Instant Pot Hard Boiled Eggs
Instant Pot hard boiled eggs peel like a dream and come out perfectly cooked every single time. The gentle steam loosens the membrane from the shell, ending the frustration of torn, pockmarked eggs. Make a big batch for meal prep, snacks, or quick protein.
Vegetarian
Gluten-Free
Keto
Low-Carb
High-Protein
Instant Pot
Breakfast
Snack
Budget
5-Ingredient
Egg
- ⏱ 20 min
- 📊 easy
- 🍽 Family
Ingredients
- 6 to 12 eggs
- 1 cup water
- for the bath ice
Instructions
- Pour 1 cup of water into the Instant Pot and set the trivet inside.
- Arrange the eggs in a single layer on the trivet.
- Seal the lid and pressure cook on high for 5 minutes.
- Let the pressure release naturally for 5 minutes, then quick-release the rest.
- Transfer the eggs immediately to an ice bath for 5 minutes.
- Peel under cool running water and serve or store in the fridge.
💡 Chef's tip
Drop the eggs straight into an ice bath after cooking; the rapid cooling contracts the egg from the shell and stops the yolks from going green.
The popular 5-5-5 method, which is 5 minutes pressure, 5 minutes natural release, and a 5-minute ice bath, gives reliably set yolks and shells that slip right off.
Nutrition (per serving)
- Calories: 78 kcal
- Protein: 6 g
- Carbs: 1 g
- Fat: 5 g
