This Instant Pot Hard Boiled Eggs recipe will change the way you cook eggs forever.
Every year, my husband makes deviled eggs for at least one holiday meal. He likes making them, but he despises how mangled the eggs get when he peels them. I totally justified my Instant Pot purchase after he peeled some eggs that were cooked under pressure. Seriously, you will be amazed at how easily these eggs peel. Also, this is so much easier than cooking them on the stove top. I typically have a batch in the fridge for a quick breakfast add-on or snack.
These are perfect for deviled eggs, potato salad, or snacking right out of the fridge. If you’re making lots of eggs that will ultimately be chopped, say for a potato salad, consider making a “loaf”. Check out this recipe. You may wonder how you survived without this technique before.
I’ve made hard boiled eggs in my Instant Pot countless times, and they’ve come out perfect every single time. You can make a whole dozen, more or less. If you use the steamer basket, you can literally fill it up with eggs. If you’re using the trivet, you may only want to cook 6-8. They’re best if eaten within just a few days, so if you’re cooking them to snack, only cook what you’ll eat in less than a week.
Instant Pot Hard Boiled EggsPrint This
- 6 or so eggs (or however many you want to cook)
- 1-2 cups water
- If using a trivet, place it in your Instant Pot. Add water, then put the eggs on the trivet. If using the steamer basket, place the eggs in the basket, then in the Instant Pot, then add water.
- Lock the lid into place and seal the steam release handle
- Cook on high pressure, manual, 5 minutes.
- Natural pressure release 5 minutes.
- Quick release.
- Remove the eggs and run them under cold water or dunk them in an ice bath to stop the cooking process.
- Peel and serve or stored refrigerated for up to a week.
For soft boiled eggs, reduce cooking time to 3 minutes and immediately quick release.