Instant Pot Hard Boiled Eggs
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Hard boiled eggs seem simple enough, but they can actually be surprisingly tricky (you know… shells that refuse to peel, chalky yolks, weird texture, etc.) Using an Instant Pot removes all of the guesswork and gives you perfect hard-boiled eggs every time.
The Instant Pot creates a gentle, consistent pressure that helps the eggs cook evenly and peel effortlessly. The easy 5-5-5 method is a foolproof formula for Instant Pot Hard Boiled Eggs that is popular for good reason.
Five minutes of pressure cooking, five minutes of natural release, and five minutes in an ice bath. That’s it! The result? Perfectly cooked hard-boiled eggs with shells that slide right off. And if you prefer jammy yolks or softer centers, you can easily adjust the timing to get exactly the texture you love.
This has been my personal go-to method for years, so I want to share all my top tips and tricks for perfect Instant Pot Hard Boiled Eggs!
Looking for recipes to use your perfect hard-boiled eggs in? Check out my Chicken Cobb Salad, High-Protein Egg Salad Sandwich, and Healthy Potato Salad for a few of my faves!
Table Talk with Tawnie
One of my absolute favorite ways to make “hard boiled” eggs is in the Instant Pot! I’ve been doing this for many years and this 5-5-5 method is truly magical. The hardest part is grabbing your Instant Pot from wherever you store it (or if you keep yours on your counter then there is no hard part at all!) 😂 Let me know in the comments below what you think of this method, and if you don’t have an Instant Pot, no worries! Check out my perfected methods on how to make hard boiled eggs on the stove top!
Other Hard-Boiled Eggs Methods
Looking for your fave way to cook hard-boiled eggs? Check out my other tried-and-true methods for making perfect hard-boiled eggs:
- Perfect Stove Top Hard-Boiled Eggs
- Coming soon! Air Fryer Hard Boiled Eggs
- Eggs: I use large eggs for hard-boiled eggs. If you’re using smaller eggs, you may want to reduce the cook time by about 1 minute, and for extra large or jumbo eggs, add about 1 minute for fully set yolks. I found that slightly older eggs (about a week old) tend to peel a bit easier than very fresh eggs. No need to let your eggs sit out a room temperature before adding to the instant pot, cold is fine!
- Water: You’ll only need 1 cup of water to create the steam needed for pressure cooking your Instant Pot Hard-Boiled Eggs. The water doesn’t actually touch the eggs, it sits below the trivet and turns to steam as the Instant Pot builds pressure. This steam is what gently cooks the eggs and helps the shells peel more easily afterward. Regular tap water works perfectly here, and the amount should stay the same regardless of how many eggs you’re cooking. (So easy!)
- Ice: Fill a bowl with plenty of ice and cold water, then let the eggs sit in the ice bath for at least 5 minutes before peeling or storing. The ice bath stops the eggs from cooking once they come out of the Instant Pot, which helps prevent overcooked yolks and that gray-green ring that can form around them. The cold shock also helps the egg whites pull slightly away from the shell, making the eggs much easier to peel.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Add water, trivet, and eggs
Pour 1 cup of water into the Instant Pot insert (any size Instant Pot works). Place the trivet inside, then gently arrange the eggs on top in a single layer if possible. Stacking is fine if needed. The eggs should sit above the water, not submerged, and there’s no need to bring them to room temperature, cold eggs work perfectly here.
Pressure Cook (5 minutes)
Lock the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes. The Instant Pot will take about 5–8 minutes to come to pressure before the cook time begins.
Natural Release (5 minutes)
When the cook time ends, allow the pressure to naturally release for 5 minutes. After 5 minutes, carefully turn the valve to Venting to release any remaining pressure. I like to use a kitchen towel when venting just in case a little hot steam spurts out.
Ice Bath (5 minutes)
Immediately transfer the eggs to an ice bath (a bowl filled with ice and cold water). Let them sit for at least 5 minutes (longer is fine). This stops the cooking process and helps the shells peel more easily.
Peel & store
Tap and gently roll the egg to crack the shell, then peel under a thin stream of running water if needed. Enjoy right away, or store unpeeled eggs in the refrigerator for up to 5 days.
Expert Tips
- Use slightly older eggs: In my rounds of testing, I found that eggs that are 5–10 days old tend to peel more easily than very fresh eggs.
- Avoid overcooking: Overcooked eggs can develop a gray ring around the yolk and a rubbery texture. Proper timing and quick chilling prevent this.
- Adjust timing for your preferred doneness: For classic, fully set hard-boiled eggs, follow the 5-5-5 method (as outlined in the recipe card below). If you prefer slightly jammy eggs where the whites are fully set but the yolks are custardy with set edges and a creamy center, reduce the pressure cook time to 4 minutes (4-5-5 method). If soft-boiled eggs with liquid/runny yolks are your fave, pressure cook for 3 minutes (3-5-5 method).
- Use the trivet: Always place eggs on the Instant Pot trivet or a steamer basket so they sit above the water. This ensures the eggs cook gently with steam instead of boiling directly in water.
- Chill longer for easier peeling: While the eggs can technically be peeled after 5 minutes in the ice bath, letting them chill for 10–15 minutes often makes peeling even easier.
- Peel from the wide end: Crack the shell at the base of the egg where the air pocket is located. This helps the shell release more cleanly.
- Peel under running water: A thin stream of cool water helps separate the shell from the membrane, making peeling smoother and less frustrating.
Storage
- Store with shell on for longest freshness: Hard-boiled eggs keep best in their shells. Store them in an airtight container in the refrigerator for up to 7 days.
- If peeled, store properly: Peeled eggs should be stored in an airtight container with a damp paper towel to prevent them from drying out. Use within about 3 days.
- 2-hour mark: After cooking, make sure to refrigerate your hard-boiled eggs within two hours. You also shouldn’t leave refrigerated cooked eggs out at room temperature for more than two hours.
- Keep away from strong odors: Eggs can easily absorb smells from other foods. Store them sealed and away from other strongly scented ingredients like onions.
- Label with the date: If you batch cook eggs for the week, jot the date on the container so you know when they were made.
- No freezing: While I love freezing leftovers or intentionally meal-prepping meals to go in the freezer, hard-boiled eggs are NOT a good candidate for the freezer. The whites become rubbery and watery after thawing. You’re better off making them when you need them, or just a few days before.
How-To Guides & Tutorials
Master essential kitchen skills with these helpful how-to guides featuring step-by-step posts for everyday cooking basics like boiling eggs, cutting onions, caramelizing onions, and more. Perfect for beginner cooks or anyone looking to build confidence in the kitchen.
FAQs
Do the eggs need to get to room temperature before cooking?
Nope! Eggs can go straight from the refrigerator into the Instant Pot. The pressure cooking process heats them evenly regardless of starting temperature.
How many eggs can I cook in the Instant Pot at once?
You can cook as few as 1 egg or up to a dozen (or more) depending on the size of your Instant Pot. The cooking time stays the same as long as the eggs sit on a trivet above the water.
Why is there a green ring around my hard-boiled egg yolk?
A gray-green ring forms when eggs are overcooked or not cooled quickly enough. Using the proper cook time and transferring eggs immediately to an ice bath prevents this.
Why do Instant Pot Hard-Boiled Eggs peel so easily?
The pressure cooking environment causes the egg white to contract slightly away from the shell membrane, making the shell release much more easily compared to traditional boiling.
Do I need to pierce eggs before cooking them in an Instant Pot?
No. There is no need to pierce the eggs before cooking. The pressure cooking environment cooks the eggs gently, and piercing them can actually cause egg whites to leak out during cooking.
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Instant Pot Hard Boiled Eggs
Ingredients
- 6-12 large eggs
- 1 cup water
- ice + cold water (for ice bath)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add water + trivet: Pour 1 cup of water into the Instant Pot insert (any size instant pot will work). Place the trivet inside. Eggs should be above the water, not submerged.1 cup water
- Add eggs: Gently place eggs on the trivet in a single layer if possible. Stacking is fine if needed. No need to bring eggs to room temp! Cold eggs are totally fine here.6-12 large eggs
- Pressure cook (5 minutes): Lock the lid and set valve to Sealing. Cook on: High Pressure for 5 minutes. The pot will take ~5–8 minutes to come to pressure before cooking starts.
- Natural release (5 minutes): When the cook time ends, let the pressure naturally release for 5 minutes. After 5 minutes, carefully turn the valve to Venting to release remaining pressure. I like to do this with a kitchen towel just in case any hot steam spurts out at you.
- Ice bath (5 minutes): Immediately and carefully transfer eggs to an ice bath (lots of ice + cold water). Let sit for 5 full minutes (or longer if you have the time). Start Timer This stops cooking and helps the shell pull away from the egg. Cold eggs = best for peeling.ice + cold water
- Peel or store: Tap at the bottom of the egg and peel under a thin stream of running water (or honestly over a paper towel is fine, the shell is magically going to come off!) and enjoy right away (or store unpeeled eggs in the fridge for up to 5 days). Once the shell is removed, they can be refrigerated for up to 1 day.
Equipment
Notes
- Instant Pot Soft-Boiled Eggs (Runny Center): 3-5-5 Method
- Pressure Cook for 3 minutes, Natural Release for 5 minutes, Ice Bath for 5 minutes
- Soft boiled you’ll get: Whites that are fully set & yolks that are liquid/runny
- Instant Pot Jammy Eggs (Custardy Center): 4-5-5 Method
- Pressure Cook for 4 minutes, Natural Release for 5 minutes, Ice Bath for 5 minutes
- Jammy eggs you’ll get: Whites that are fully set and yolks that are custardy, set edges with a creamy center
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
