Instant Pot Hard Boiled Eggs are the absolute best way to make the most perfect hard boiled eggs!
Ever since I got my Instant Pot a couple of years ago, making hard-boiled eggs are what I use it for more often than anything else. If you haven’t tried making your hard boiled eggs in the Instant Pot yet, it’s time to give it a shot. You will get the most perfect hard boiled eggs ever by making Instant Pot hard boiled eggs!
There are Amazon affiliate links included in this post. This method comes from The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore. The book contains 75 recipes for light meals to make in your electric pressure cooker. I was happy to add this book to my cookbook collection since I own an Instant Pot, and we light to eat a little bit lighter from time to time. There are several kid-friendly recipes included in the book.
Here are a few recipes in the book that I’d like to make for RecipeBoy Brooks when he comes home from college. These are all recipes that are pretty family-friendly: Maple-Cinnamon Cereal Bowls, Peanut Butter Crunch Granola Bars, Cinnamon Applesauce, Savory Mashed Sweet Potatoes, Broccoli Cheese Soup, Creamy Tomato Soup, Taco Salad with Zesty Lime Vinaigrette, Cheeseburger Salad with Special Sauce, Hidden Cauliflower Mac n Cheese, Easy Taco Casserole, Sneaky Sloppy Joes and One-Pot Chocolate Cake with Chocolate Frosting.
How to make Instant Pot Hard Boiled Eggs:
Put the insert in your Instant Pot, and add one cup of water to the pot.
Add your eggs to the pot. I’ve filled it up with a single layer of eggs before, but if you just want to do a few then that’s okay too.
Secure the lid and move the steam release valve to “SEALING.” Select “MANUAL/PRESSURE COOK” to cook on high pressure for 5 minutes for completely hard-boiled eggs (4 minutes for runny yolks).
While the eggs are cooking, get out a bowl and fill it with water and ice cubes to make an ice bath.
Once the cooking cycle has ended– let the pressure naturally release for 5 minutes, then move the steam release valve to “VENTING” and release the remaining pressure. Then transfer the eggs to the ice water bath.
Let the eggs sit in the ice water bath for 5 minutes, and then peel them. The shells will slip right off. I was so amazed the first time I made instant pot hard boiled eggs because the shells never, ever stick to the eggs. They slide right off!
And there are your perfect hard boiled eggs! Instructions in the recipe below share how to make fully hard-boiled eggs, medium-cooked eggs and runny-yolk eggs. Everyone has their preference, so all of your bases are covered here. Grab an Instant Pot and try making hard-boiled eggs in it. You’ll never make them any other way ever again!
Here are a few recipes you can make with eggs:
Instant Pot Hard Boiled Eggs
- 6 large eggs
- 1 cup water
- Pour 1 cup of water into the Instant Pot insert and place the handled trivet on the bottom. Place the eggs in a single layer on top of the trivet. Secure the lid and move the steam release valve to "SEALING. Select "MANUAL/PRESSURE COOK" to cook on high pressure for 5 minutes for completely hard-boiled eggs (4 minutes for runny yolks).
- While the eggs are cooking, fill a large bowl with ice and water to create an ice water bath for the eggs.
- FOR FULLY HARD-BOILED EGGS: Once the cooking cycle has ended-- let the pressure naturally release for 5 minutes, then move the steam release valve to "VENTING" and release the remaining pressure. Then transfer the eggs to an ice water bath.
- FOR RUNNY YOLK EGGS: After the cooking cycle ends you will immediately move the release valve to "VENTING" to quickly release the pressure. When the floating valve drops, remove the lid and transfer the eggs to the ice water bath.
- For either method, let the eggs cool in the ice water bath for 5 minutes, then peel and serve, or store them in an airtight container in the fridge for 1 week. The eggs will be easiest to peel when they are being removed from the water bath. The shells should slip off easily after a quick crack.
- For MEDIUM COOKED EGGS (between runny and hard-cooked), cook on high pressure for 3 minutes, then let the pressure naturally release for 3 minutes before venting and opening the lid. Transfer the eggs to the ice water bath to stop the cooking process and let cool for 5 minutes.