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Close up of a hard-boiled egg cut in half.
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Perfect Instant Pot Hard Boiled Eggs

This method for Instant Pot Hard Boiled Eggs is the best way to get perfect hard boiled eggs in a matter of minutes! You will love how easy the egg shell comes off. I share lots of tips so that you can make perfect hard boiled eggs in your instant pot at home. 
Course Instant Pot, Pressure Cooker
Cuisine American
Keyword best way to make hard boiled eggs, easy peel hard boiled eggs, instant pot hard boiled eggs
Prep Time 1 minute
Cook Time 5 minutes
Natural Pressure Release Time 5 minutes
Total Time 11 minutes
Servings 12
Calories 72kcal
Author Jessica - Together as Family

Ingredients

  • 12 large eggs
  • 1 cup cold water
  • ice bath (ice + water in a bowl)

Instructions

  • Pour 1 cup of cold water into the insert of the Instant Pot. Place the wire steam rack inside.
    * I just use the wire steam rack that came with the IP. You can also buy one if needed.
  • Gently lay 12 large eggs on the wire rack.
    Horizontal process photos of this recipe
  • Cover with the lid and set the valve to the 'sealed' position. Manually set the cook time to 5 minutes on HIGH pressure.
  • Once the cook time is over, allow the pressure to naturally release for 5 minutes.
    * The IP will count up to 5 minutes once the cook time is done for the natural pressure release.
  • Move the valve to the 'venting' position to release the remaining pressure.
  • Remove the lid and use silicone tongs to gently place the eggs inside the ice bath for 5 minutes.
    * To make an ice bath, fill a mixing bowl halfway with ice and then cover the ice in cold water.
    Horizontal process photos of this recipe
  • Remove the eggs from the ice bath and immediately peel them (the egg shell should come off really easy).
    Horizontal process photos of this recipe
  • Peeled hard boiled eggs can be stored in the fridge for up to 3 days. 
    Unpeeled hard boiled eggs can be stored in the fridge for up to 7 days.
    Horizontal process photos of this recipe

Notes

If Using an 8QT Instant Pot : Use 1.5 cups of cold water. Cook time & directions is the same. 
If Wanting More Than 12 Eggs : After using this method dozens of times, I have found that 12 large eggs is the perfect amount. If you want more than 12, I highly suggest making another batch instead of cramming more eggs in. If making another batch you need to change out the cold water. You always want to start with cold & fresh water in the insert of the IP. 
Egg Shell Peeling Tip : The egg shell comes off so easy if you peel them immediately from the ice bath (after the 5 minutes of course). Be sure and rinse the peeled egg under some running water to remove any small pieces of egg shell. Sometimes it also helps to peel the egg while under a small stream of running water from the sink. 
Recipe Tips -
  • Immediately Peel Eggs After The Ice Bath : If you peel the eggs right out of the ice bath (after the 5 minutes) they are so easy to peel! Like the shell literally comes right off in one piece. 
  • Wash Off The Eggs After Peeling : After peeling the eggs, be sure and run it under some cold water to ensure that all the small egg shell pieces are off of it. 
  • Ice Bath : This step is so important and ensures that the eggs stop cooking and that the shell comes off so easily. Making an ice bath is very simple. Fill a mixing bowl with ice (about halfway) and then fill it up with cold water. 
  • Don't Overcrowd The Eggs : I have tried this exact method to cook more than 12 eggs at once, and some of the eggs ended up cracking. After testing, and making these eggs dozens of times, I have found that 12 large eggs is the perfect amount for perfect results. I don't recommend trying to cook more than 12 at a time. Make another batch if you need more than 12. Be sure and change the water out if making another batch. 
 

Nutrition

Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 72mg | Potassium: 69mg | Sugar: 0.2g | Vitamin A: 270IU | Calcium: 29mg | Iron: 1mg