Instant Pot Hard Boiled Eggs
Make perfectly cooked hard boiled eggs in your Instant Pot! Ready in no time, these eggs are fabulous and so easy to make!
Servings: 4 servings
Lay the eggs into the Instant Pot insert. Make sure the eggs are in one layer.
Add water to the Instant Pot - the water should come halfway up the side of the eggs.
Seal the lid and set your Instant Pot on manual/high pressure and set the timer for 5 minutes. It will take it about 5minutes to pressurize and then it will start the 5-minute cooking countdown
Let the pot naturally release for 5 minutes before manually releasing and removing the eggs.
Fill a bowl big enough to hold the eggs, with water and some ice.
Immediately place the eggs from the instant pot into the cold water. Leave for 10 minutes. Enjoy!
Chef Jenn's Tips
- There's always an argument over which eggs peel better - fresh or older. I'm not going to go there. All I can say is that I don't age eggs just so peeling them is easier.
- Don't stack the eggs in the Instant Pot. You want to keep them in one layer.
- The cooked eggs are hot! Use tongs or a slotted spoon to take them out.
- If you're using small or medium-sized eggs, reduce the cooking and natural release time by 1 mintue.
Serving: 2eggs | Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 125mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 475IU | Calcium: 49mg | Iron: 2mg