Description
The hands-down easiest method I know for how to hard boil eggs! These Instant Pot Hard Boiled Eggs are quick to prepare, easy to peel, and wonderfully reliable every time.
Ingredients
Scale
- 12 eggs
- 1 cup water
Instructions
- Place the steaming rack in the bottom of a 6-quart Instant Pot*. Pour in the water, then arrange the eggs in an even layer on the rack. Cover and set the valve to “sealing.”
- Set to cook on “Manual” high pressure for 5 minutes. Once the timer goes off, wait another 3 minutes (the timer should begin counting back up as the pressure naturally releases). Then carefully set the valve to “venting” to quick-release the remaining pressure. (I recommend placing a towel over the vent when you first turn the valve to cover the steam.
- Once all of the pressure has vented, remove the lid and carefully transfer the eggs to an ice bath (a bowl filled with water and lots of ice) for 5 minutes to cool the eggs down.
- Peel and enjoy immediately. Or refrigerate the peeled eggs in a sealed container for up to 1 week.
Notes
*Cooking time is for the traditional 6-quart Instant Pot. Cooking time may vary for different sizes or brands of pressure cookers.
*Recipe updated September 2019 to include an extra 5 minutes of natural release. Some of you had reported that your eggs needed longer to cook, and I find the extra 5 minutes of natural release works well.
