I cracked open a batch of Instant Pot hard boiled eggs and the shells slid off in perfect sheets, making me question everything I thought I knew about boiling eggs.
I am obsessed with how perfectly smooth the whites of my Instant Pot hard boiled eggs turn out, and how the shells practically slide off without drama. I love the clean, bright yolks that look like sunshine on a plate and the confident snap when you slice through one.
But the real thrill is cracking open a batch of large eggs and knowing every single one will be exactly what I want. Serious weekday lunch saver.
Serious snack-level luxury. I bring a bowl of ice and cold water to the table just to make them feel finished and ready now.
Ingredients
- Large eggs: protein-packed, creamy yolks when done.
Basically breakfast heroes, they’re reliable.
- Water (6 quart): creates steam for even cooking.
Plus it’s the simple unsung hero.
- Water (8 quart): gives a bit more steam for bigger pots.
Basically more room to breathe.
- Metal trivet: keeps eggs off the bottom, prevents cracking.
Plus you’ll lift them easily.
- Ice bath: stops cooking instantly and firms whites.
Basically makes peeling so much easier.
Ingredient Quantities
- Large eggs, 6 to 12 (room temperature or straight from fridge)
- Water: 1 cup for a 6 quart Instant Pot
- Water: 1 1/4 cups for an 8 quart Instant Pot
- Metal trivet or steam rack with handles (to keep eggs off the bottom)
- Ice and cold water for an ice bath to stop cooking
How to Make this
1. Put the metal trivet or steam rack in the Instant Pot and add the water: use 1 cup for a 6 quart pot or 1 1/4 cups for an 8 quart.
2. Arrange 6 to 12 large eggs on the trivet in a single layer, they can be room temp or straight from the fridge, both work fine.
3. Close the lid and set the steam release valve to SEALING.
4. Set to High Pressure for the cook time: for a 6 quart use 5 minutes, for an 8 quart use 6 minutes.
5. When the cook time ends let the pot sit alone for 5 minutes natural pressure release, then carefully do a quick release to drop the remaining pressure.
6. Immediately transfer eggs to an ice bath made of ice and cold water; leave them there at least 5 minutes to stop cooking and make peeling easier.
7. To peel: tap each egg gently, roll it on the counter to crack the shell, start peeling from the wider end where there is usually an air pocket; peeling under running water helps shells come off clean.
8. If any shells stick, pop the egg back in the ice bath for a minute, that often loosens things up.
9. Use eggs right away or store unpeeled in the fridge for up to one week; peeled eggs keep fine in an airtight container with a little cold water or damp paper towel.
10. Quick tips: older eggs usually peel easier, but Instant Pot makes even fresh eggs pretty easy; don’t skip the ice bath or you’ll get overcooked yolks and green rings.
Equipment Needed
1. Instant Pot or other electric pressure cooker (6 or 8 quart)
2. Metal trivet or steam rack with handles to keep eggs off the bottom
3. Measuring cup for the water (1 cup for 6 qt, 1 1/4 cups for 8 qt)
4. Large bowl for an ice bath (filled with ice and cold water)
5. Slotted spoon or tongs to lift eggs into and out of the pot
6. Small bowl or container to hold shells while peeling, or a clean countertop spot
7. Airtight storage container for unpeeled or peeled eggs
8. Kitchen timer or use the Instant Pot timer, and a sink with running water to help peeling if shells stick
FAQ
Perfect Instant Pot Hard Boiled Eggs Recipe Substitutions and Variations
Perfect Instant Pot Hard Boiled Eggs
I promise these come out perfect every time, with shells that peel easy and yolks that are creamy not chalky. Quick note: times depend on egg size and whether they’re straight from the fridge or room temp, but this method works great either way.
Substitutions:
- Eggs: if you dont have large eggs use medium or extra large. For medium subtract about 1 minute from the pressure time, for extra large add about 1 minute.
- Water (1 cup for 6 qt, 1 1/4 cups for 8 qt): you can use low sodium chicken or vegetable broth to add a subtle savory note, or use filtered water if your tap is heavily chlorinated.
- Metal trivet or steam rack: substitute a silicone steamer basket, a wire cooling rack, or a simple foil sling made by folding a long strip of foil so eggs sit above the bottom.
- Ice and cold water for an ice bath: if you dont have ice just run very cold tap water over the eggs for several minutes, or chill them in the fridge for 10-15 minutes to stop cooking.
Pro Tips
1) Crack one egg into a cup before cooking if you’re worried about a bad one. If it’s off, you saved the rest from getting ruined. Trust me, it happens more than you’d think.
2) Want super easy peeling? After the ice bath, keep eggs in the fridge for at least an hour before peeling. They firm up and the membrane separates better. Peeled eggs also last longer if you store them in a little cold water or wrapped in a damp paper towel.
3) If you like a creamier yolk, cut the pressure cook time by 30 seconds and add 2 extra minutes to the natural release. It’s a small change but can make the yolk less chalky. Play around a bit, every pot is slightly different.
4) Label your eggs after cooking if you do different batches. People forget when they cooked them, and it’s easy to end up eating older ones first. A piece of tape on the container with a date saves a lot of guesswork.
Perfect Instant Pot Hard Boiled Eggs Recipe
I cracked open a batch of Instant Pot hard boiled eggs and the shells slid off in perfect sheets, making me question everything I thought I knew about boiling eggs.
1
servings
72
kcal
Equipment: 1. Instant Pot or other electric pressure cooker (6 or 8 quart)
2. Metal trivet or steam rack with handles to keep eggs off the bottom
3. Measuring cup for the water (1 cup for 6 qt, 1 1/4 cups for 8 qt)
4. Large bowl for an ice bath (filled with ice and cold water)
5. Slotted spoon or tongs to lift eggs into and out of the pot
6. Small bowl or container to hold shells while peeling, or a clean countertop spot
7. Airtight storage container for unpeeled or peeled eggs
8. Kitchen timer or use the Instant Pot timer, and a sink with running water to help peeling if shells stick
Ingredients
Large eggs, 6 to 12 (room temperature or straight from fridge)
Water: 1 cup for a 6 quart Instant Pot
Water: 1 1/4 cups for an 8 quart Instant Pot
Metal trivet or steam rack with handles (to keep eggs off the bottom)
Ice and cold water for an ice bath to stop cooking
Directions
- Put the metal trivet or steam rack in the Instant Pot and add the water: use 1 cup for a 6 quart pot or 1 1/4 cups for an 8 quart.
- Arrange 6 to 12 large eggs on the trivet in a single layer, they can be room temp or straight from the fridge, both work fine.
- Close the lid and set the steam release valve to SEALING.
- Set to High Pressure for the cook time: for a 6 quart use 5 minutes, for an 8 quart use 6 minutes.
- When the cook time ends let the pot sit alone for 5 minutes natural pressure release, then carefully do a quick release to drop the remaining pressure.
- Immediately transfer eggs to an ice bath made of ice and cold water; leave them there at least 5 minutes to stop cooking and make peeling easier.
- To peel: tap each egg gently, roll it on the counter to crack the shell, start peeling from the wider end where there is usually an air pocket; peeling under running water helps shells come off clean.
- If any shells stick, pop the egg back in the ice bath for a minute, that often loosens things up.
- Use eggs right away or store unpeeled in the fridge for up to one week; peeled eggs keep fine in an airtight container with a little cold water or damp paper towel.
- Quick tips: older eggs usually peel easier, but Instant Pot makes even fresh eggs pretty easy; don’t skip the ice bath or you’ll get overcooked yolks and green rings.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 50g
- Total number of serves: 1
- Calories: 72kcal
- Fat: 4.8g
- Saturated Fat: 1.6g
- Trans Fat: 0g
- Polyunsaturated: 0.7g
- Monounsaturated: 1.8g
- Cholesterol: 186mg
- Sodium: 71mg
- Potassium: 69mg
- Carbohydrates: 0.6g
- Fiber: 0g
- Sugar: 0.4g
- Protein: 6.3g
- Vitamin A: 270IU
- Vitamin C: 0mg
- Calcium: 28mg
- Iron: 0.9mg
