Instant Pot Hard Boiled Eggs
Master the 5-5-5 method for perfect Instant Pot hard-boiled eggs. This hands-off technique ensures easy-to-peel shells and creamy, golden yolks every time, making it ideal for meal prep and snacks.
Equipment
- Instant Pot
- Trivet or Steam Basket
- large bowl
Ingredients
- 8-12 Large Fresh eggs
- 1 cup Water
- 2 cups Ice
- Cold water
Instructions
Set Up the Pot
- Pour 1 cup of water into the inner pot to create a shallow pool that will turn to steady steam.
- Set in a steam basket, egg rack, or the trivet that came with your Instant Pot so the eggs sit above the water level.
- Nestle the eggs in a single layer on the rack, leaving a little space so steam can circulate evenly around each one.
Pressure Cook
- Lock the lid in place, then turn the steam release valve to the sealing position so pressure can build.
- Select Pressure Cook or Manual on high pressure and set the timer for 5 minutes.
Ice Bath and the Timed Release
- While the eggs cook, fill a large bowl with 2 cups of ice and enough cold water so it sits near the top of the bowl.
- When the Instant Pot beeps, leave the valve alone and set a separate timer for a 5-minute Natural Pressure Release to keep the yolks tender.
- After 5 minutes, carefully switch the valve to venting for a Quick Release of any remaining steam, then lift the eggs out and drop them into the ice bath.
Peel or Store
- Let the eggs chill in the ice bath for 5 minutes until they feel cool in your palm.
- Drain the eggs and either peel right away for the easiest shell removal or store unpeeled in the refrigerator for later.
Notes
High-Altitude Adjustment: If you live at a mile high or more, add 1 to 2 minutes to the pressure cook time to maintain consistent yolk texture as water behaves differently at high elevations.
The Vinegar Trick: Adding 1 teaspoon of white vinegar to the cooking water helps weaken the calcium carbonate in the shells, making the eggs much easier to peel neatly.
Peeling Technique: Tap the large end of the egg first to find the air pocket, then gently roll the egg on the counter to web the shell with cracks. Peel under a thin trickle of cold water for the smoothest results.
Storage Instructions: Unpeeled eggs last up to one week in the refrigerator, while peeled eggs should be kept in an airtight container and consumed within three days.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 78kcalCarbohydrates: 0.6gProtein: 6.3gFat: 5.3gSaturated Fat: 1.6gCholesterol: 186mgSodium: 62mgPotassium: 63mgSugar: 0.6gVitamin A: 270IUCalcium: 25mgIron: 0.6mg
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