Hey y'all! If you're looking for a quick, reliable way to make perfectly cooked eggs every single time, this Instant Pot Hard-Boiled Eggs recipe is about to be your new kitchen hero. Forget about cracked shells and rubbery whites—these eggs turn out tender, creamy, and easy to peel. Whether you're meal prepping, making deviled eggs for a party, or just want a protein-packed snack, this method is foolproof. Let's get cooking!
Why You'll Love This Instant Pot Hard-Boiled Eggs Recipe
- Quick and effortless—no need to babysit boiling water!
- Consistent results with perfectly cooked yolks every time.
- Easy to peel, making prep for snacks and salads a breeze.
- Great for meal prep—make a batch ahead for the week.
- Customizable timing for soft, medium, or hard yolks.
Ingredients for Instant Pot Hard-Boiled Eggs
- 6 large eggs
- 1 cup cold water
- Ice and cold water (for ice bath)
Directions: How to Make Instant Pot Hard-Boiled Eggs
Step 1: Prepare the Instant Pot
- Place a trivet or steamer basket in the bottom of your Instant Pot.
- Add 1 cup of cold water.
Step 2: Add the Eggs
- Gently arrange 6 large eggs on the trivet or in the basket, in a single layer.
Step 3: Pressure Cook
- Lock the Instant Pot lid and set the valve to the sealing position.
- Select Manual or Pressure Cook mode, set to high pressure for 5 minutes.
Step 4: Natural Release, Then Ice Bath
- After cooking, let the pressure release naturally for 5 minutes.
- Carefully switch the valve to venting to release any remaining pressure.
- Immediately transfer the eggs to an ice bath (large bowl of ice and cold water) and let them chill for at least 5 minutes.
Step 5: Peel and Serve
- Gently crack and peel the eggs under cool running water. Enjoy!
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 12 minutes
Notes: Tips for Perfect Instant Pot Hard-Boiled Eggs
- Use eggs that are a few days old for even easier peeling (learn why from Serious Eats).
- If your eggs are extra large or straight from the fridge, add 1-2 more minutes to the cook time.
- Be careful when releasing pressure—always use a kitchen towel or spoon for safety.
Variations: Fun Ways to Make Instant Pot Hard-Boiled Eggs
- Soft-Boiled Eggs: Pressure cook for 3 minutes, quick release, and immediate ice bath.
- Jammy Eggs: Pressure cook for 4 minutes for a custardy center.
- Spiced Eggs: Add a teaspoon of baking soda or a splash of vinegar to the water for easier peeling and a subtle flavor twist.
Required Equipment for Instant Pot Hard-Boiled Eggs
- Instant Pot (6-quart or larger)
- Trivet or steamer basket
- Large bowl for ice bath
- Measuring cup
Storage Instructions for Instant Pot Hard-Boiled Eggs
- Store peeled or unpeeled eggs in an airtight container in the refrigerator.
- They'll stay fresh for up to 1 week (more info here).
- For longer freshness, keep the shells on until ready to eat.
Serving Suggestions & Pairings for Instant Pot Hard-Boiled Eggs
- Slice over avocado toast or salads for a protein boost.
- Serve with a sprinkle of everything bagel seasoning for a savory snack.
- Use in classic deviled eggs or potato salads for parties and picnics.
Pro Tips for Instant Pot Hard-Boiled Eggs
- Start with cold water and eggs for consistent results.
- Don’t skip the ice bath—it stops cooking instantly and makes peeling easier (Bon Appétit shows you how).
- Experiment with timing to find your favorite yolk texture!
FAQ: Instant Pot Hard-Boiled Eggs
- Can I cook more than 6 eggs at once in the Instant Pot?
- Absolutely! Just make sure they're in a single layer and do not exceed the max fill line. Cooking time remains the same.
- Why are my Instant Pot Hard-Boiled Eggs hard to peel?
- Older eggs peel more easily; also, a thorough ice bath helps separate the membrane.
- How do I avoid grey or green yolks?
- Follow the recommended cook and cool times exactly—the ice bath is key to preventing overcooked, discolored yolks.
Ingredients
- 6 large eggs
- 1 cup water
- ½ teaspoon salt
- ½ teaspoon white vinegar
- Ice cubes
- 2 cups cold water (for ice bath)
- Optional: cracked black pepper, to taste
- Optional: fresh herbs, for garnish
Instructions
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1Place the metal trivet or steamer basket in the bottom of the Instant Pot.
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2Pour 1 cup of water into the Instant Pot. Add salt and vinegar to the water.
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3Arrange the eggs in a single layer on the trivet or in the steamer basket.
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4Seal the lid and set the Instant Pot to Manual (High Pressure) for 5 minutes.
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5Once cooking is complete, allow a natural pressure release for 5 minutes, then carefully quick release any remaining pressure.
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6Transfer eggs immediately to an ice bath (ice cubes and cold water) for at least 5 minutes before peeling. Serve with cracked black pepper and fresh herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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