61mg (1%) Sugar 1g (2%) Vitamin A 238IU (5%) Calcium 25mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 63

% Daily Value*

Calories 63kcal 3%
Carbohydrates 1g 0%
Protein 6g 12%
Fat 4g 6%
Saturated Fat 1g 5%
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.