Who loves Deviled Eggs?? I know I do, and so do my kids…but getting perfectly cooked eggs with easy to remove shells is hit or miss. I end up destroying several eggs while trying to pry the shells off! Well those days are over now that I have figured out how to make Instant Pot Hard Boiled Eggs…..
Seriously, it couldn’t be any easier to make these Instant Pot Hard Boiled Eggs…even though they are not actually boiled, lol
Simply place trivet at the bottom of the inner Instant Pot pan. Place eggs on top of trivet, stacking evenly if necessary…..
Add one cup of water to the pan. Close the lid and set Instant Pot for 5 minutes at HIGH pressure…..
Allow pot to release the pressure naturally for 5 minutes, then very carefully quick release any remaining steam.
Scoop eggs out of pot and place in an ice bath for 5 minutes…..
Remove from the ice bath and peel or store in the refrigerator until ready to use…..
Can you believe it, not one single finger nail dented egg white in the bunch!?! The peels just slide right off. 🙂
Notes:
- I used my 6 quart Instant Pot®, and the trivet that comes with it.
- Place a dish towel over the vent when you release the pressure/steam or you may burn yourself! Gently push on the vent and release the pressure in short bursts.
- I cooked 12 eggs, but I “believe” that you can cook more using the same exact times above. I will give it a try and report back with the results. 😉
I mentioned a few weeks ago that I will be starting Whole 30 on January 1st, and I am going to need some quick and easy snacks to help me through the first few days…or weeks. These Instant Pot Hard Boiled Eggs are going to be the perfect addition to meal rotations as well. Cobb Salads, Classic Deviled Eggs {with Whole 30 compliant mayo and mustard}. I’m actually kind of looking forward to it, lol
Now I just need to figure out exactly how to make my Bacon Potato Salad Whole 30 compliant. 😉
Update: If your pressure cooker did not come with a trivet you can purchase this silicone version here. {affiliate link}
Enjoy!!
Instant Pot Hard Boiled Eggs
Print recipe
| Serves | *** |
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Total time | 15 minutes |
| Meal type | Appetizer, Snack |
Ingredients
- 12 Large eggs
- 1 cup water
- ice
Directions
| Place trivet at the bottom of the inner Instant Pot pan. | |
| Place eggs on top of trivet, stacking evenly if necessary. | |
| Add one cup of water to the pan. Close the lid and set Instant Pot for 5 minutes at HIGH pressure. | |
| Allow pot to release the pressure naturally for 5 minutes, then very carefully quick release any remaining steam. | |
| Scoop eggs out of pot and place in an ice bath for 5 minutes. | |
| Remove from the ice bath and peel or store in the refrigerator until ready to use. | |
This recipe will be partying at these link parties!
I tried these this morning and they ROCKED! Thanks for sharing.
That is awesome Angela, I am so happy to hear that!!! Thanks so much for letting me know. 🙂
Are you calling a pressure cooker an “Instant Pot”? Confused. Sounds great but, whats an instant pot?
Hi Lori, Instant Pot is a brand of pressure cooker that is really popular right now. Any pressure cooker will work, but the buttons and some functions will be different. If you click on any of the Instant Pot links in the post it will take you to a page on Amazon where you can read about them. 🙂
I also have an Instant Pot and I love it! I just used your method (I fit a baker’s dozen on my tray…woohoo!) They came out great! I peeled one and I’m having a small egg salad sandwich now..yum! The rest will go in my fridge for me to enjoy later! Thanks for sharing..this is foolproof and easier than the stovetop method of bringing to a boil and letting it sit covered….this is just so easy!
Thank you Tania, I am so glad to hear that you like them!!
Again… Made a baker’s dozen. I had to come back and make sure I had the foolproof way. 🙂 My vegetarian friends can’t believe how easy I make my hard boiled eggs. That just need to get an Instantpot.
This was my first experiment using my insta pot and the eggs did turn out great. I however, did use brown organic farm raised eggs and the shell was still a little rough to peel. I believe next time I’ll cook them for about 6-7 minutes instead. Nonetheless, thank you for such a wonderful beginners recipe.
I was wondering about that myself when I made mine, so I went with the white shells just in case. I guess I should try brown eggs a few times and add my findings to the recipe. Thanks so much for the heads up. 🙂
My six 6t Instant Pot has an EGG setting. Has anyone tried that? Instruction booklet is no help on the Egg button/setting.
Mine does not have an Egg setting, so I can’t try it…but now I’m jealous and want an Egg button. 😉 I would give it a go Jenny and see what happens.
OK I’m very new at this but how do I set it to high pressure? I have the instant pot burn can’t seem to find a way to adjust the pressure. 😐 Help??
Hi Adrienne, Press the “Manual” button, then look to see if the “High Pressure” light comes on. If not, press the “Pressure” button to toggle between the two and you should be good to go. 🙂
What if I don’t have a trivet with mine?
Well Geri that is a bummer! A metal or silicone steamer basket would work if you have one of those that fits inside?? Otherwise you might want to purchase one, they are really hand to have for other recipes as well. 🙂
Have you found anything out about cooking more than one layer and using “colored” (brown, green, etc) eggs? I need to do a heap and want to know if I should do batches or can do them all in one go. And I have multicolored eggs from our favorite local and diverse flock. 🙂
Apparently you can cook as many eggs in the Instant Pot that you can fit inside! Same 1 cup of water and same cooking time, BUT I have not personally tried it so I’m just going by what others are sharing on Facebook. The color of the eggs does not matter, or so I’m told. 😉 Good luck Sara!
I cooked 18 eggs yesterday following the directions as you posted and they are perfect! No green ring inside, peeled easily and yolk perfectly done.
That’s awesome Elaine!! Thank you so much for letting us know. 🙂
Hey Lisa! I just purchased my IP and I “think” I followed you instructions so I was surprised when many of the dozen cracked and one even hard boiled itself about two and a half inches long in a tube shape. The whites appear beige but I opened ole oblong and it was how it should be on the inside. Of note, the shells had some camel colored areas on the inside. Where do you think I went wrong? Should the eggs have been room temp before I gave it a whirl? I have canned thousands of quarts/pints with a gauge pressure cooker that was 35 years old when I got it in 1989. This new thing is FREAKING ME OUT! Quick release…scary stuff! Thank you in advance for your thoughts.
Sorry Deb, I have absolutely no idea why your eggs did that. I have heard other people talking about it happening, but never a reason why.It does not matter if the eggs are cold or room temperature, it will just take the IP a bit longer to build up steam so the cooking time does not change. I agree, quick release freaks me out too!!
so is it 5 min high pressure and 5 more minutes with pot releasing pressure naturally?
Yes Tina, that is correct.
Lisa,
I love my ip. When cooking hard boiled egg using 5,5,5 method my eggs are not cooked all the way. Yokes
Are not cooked all the way. Help!
Each IP seems to have a mind of it’s own. Some people swear by 5-5-5, other’s say 6-5- no ice bath. I’m afraid it will be trial and error to figure out, Pamela. I would suggest cooking one or two eggs for an additional minute and see if it works for you, or leave them longer while the pressure is releasing until you figure out how your pot cooks them. 🙂
Hi!
Would you suggest peeling before storing in the refrigerator? How long will they keep that way? I made a large batch, my family and I ate several right away, perfect! I stored the rest in the refrigerator, still in the shells. Then the next day I peeled and all the eggs had a green ring around the yolk.
I store mine in the shell for about a week. Raw are good for a long time, so I figured cooked should be as well. 😉 As for the green ring, that seems to be hit or miss with several people and I am not sure how to avoid it.
I experimented with changing the cook time to 3 minutes on high pressure. Still got a prominent green ring the next day.
Then I tried 5 minutes on low pressure, quick release, cold water bath. Delicious texture. Fully cooked, didn’t taste as dry as previous methods I’ve used. The next day, there was only a slight tinge of the green ring around the yolk.
I used organic free range brown eggs & cooked a dozen.
Where should the steam release handle be positioned while cooking? Sealing or Venting?
Yeah… I’m new to this, too.
Hi Penny, it should be in the Sealing position while cooking or it cannot build steam. Venting is to make all of the steam go away so you can open the lid. 🙂