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Large eggs resting on the trivet inside an Instant Pot insert before pressure cooking hard boiled eggs.
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Instant Pot Hard Boiled Eggs

Servings 6 eggs
Calories 63kcal
Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

  • 6-12 large eggs
  • 1 cup water
  • ice + cold water for ice bath
US Customary - Metric

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
    Pouring water into the inner pot of an Instant Pot and placing the metal trivet inside to prepare for cooking hard boiled eggs.
  • 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
    Placing large eggs on the trivet inside the Instant Pot insert so they sit above the water before pressure cooking.
  • 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.
    Closing and sealing the lid on an Instant Pot and setting the pressure cook time to make hard boiled eggs.
  • 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.
    Carefully releasing steam from the Instant Pot pressure valve using a kitchen towel after cooking hard boiled eggs.
  • 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
    Using tongs to transfer cooked eggs from the Instant Pot into a bowl filled with ice water for an ice bath.
  • 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.
    Cracking and peeling a hard boiled egg under running water at the sink to easily remove the shell.

Notes

The instructions above will make perfect Instant Pot hard-boiled eggs. If you're wanting more of "soft-boiled" eggs or "jammy" eggs, follow these instructions:
  • 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

Serving: 1egg | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 26mg | Iron: 1mg