The hands-down easiest method I know for how to hard boil eggs! These Instant Pot Hard Boiled Eggs are quick to prepare, easy to peel, and wonderfully reliable every time.
*This recipe has been updated in September 2019. Some of you reported that your Instant Pots needed a bit longer to cook the eggs, so the recipe now includes an extra 3 minutes of natural release before using the quick release.*
When it comes to making hard boiled eggs, I’m now Team Instant Pot all the way. ♡
Quite simply, the Instant Pot just takes 100% of the guesswork out of making the perfect hard-boiled eggs. No need to babysit the stove, or deal with a huge pot of boiling water, or cross your fingers that the eggs are boiling for the correct amount of time. Nope — once you have placed the eggs and water into the Instant Pot, it will handle the rest of the cooking for you. And for some magical reason, Instant Pot hard boiled eggs are also surprisingly easy to peel afterwards too. Bonus!
Of course, if you don’t yet have an Instant Pot in your kitchen, this traditional stovetop hard boiled eggs method still works like a charm. But I switched over to making my hard boiled eggs in the Instant Pot a few years ago. And it’s so ridiculously easy and reliable that I’ve never looked back. Here’s how I make mine!
Instant Pot Hard-Boiled Eggs Recipe | 1-Minute Video
Hard Boiled Egg Ingredients:
The ingredient list here couldn’t be easier. To make this Instant Pot hard boiled eggs recipe, you simply need:
- Eggs: Between 2-12 large eggs.
- Water: One cup, if you’re using a 6-quart Instant Pot.
How To Hard Boil Eggs:
How to make hard boiled eggs in the Instant Pot? Super simple.
- Prep: Place the steaming rack on the bottom of your IP. Pour in a cup of water, arrange the eggs in an even layer (you don’t want them overlapping in order to ensure even cooking), then cover and seal the lid.
- Cook: 5* minutes on (“Manual”) high pressure. Wait for 3 more minutes (natural release). Then release the valve (quick release).
- Ice bath: Transfer the eggs immediately and carefully to an ice bath and let them cool off for another 5 minutes.
- Peel and enjoy: Then peel and enjoy!
*I’ve only tested the cooking time for a 6-quart Instant Pot. It may vary with different sizes/brands of pressure cookers.
Perfect Hard Boiled Eggs FAQ:
How long do hard boiled eggs last? Up to a week in the fridge, if they are unpeeled. Or up to 4 days if they are peeled.
How long to hard boil eggs vs. soft boil eggs? In the Instant Pot, cook the eggs for 5 minutes to hard boil or 3 minutes to soft boil, followed by 3 minutes of natural release, followed by a quick release.
How to peel hard boiled eggs? Just give the egg a gentle tap or roll on the counter to break the shell. Then loosen and peel off the shell with your fingers.
Do older eggs work better? I’ve found this to be the case with the stovetop method, but the Instant Pot seems to be more forgiving. I often use just-purchased eggs for this method and they always turn out great!
What size of Instant Pot do you use? I have only tested this method on the 6-quart Instant Pot that I own. Cooking times/amounts may vary with a different size or brand of pressure cooker. (<– And cooking time will definitely vary with a stovetop pressure cooker.)
More Egg Recipes/Tutorials:
- How To Make Poached Eggs
- How To Make Fried Eggs — 4 Ways!
- How To Make Hard-Boiled Eggs (Stovetop)
- How To Make Soft-Boiled Eggs (Stovetop)
- The BEST Deviled Eggs!
- Eggs Benedict
Instant Pot Hard Boiled Eggs
Ingredients
- 12 eggs
- 1 cup water
Instructions
- Place the steaming rack in the bottom of a 6-quart Instant Pot*. Pour in the water, then arrange the eggs in an even layer on the rack. Cover and set the valve to "sealing."
- Set to cook on "Manual" high pressure for 5 minutes. Once the timer goes off, wait another 3 minutes (the timer should begin counting back up as the pressure naturally releases). Then carefully set the valve to "venting" to quick-release the remaining pressure. (I recommend placing a towel over the vent when you first turn the valve to cover the steam.
- Once all of the pressure has vented, remove the lid and carefully transfer the eggs to an ice bath (a bowl filled with water and lots of ice) for 5 minutes to cool the eggs down.
- Peel and enjoy immediately. Or refrigerate the peeled eggs in a sealed container for up to 1 week.
Notes
Did you make this?Let me know how it turned out in the comments below!This post contains Amazon affiliate links.
Found eggs to be runny at 5 min. Other recipes suggest 1- 1.5 cups water for 7 – 10 min.
Eggs not cooked through, still liquid, ruined a half dozen eggs with this recipe. Use a different recipe that does not quick release right away for better results.
Perfect…and SO easy to peel!!! Wow. Never going back to the old stovetop way now.
I found that they needed more cook time. They were runny after I took them out of the ice bath. Next time I will do a natural pressure release for 5 minutes before putting them in an ice bath. I used an egg rack with one egg per slot.
I’m blown away with how easy the eggs peeled!!!
Mine doesnt have steam rack will sitying on bottom hurt them
These eggs were so perfect my 4 year old was peeling them with ease.
This did not work. The eggs were not cooked in the middle. Did this twice. Had to throw them out. Tried it at 5 mins and 6 mins.
The same thing happened to me. I don’t know how this is working for anyone :/ other recipes I’ve found have you put it on high pressure for 5 minutes, let it do a 5 minute natural release, THEN quick release. That worked perfectly for me.
Thank you for hard boiled egg recipe. I’m an old dog(80) learning new tricks with great trepidation. It took me 4 months to open the box and more time to bite the bullet. I’m a big fan of beans from scratch and the IP is miraculous. Minutes instead of hours. The eggs are a quick lazy protein for days that my get up and go has got up and went. Still looking forward to more IP recipes that tickle my fancy. Thanks again. BJ Geraghty
I cooked 8 eggs for 5 minutes on high pressure, ice bathed them, but when i took them out to peel they were still semi-liquid and the shell pulled chunks of egg with it. I put them back in, set to cook for 3 more minutes, and then ice bathed them again. This time i was able to get most of the shell off with no damage to the white of the egg, but when i was almost finished peeling the egg it split in half in my hand and there was still liquid around the yolk. Has anyone else had issues with this?
I had same problem. Blamed it on using EL eggs. Will add a minute next time