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–+ servings
Two hard boiled eggs sliced in half arranged like a flower.
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5 from 11 votes

Instant Pot Hard Boiled Eggs

These Instant Pot Hard Boiled Eggs come out perfectly cooked in the center and after a cold water bath, peel easier than any hard-boiled eggs you’ve ever made!
Prep Time1 minute
Cook Time5 minutes
Natural Release5 minutes
Total Time16 minutes
Course: Back to School, Breakfast, Brunch, Snack
Cuisine: American, Southern
Keyword: 5-5-5 eggs, instant pot eggs, instant pot hard boiled eggs, pressure cooker hard boiled eggs
Cooking Method: Instant Pot
Servings: 6
Calories: 126kcal
Author: Kari

Equipment

Ingredients

  • 12 eggs
  • 1 cup cold water

Instructions

  • Pour 1 cup of cool water in the inner pot of Instant Pot for a 3 or 6 quart instant pot (or 1.5 cups cool water for an 8-quart Instant pot.)
  • Place an egg rack, steamer basket, or even the trivet that came with the Instant Pot into the water and carefully set as many eggs as desired on the rack.
  • Close the lid on the Instant Pot and set the vent to sealing then set it to Pressure Cook on High Pressure for 5 minutes.
  • While the eggs are cooking, prepare an ice bath by filling an appropriately sized bowl with cool water and ice. (Big bowl if you have a lot of eggs, smaller if you do just a few.)
  • When the cooking time has elapsed, let the pressure naturally release for 5 minutes. (That means just leave it alone for 5 minutes - the timer should count up to L 0:05.)
  • Then do a quick release by flipping the vent open and let the rest of the pressure release.
  • When pressure has been released and the pin drops, carefully remove eggs from the Instant Pot and place them in the ice water bath.
  • Let the eggs sit in the water bath for 5 minutes.
  • Remove the eggs from the water bath and pat dry, then use immediately or refridgerate them.
  • They can be stored in the fridge for up to 7 days unpeeled or peel and use within 3 or 4 days.

Notes

📋 Tips
  • Use the right amount of water. 1 cup of water works for a 3 or 6 quart Instant Pot. However, if you are using an 8 quart, you will need 1.5 - 2 cups of water.
  • Try not to stack too many eggs. It doesn’t matter how many eggs you use at one time - the eggs will still cook in the same amount of time. But, you want to be careful not to stack too many eggs on top of each other because this can cause cracking. (I have not yet had any issues with stacking one layer on top of another on a trivet or using a steamer basket to space out the eggs.) You can also use an egg specific rack to ensure there is no cracking.
  • Check your altitude. There are various places in the U.S. with high altitudes, so if you live at a higher altitude, your eggs may not cook properly with the 5-5-5 method. From my research, I have found that increasing the initial cooking time but keeping the 5 minutes of Natural Release and 5 minute ice bath works really well:
    • 0 - 1,000 feet: 5 minutes (This is how I have successfully made eggs in Tennessee, North Carolina, South Carolina, and in Louisiana)
    • 1,000 - 3,000 feet: 8 minutes
    • 3,000 - 5,000 feet: 9 minutes
    • 5,000 - 7,000 feet: 10 minutes

Nutrition

Serving: 2eggs | Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 125mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 475IU | Calcium: 49mg | Iron: 2mg