Using your pressure cooker to make Instant Pot Hard Boiled Eggs results in the perfect hard boiled eggs every time that are also easy to peel! The 5 5 5 method is foolproof and gives you consistently cooked eggs with bright yellow yolks.
What is the 5 5 5 method for cooking instant pot boiled eggs?
The 5 5 5 method is an easy formula to make Instant Pot hard boiled eggs. You’ll get consistent results every time!
- 5 minute pressure cook time
- 5 minute natural release before quick releasing the pressure
- 5 minute ice bath
How to hard boil eggs in the Instant Pot
Prep and Add Water – Add cold water to the pressure cooker liner. Add the trivet or egg holder and just place the eggs on top so they aren’t touching the water. It’s okay to pile the eggs on top of each other depending how many Instant Pot eggs you are making.
Seal and Cook – Close the lid on your Instant Pot, make sure to flip the valve on top to sealing, and then cook on Manual High Pressure for 5 Minutes.
Release Pressure – Allow the Instant Pot to Naturally Release the pressure (just let it sit) for 5 minutes before Quick Releasing (by moving the valve on top from sealing to venting) any remaining pressure.
Ice Bath – Add the cooked eggs to the bowl of ice water (use tongs as the eggs will be hot!) and let sit in the ice bath for 5 minutes. Then peel and enjoy or store for later!
- During the 5 minute Natural Release, I suggest setting a timer so you don’t forget and Natural Release for longer. Going longer than the 5 minutes can result in overcooked eggs.
- Get the ice bath prepared during the Natural Release so that it’s ready to go as soon as the pressure is released. Moving the Instant Pot hard boiled eggs immediately to the ice bath helps stop the cooking.
- Use tongs to remove the cooked eggs from the pressure cooker – they’re going to be HOT.
- If you prefer your hard boiled eggs slightly less cooked with a softer white and creamier yolk, just lower the pressure cook time to 4 minutes instead of
- Occasionally, an egg will crack during the cooking process and the white will push slightly out of the shell. It is still perfectly fine to eat, but it won’t be as ‘pretty’. If you’re prepping for dying Easter eggs, I recommend cooking a couple extra eggs to be safe.
How long does it take to boil eggs in a pressure cooker?
It takes about 20 minutes, start to finish, to make Instant Pot boiled eggs in your pressure cooker. 5 minutes for it to come to pressure, 5 minutes for the eggs to cook, 5 minutes to release the pressure, and a final 5 minutes in the ice bath to cool.
How do you hard boil eggs so they peel easily?
Instant Pot hard boiled eggs peel easily for a couple of reasons. Cooking them in the pressure cooker pushes steam between the shell and egg which contributes to easy peeling. And the temperature change from moving the hot eggs to the ice bath also helps them peel easily. The “shocking” process causes the egg to contract slightly which helps separate the shell.
After the eggs have had their time in the ice bath to cool, just crack and roll on the kitchen counter to easily peel. The shells will smoothly slip right off!
The hard boiled eggs can be stored peeled or unpeeled.
Peeled eggs can be stored in an airtight container in the fridge for 3 days. Unpeeled eggs can be stored in the fridge for up to 7 days.
How to Use Hard Boiled Eggs
Hard cooked eggs are delicious just on their own. Peel, slice in half, and sprinkle with a little salt and pepper. They are also great to have on hand for use in a variety of recipes.
- Jalapeno Popper Deviled Eggs
- Deviled Eggs Benedict
- Tuna Macaroni Salad
- Avocado Egg Salad
- Lightened Up Egg Salad
- 7 Layer Salad
Instant Pot Hard Boiled Eggs
- 1-12 eggs
- 1-1 ½ cups water (1 cup for 6 qt Instant Pot OR 1.5 cups water for an 8 qt Instant Pot)
- Optional: salt and pepper
- Place 1 cup of COLD water in the Instant Pot for a 6 quart instant pot OR 1 ½ cups COLD water for an 8-quart Instant pot.
- Place the eggs in the Instant Pot on the rack or an egg holder.
- Place the lid on the Instant Pot and turn the valve to “sealing” position. Cook for 5 minutes on manual high pressure.
- When the timer has ended, allow the pressure to naturally release for 5 minutes and then quickly release the rest.
- Meanwhile, prepare an ice bath by filling a bowl with ice and a little bit of water.
- Place the eggs in the ice bath for 5 minutes, until completely cooled.
- Peel if desired, and store in the refrigerator.