These Instant Pot hard boiled eggs turn out perfect every time. The best part is they peel easily without the shell sticking to the white. Eat them plain, sprinkle with seasoning, or add them to salads—these eggs are versatile and reliable.
I used to dread peeling hard boiled eggs because the shell would often cling to the white and ruin the smooth surface. Then I switched to making them in my Instant Pot—and what a difference.
Instant Pot eggs come out consistently well-cooked and peel almost effortlessly. There’s minimal chance of overcooking, so you won’t get that unappealing green ring around the yolk. For recipes like classic deviled eggs I always use the pressure cooker to ensure a clean peel and perfectly set yolks.
I prefer a yolk that is fully set but still rich and deep yellow. My go-to timing is 3 minutes at high pressure with a 3-minute natural release. If you like a firmer, dryer yolk, increase the pressure-cook time to 5 minutes.
Ingredients needed
- Eggs – Use as many as you need. The Instant Pot can handle a full rack or two depending on your model.
- Water – Water creates the steam needed for pressure cooking.
- Ice – An ice bath stops the cooking instantly and makes peeling easier.
How to make Instant Pot hard boiled eggs
This method is foolproof and removes the guesswork from cooking hard boiled eggs. It’s fast and consistent, so you can make a large batch without worrying about timing.
- Place the steaming rack or trivet in the bottom of the Instant Pot inner pot.
- Pour in the water (typically 1 cup for a 6-quart Instant Pot).
- Arrange the eggs in a single layer on the rack. Do not stack them. Check for cracked shells—discard cracked eggs to avoid problems under pressure.
- Lock the lid and set the valve to “Sealed.” Cook on high pressure for 3 minutes.
- Allow a natural pressure release for 3 minutes, then carefully move the valve to venting to release any remaining pressure.
- Transfer the eggs to an ice water bath to stop cooking. Let them cool for 5–10 minutes before peeling or storing.
Instant Pot FAQs
An Instant Pot is a brand of electric multi-cooker that functions as a pressure cooker and also often includes settings for slow cooking, sautéing, steaming, and more. It uses high-pressure steam to cook food faster than traditional methods and is designed with safety features that make it easy to use.
“Instant Pot” is a popular brand name for an electric pressure cooker. Many people use the brand name generically to refer to any electric pressure cooker, much like other brand names that have become shorthand for a type of product.
Natural release means the pressure decreases slowly on its own after cooking, allowing food to continue to finish cooking gently. Quick release means you manually open the vent to release the pressure rapidly—steam will escape quickly and forcefully, so keep your hands and face away from the vent.
Make ahead and storage
Hard boiled eggs are excellent for meal prep. Cook a batch at the start of the week and use them in salads, sandwiches, or snacks.
With the shell on, hard boiled eggs stored in a covered container in the refrigerator will keep for up to five days. If peeled, store them in an airtight container and use within three days for best quality.
Recipes to use hard boiled eggs
Classic Deviled Eggs
Pimento Cheese Egg Salad
Classic Macaroni Salad
Blue Cheese Deviled Eggs
Instant Pot Hard Boiled Eggs
Equipment
- Instant Pot or other electric pressure cooker
Ingredients
- 3 cups water, divided
- 12 large eggs
- 2 cups ice
Instructions
- Add the steaming rack to the bottom of the inner pot.
- Pour 1 cup of water into the inner pot.
- Place the eggs in a single layer on the rack. Do not stack. Check for cracks before cooking.
- Secure the lid and set the valve to “Sealed.”
- Cook on high pressure for 3 minutes. The pot will take several minutes to reach pressure before the timer starts.
- Allow a natural release for 3 minutes, then carefully open the vent to release remaining pressure.
- Prepare an ice water bath. Transfer eggs to the ice bath and cool for 5–10 minutes.
- Store unpeeled eggs in the refrigerator for up to 5 days; peeled eggs in an airtight container for up to 3 days.
Nutrition
Nutrition information is an approximation.
Additional Info
