These Instant Pot hard boiled eggs turn out perfect every time. The best part is they peel easily without the shell sticking to the white. Enjoy them plain, sprinkle with seasoning, or add to a salad—these eggs are versatile and reliable.
I used to dread peeling hard boiled eggs because the shells would cling to the whites and ruin the appearance. Then I tried making them in my Instant Pot and everything changed.
The results were flawless: the eggs peeled easily with no sticking and no overcooking. The yolks stayed a deep yellow without the green ring that comes from overcooking.
If I’m making Classic Deviled Eggs, I always cook the eggs in the pressure cooker. The Instant Pot removes the guesswork and eliminates the risk of overcooking.
I prefer eggs with a slightly moist but fully set yolk, so I use 3 minutes of high-pressure cooking followed by a 3-minute natural release. For a firmer yolk, increase the pressure cook time to 5 minutes.
Ingredients needed
- Eggs – Use as many as you need; a 6-quart Instant Pot can typically hold a dozen in a single layer.
- Water – Needed to generate steam for pressure cooking.
- Ice – Ice and cold water stop the cooking process and make peeling easier.
How to make Instant Pot hard boiled eggs
This method is simple and dependable—perfect for meal prep or a quick snack. Follow these steps for consistent results:
- Place the steaming rack or trivet in the bottom of the Instant Pot inner pot.
- Pour in 1 cup (or the amount recommended for your model) of water.
- Arrange the eggs in a single layer on the rack; they may sit snugly but should not be stacked. Check for cracked eggs and discard any with cracks.
- Close and lock the lid, set the valve to “sealed,” and cook on high pressure for 3 minutes.
- After cooking, allow a natural pressure release for 3 minutes, then carefully open the valve to release any remaining pressure.
- Transfer the eggs immediately to an ice water bath to stop cooking. Keep them in the cold bath for 5–10 minutes, adding ice as needed.
- Peel and use in your favorite recipes, or store as directed below.
Instant Pot FAQs
An Instant Pot is a popular brand of electric multi-cooker that functions as a pressure cooker, slow cooker, rice cooker, steamer, and more. It uses pressurized steam to cook food faster than traditional methods and is designed to be safe and user-friendly.
Instant Pot is a brand name for an electric pressure cooker. People often use “Instant Pot” to refer to electric multi-cookers in general, much like using brand names for common items.
Natural release means you let the pressure drop slowly on its own; this allows residual cooking to continue gently. Quick release means you manually turn the vent to release pressure immediately—be careful, as hot steam will escape rapidly.
Make ahead and storage
Hard boiled eggs are great for meal prep. Cook a batch at the start of the week to use in salads, sandwiches, and snacks.
With the shell on, hard boiled eggs will keep up to five days in the refrigerator in a covered container. Peeled eggs should be stored in an airtight container and used within three days.
Recipes to use hard boiled eggs
Classic Deviled Eggs
Pimento Cheese Egg Salad
Classic Macaroni Salad
Blue Cheese Deviled Eggs
Instant Pot Hard Boiled Eggs
Equipment
- Instant Pot (or other electric pressure cooker)
Ingredients
- 3 cups water, divided
- 12 large eggs
- 2 cups ice
Instructions
- Add the steaming rack to the bottom of a 6-quart Instant Pot inner pot.
- Pour 1 cup of water into the inner pot.
- Set the eggs in a single layer on the rack. Do not stack the eggs. Discard any cracked eggs.
- Place and lock the lid, ensuring the vent is set to “sealed.”
- Press the manual or pressure cook button, set to high pressure for 3 minutes, then start. It will take about 5 minutes for the pot to come to pressure before the cook time begins.
- After cooking, allow a natural release for 3 minutes.
- Carefully open the vent to release remaining pressure—stand back to avoid hot steam.
- When the lid unlocks, open it and transfer the eggs to an ice water bath.
- Cool the eggs in ice water for 5–10 minutes, adding ice as needed.
- Store peeled eggs in an airtight container in the refrigerator up to 3 days; unpeeled eggs up to 5 days.
Nutrition
Serving: 1 egg • Calories: 72 kcal • Carbohydrates: 0.4 g • Protein: 6 g • Fat: 5 g • Cholesterol: 186 mg
Additional Info
Course: Breakfast • Cuisine: American
