Perfect Instant Pot Hard-Boiled Eggs Recipe Easy Step-by-Step Guide
This recipe provides a foolproof method to make perfectly cooked hard-boiled eggs using an Instant Pot, delivering creamy yolks and easy-to-peel shells every time.
- Prep Time: 5 minutes
- Cook Time: 5 minutes (plus 5-7 minutes to come to pressure and 5 minutes natural release)
- Total Time: 20-22 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- Large eggs (fresh or older, room temperature preferred)
- 1 cup (240 ml) water
Instructions
- Pour 1 cup (240 ml) of water into the Instant Pot’s inner pot.
- Place the trivet or steamer rack inside to keep the eggs from touching the water directly.
- Carefully place the eggs on the trivet in a single layer. You can cook up to a dozen eggs at once.
- Close the Instant Pot lid and make sure the valve is set to “Sealing.”
- Select the “Manual” or “Pressure Cook” setting and set the timer for 5 minutes on high pressure.
- Allow the pressure to release naturally for 5 minutes after cooking.
- Carefully switch the valve to “Venting” to release any remaining pressure.
- Immediately transfer the eggs to a large bowl filled with ice water and let them sit for at least 5 minutes.
- Gently tap each egg on a hard surface and roll it to crack the shell, then peel. Peel from the wider end for easier removal.
Notes
Let eggs sit at room temperature for 5-10 minutes before cooking to reduce cracking. Do not skip the ice bath to prevent overcooking and make peeling easier. Natural pressure release is crucial for perfect texture. Avoid overcrowding the pot to ensure even 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, pressure cooker eggs, meal prep, protein snack