Perfect Instant Pot Hard Boiled Eggs Recipe Easy and Foolproof Every Time
This recipe provides a foolproof, fast, and hands-off method to make perfectly cooked hard boiled eggs using an Instant Pot. The eggs come out with creamy yolks and tender whites every time, ideal for meal prep or quick snacks.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15-20 minutes
- Yield: 6 to 12 servings 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
Scale
- 6 to 12 large eggs (fresh but slightly older eggs peel easier)
- 1 cup (240 ml) water
Instructions
- Pour 1 cup (240 ml) of water into the inner pot of the Instant Pot. Place the steamer rack or trivet inside.
- Carefully place 6 to 12 large eggs on the rack in a single layer without stacking.
- Lock the lid in place and set the steam release valve to ‘Sealing’.
- Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 5 minutes on high pressure. (For softer yolks, cook 4 minutes; for very firm yolks, cook 6 minutes.)
- Allow the pressure to release naturally for 5 minutes after cooking.
- Carefully switch the valve to ‘Venting’ to release any remaining pressure and wait until the float valve drops before opening the lid.
- Transfer the eggs immediately to a large bowl filled with ice water and chill for at least 5 minutes.
- Crack the shells gently all over and peel under running water if needed.
Notes
Do not skip the ice bath after cooking to ensure easy peeling and perfect texture. Use slightly older eggs for easier peeling. Avoid overcrowding eggs to ensure even cooking. For cracked eggs, pierce a small hole in the rounded end before cooking.
Nutrition
- Serving Size: 1 large egg
- Calories: 70
- Sugar: 1
- Sodium: 70
- Fat: 5
- Saturated Fat: 1.5
- Carbohydrates: 1
- Protein: 6
Keywords: Instant Pot, hard boiled eggs, easy eggs, meal prep, pressure cooker eggs, foolproof eggs, quick breakfast