Instant Pot Hard Boiled Eggs Recipe
Instant Pot Hard Boiled Eggs is, hands down, the best way to make perfectly boiled eggs every single time. They’re easy to prepare, easy to peel, and reliable for all of your favorite egg dishes.
Servings: 6 eggs
Calories: 63kcal
Ingredients
- 6 large eggs
- water
Instructions
- Add 1 cup of water to the inner pot of your Instant Pot (pressure cooker) and insert an egg or steam rack. Carefully place the desired number of eggs on the rack. Securely fasten the lid. Do not stack the eggs one on top of the other eggs.
- Set to MANUAL mode HIGH pressure and set the timer for 5 minutes.
- After the 5 minutes have passed, allow the pressure to release naturally for 5 minutes before doing a quick release.
- Carefully remove the eggs and immediately transfer to an ice water bath to give them a shock and stop cooking.
- Once cool, remove the eggs from the ice bath, gently crack the shell, and peel.
Notes
- Boiled eggs can last in an airtight container in the fridge for up to 5 days (peeled) or 7 days (unpeeled).
- For best results, use large or extra-large eggs.
- I cooked my eggs in a 6-quart instant pot
- Reduce the high-pressure cooking time from five minutes to three minutes for soft-boiled eggs.
Nutrition
Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2025 The Forked Spoon
