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.
*This recipe has been updated in September 2019. Some of you reported that your Instant Pots needed a bit longer to cook the eggs, so the recipe now includes an extra 3 minutes of natural release before using the quick release.*
When it comes to making hard boiled eggs, I’m now Team Instant Pot all the way. ♡
Quite simply, the Instant Pot just takes 100% of the guesswork out of making the perfect hard-boiled eggs. No need to babysit the stove, or deal with a huge pot of boiling water, or cross your fingers that the eggs are boiling for the correct amount of time. Nope — once you have placed the eggs and water into the Instant Pot, it will handle the rest of the cooking for you. And for some magical reason, Instant Pot hard boiled eggs are also surprisingly easy to peel afterwards too. Bonus!
Of course, if you don’t yet have an Instant Pot in your kitchen, this traditional stovetop hard boiled eggs method still works like a charm. But I switched over to making my hard boiled eggs in the Instant Pot a few years ago. And it’s so ridiculously easy and reliable that I’ve never looked back. Here’s how I make mine!
Instant Pot Hard-Boiled Eggs Recipe | 1-Minute Video
Hard Boiled Egg Ingredients:
The ingredient list here couldn’t be easier. To make this Instant Pot hard boiled eggs recipe, you simply need:
- Eggs: Between 2-12 large eggs.
- Water: One cup, if you’re using a 6-quart Instant Pot.
How To Hard Boil Eggs:
How to make hard boiled eggs in the Instant Pot? Super simple.
- Prep: Place the steaming rack on the bottom of your IP. Pour in a cup of water, arrange the eggs in an even layer (you don’t want them overlapping in order to ensure even cooking), then cover and seal the lid.
- Cook: 5* minutes on (“Manual”) high pressure. Wait for 3 more minutes (natural release). Then release the valve (quick release).
- Ice bath: Transfer the eggs immediately and carefully to an ice bath and let them cool off for another 5 minutes.
- Peel and enjoy: Then peel and enjoy!
*I’ve only tested the cooking time for a 6-quart Instant Pot. It may vary with different sizes/brands of pressure cookers.
Perfect Hard Boiled Eggs FAQ:
How long do hard boiled eggs last? Up to a week in the fridge, if they are unpeeled. Or up to 4 days if they are peeled.
How long to hard boil eggs vs. soft boil eggs? In the Instant Pot, cook the eggs for 5 minutes to hard boil or 3 minutes to soft boil, followed by 3 minutes of natural release, followed by a quick release.
How to peel hard boiled eggs? Just give the egg a gentle tap or roll on the counter to break the shell. Then loosen and peel off the shell with your fingers.
Do older eggs work better? I’ve found this to be the case with the stovetop method, but the Instant Pot seems to be more forgiving. I often use just-purchased eggs for this method and they always turn out great!
What size of Instant Pot do you use? I have only tested this method on the 6-quart Instant Pot that I own. Cooking times/amounts may vary with a different size or brand of pressure cooker. (<– And cooking time will definitely vary with a stovetop pressure cooker.)
More Egg Recipes/Tutorials:
- How To Make Poached Eggs
- How To Make Fried Eggs — 4 Ways!
- How To Make Hard-Boiled Eggs (Stovetop)
- How To Make Soft-Boiled Eggs (Stovetop)
- The BEST Deviled Eggs!
- Eggs Benedict
Instant Pot Hard Boiled Eggs
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 eggs
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
- 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.
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This was literally my first time using my Instant Pot ever, and it worked exactly as the recipe stated. I had terrible results from my attempt of cooking hard-boiled eggs in my rice cooker, so I didn’t have high hopes for this one. Couldn’t be happier–will be using this method again.
Followed the new instructions to the letter and the eggs peeled like a dream :) but they had the grey ring around the outside of the yolk. My family won’t mind that and I will still make them into devilled eggs but wondering if anyone else had this problem? thanks Deb
This recipe made a hero out of me. The 5 & 5 was perfect.
Excellent recipe. I made it in my 3 quart Instant Pot with 6 eggs and 1 cup water and followed the directions exactly. Perfect eggs. I won’t ever make eggs any other way again! Thanks for the recipe.
OMG…..Ive been going nuts trying to get the whites done, but leaving the yolks runny for Ramen eggs.
This time on your page above worked perfectly for jumbo eggs…
“How long to hard boil eggs vs. soft boil eggs? In the Instant Pot, cook the eggs for 5 minutes to hard boil or 3 minutes to soft boil, followed by 3 minutes of natural release, followed by a quick release.”
The white was completely cooked but the yolks was absolutely perfect for ramen.
This is great! Especially now, the hottest week of our summer in Southern California, to hard boil eggs without heating up the kitchen. How nice?!!! I made egg salad with half the eggs today and it was super good. Thank you for the recipe and all the information.
Heard about using the IP for hard boiling eggs by using the rice setting. Put in 8 eggs on the wire rack, a cup of water and pushed “rice” setting. Did quick release after 2 minute cool down. Rinsed in tap water. Have never had easier time peeling and a creamy yoke, not green or rubbery. Will only cook hard boiled eggs this way from now on!
Instant pot made life so easy. boiling eggs in instant pot is such a relief. Always come out perfectly.
Like other small farmers we have an abundance of eggs this time of year from our sixty-plus hens. When we cannot sell them, or trade them for home-brewed beer, we have learned how to preserve up to 200 at a time for 9 months or more in lime-water (the powdered stone, not the fruit).
Other than that we will hard boil an instant pot full once a week or so until they’re gone. I peel them and put them in a covered container with garlic salt in the fridge. They are easy snacks and I toss a few to the dogs as a treat almost every day. They love them. Here’s what I’ve foun:
Put the trivet into the bottom of your pot.
Add clean washed eggs up to the top.
Add about a cup of water.
Select pressure cook and “eggs”.
Start the machine and after its warmed up and they’ve cooked for 5 minutes, let them sit there until the pressure release happens by itself.
Remove the top and the pot and put it into the sink with a steady stream of cold running water.
Run the water for 20 min or so, until the water in the pot is cold.
Remove and peel the eggs.
Put in a covered container with garlic salt to taste.
Enjoy!