Instant Pot Hard Boiled Eggs

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…..

Why make hard boiled eggs in an Instant Pot?

Seriously, it couldn’t be any easier to make these Instant Pot Hard Boiled Eggs…even though they are not actually boiled, they’re steamed. lol

How to make Instant Pot Hard Boiled Eggs:

Place a 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 on Manual 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

These Instant Pot Hard Boiled Eggs cook perfectly every time, and they are super easy to peel for snacks and appetizers whenever you need them!

3.56 from 59 votes

Print

Course: Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 12 eggs

Calories: 71kcal

Author: Lisa Johnson

Ingredients

• 12 large eggs
• 1 cup water
• ice

Instructions

• 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 on Manual 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.

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.

Nutrition

Calories: 71kcal | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 72mg | Potassium: 69mg | Vitamin A: 5.4% | Calcium: 2.8% | Iron: 4.9%

This recipe will be partying at these link parties!