Instant Pot Perfect Hard Boiled Eggs
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Now your eggs will come out absolutely perfect every time in the pressure cooker! All you need is 3-7 min! That’s it!
How do you like your eggs? A soft boil, a medium boil, or a hard boil?
I prefer a soft boil. I love a runny yolk.
But, no matter what you prefer, I have you guys completely covered to make the absolute perfect hard boiled eggs right in your pressure cooker! All you need is your metal trivet (the one that came with the IP), 1 cup water, and 6-12 eggs.
From there, you can set your timer anywhere from 3-7 minutes (depending on your preference). That’s it! No babysitting. No fuss. No waiting for the water to come to a boil. No nothing.
And you know what? They’re even easier to peel than traditional hard boiled eggs.
After this, you’ll never want to make hard boiled eggs on the stovetop ever again.
Instant Pot Perfect Hard Boiled Eggs
Ingredients
- 1 cup water
- 6-12 large eggs
Instructions
- Add water to a 6-qt Instant Pot®. Place metal trivet into the pot. Gently add eggs on top of the trivet.
- Select manual setting; adjust pressure to high, and set time for 3-7 minutes.* When finished cooking, quick-release pressure according to manufacturer’s directions.
- Cool eggs in a bowl of ice water for 1 minute. Drain well and peel.
Notes
Did you make this recipe?
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Brilliant!
I’m so excited to find your site … never would I have thought cooking hard boiled eggs, PERFECTLY, could ever be so simple!
I’m anxious to try more of your recipes!
Thank you!!!
Cyndi
I did 7 minutes on high and with quick release and they came out under cooked, runny at best. Ugh. This was even a remake of a batch I followed on a different site for 12 minutes on low that were quite underdone as well. I’ve done them previously on high, and they peeled perfectly, but don’t remember the time used.
Were they cold or room temperature eggs? That can make a difference!
For those trying to estimate variables in location and temp and pot size– I used the smaller IP, 3.5 qt and filled the pan with hot water just equal to the trivet height. Eggs were room temp, and I live in Denver, so elevation is about 5,280 ft. They came out with perfect yellow creamy yolks (no green!), not too hard on the whites but firm, at 5 min on high pressure, I did a quick release and cold water bath for maybe 5 min. Shells peeled like a dream, all twelve eggs took maybe 3 minutes to peel and came off in halves basically after I rolled them on the inside of the sink. I think just maybe 30 seconds more or a slower release and that would be perfect for me, but these were damn delicious!
Can I use 3 quart instant pot to make hard eggs
For those trying to estimate variables in location and temp and pot size– I used the smaller IP, 3.5 qt and filled the pan with hot water just equal to the trivet height. Eggs were room temp, and I live in Denver, so elevation is about 5,280 ft. They came out with perfect yellow creamy yolks (no green!), not too hard on the whites but firm, at 5 min on high pressure, I did a quick release and cold water bath for maybe 5 min. Shells peeled like a dream, all twelve eggs took maybe 3 minutes to peel and came off in halves basically after I rolled them on the inside of the sink. I think just maybe 30 seconds more or a slower release and that would be perfect for me, but these were damn delicious!
Yes, I did mine with hot water up to the trivet height, room temp, for 5 min with 12 eggs in there. They were perfect, creamy but solid yolks. Quick release and a cold water bath for 5 minutes or so. Peeled while still a little warm and the shells just slipped off.
So I did this and the eggs seemed to be cooked well and to the right cooked-ness, but when I peeled the eggs(which was also super easy) they each had a bit of brown stuff where the air pocket was…. Weird things with food freak me out, so I tossed them. The eggs weren’t expired (according to the date on the carton) so I don’t really know what was going on. Is this normal when pressure cooking eggs?? If so, I just wasted 8 eggs that were probs delicious.
I had the same brown spots. Must be from the steam heat. Probably especially if you are doing hard boiled, which I did. I ate one and feel fine lol.
Sorry buddy, you just wasted good eggs. That is just a little heat spot and don’t affect the eggs at all. Try a tad more water next time and tasting before tossing. If it were bad you would taste it, eggs don’t joke when they are bad. If it bothers you slice the brown spot off and enjoy the rest.
I think instant pots vary on timing, so youh ave to keep trying until you get the results you want. For example, we like soft-boiled eggs with jammy slightly runny yolks. I have a 6 qt. instant pot, and I cook the eggs for exactly 2 minutes on high, release the pressure as soon as they are done, and immediately put them in an ice bath. I make 6 every week (for ramen eggs) and they always turn out perfect.
For hard-boiled eggs, I do the 4-4-4 method (cook 4 minutes, wait 4 minutes before releasing pressure, and ice bath for 4 minutes. Again, this is the perfect timing for my instant pot, they always turn out great!
I have no idea how many dozens of eggs I ruined before trying this. I’ll never boil eggs another way again! Thank you, Chungah!
I am something of a pressure cooker guru.lol So after all the reviews I decided to give this a whirl. I wanted hard-boiled eggs. I cooked 12 large eggs with one cup of water for 7 minutes but allowed 15 minutes natural release. Into the cold bath for 1 minutes and got 12 perfectly hard-boiled eggs. I have pictures but no way to post here. I would recommend those getting runny or softer eggs use natural release. I slated my water as well don’t know what if anything that did but the peeling and taste were great!
Thank you! I have tried so many different recipes with all different kinds of advice. I thought maybe my instant pot was defective except all other recipes work just fine. 7 minutes plus 15 then 1 minute ice bath created perfect hard boiled eggs that were easy to peel!
Made 12 perfect hard boiled eggs in seven minutes. Peeled very easy. Not sure why others are saying the eggs weren’t done in seven minutes.
I am looking forward to stellar success making hard boiled eggs in my instant pot. Quick question, though. Does anyone use freshly laid eggs that have been stored on the counter? I have chickens and I store the unwashed eggs on the counter. I wondered whether or not the starting temp of the egg makes a difference. If I don’t get a response, I guess I’ll find out soon enough!
How did it go? Was wondering the same thing!
We raise our own hens, and have freshly laid eggs. I usually do them for 6 minutes under pressure, and then straight in an ice bath for a few minutes. I might tweak here and there, but generally 6 minutes or so. Sometimes I don’t even ice bath them and put them right in the fridge.
6 eggs for six minutes on the steam setting with the instant release and cold bath for a few minutes. Perfect and pealed so easily.
Maybe for small eggs, not large. 6 minutes and cold bath still renders soft boiled eggs. For large eggs around 10 minutes needed plus a cold bath of around 2 minutes.
I use the large eggs and 6 minutes works for me every time. I absolutely hate runny yolks and soft whites. Are you sure your cooker is set to high pressure and that you are using enough water?
How would you adjust the time for extra large or jumbo eggs? I was thinking an additional minute for each size?
I would say 10 minutes minimum. If you have an ice bath you probably can cut down your times. For large eggs and one-minute cold water bath, the result yielded soft boiled eggs for me.
Easiest way to make hard boiled eggs. I dash the water with salt and after 7 minutes and after a quick cold bath, the shells just melt off.
I’m still an IP newbie and have had a handful of failures so far, but this was NOT one of them. I cooked 6 eggs for 6 minutes with instant release and 1 minute in an ice bath and my eggs are beautifully cooked. I’ve never eaten the yolks, so I can’t really comment on how they tasted, but they came out a nice pale yellow color. Thanks so much this was so much easier than waiting around for boiling water.
Love making hard boiled eggs this way, so fast & super easy to peel and I can do a ton of eggs at once! *in my Ninja foodi 5 minutes is a super hard boil so I do 4 minutes.
OMG these eggs leapt out of their shells with a couple of taps on a bowl edge. Maybe 20 mins from eggs in fridge to cooked shelled eggs in a bowl. WOW! Thanks,
Damn, damn delicious!! Perfect! No dark rings, peeled like a charm! Try this! Yummy!
I just found out how forgiving this recipe is.
We like the seven minute… instant release method, but I got busy and didn’t hear the beeps after seven minutes. I discovered it had been on a natural release for 10 minutes already. I released the last bit of pressure and off they went into the ice bath. Believe it or not the eggs were still perfectly done and soft. Not rubbery at all.
I don’t know what I did wrong! I did 6 eggs for 7 minutes on high pressure, quick release valve and then into the ice bath. I was hoping for the average looking yolk. Instead, the center of the yolks were orange with a gel-like texture. What should I do different? Everything I’ve done so far in my insta-pot has failed with the exception of the water boiling test!!!
HELP!!!!
Thanks for any ideas!!!
It sounds like you may have undercooked them. I’d give it another try (with one egg), adding another minute, to see if that makes any difference. Were they jumbo eggs? Larger eggs take more time. Don’t give up on your instant-pot! It took me a while to get the hang of it, but now I use it almost every day.
Hey Liz if are you at a higher altitude? My parents have to adjust times on their IP because they are above 5000 feet. I’m still working on using mine but it’s gets less intimidating every day and now that it’s hot it’s so much better than the oven! Good luck!
I had the exact same problem Liz. I cooked them for 5 minutes the first time but the egg whites weren’t even firm, so I put them back in for two more minutes. The eggs were still underdone. Now, I’m finishing them on the stove. I was using large white eggs and a high pressure cook setting with one cup of water and a steamer basket. I really wish I knew what went wrong. 🙁
I had that happen to me before I replaced the gasket. That solved my egg problems!
If you really used steamer basket instead of trivet, maybe that is why.
Yup. Minimum 10 minutes for hard boiled eggs. For soft boiled eggs, 6 minutes is fine for large eggs.
Try natural release instead of quick release. I would do 6 high, 6 natural release and 6 minutes in ice water
This may sound silly, but did you wait for your cooker to come to pressure before starting your 7 minutes? I’ve seen some reviews (on a variety of instant pot recipes) where the only explanation I could figure for this being raw or undercooked as stated in reviews was for someone being confused about the timing and to have started timing when they started the cooker rather than using the timer that starts automatically when it’s to pressure.
Silly question but, do you stand the trivet up on its 3 legs or do you lay it down in the water?
Stand it on the legs so the eggs are above the water and will cook in the steam. Easiest and best hardboiled eggs ever! We have chickens and the fresh eggs are such a pain to peel when hardboiled, but not when they’re cooked this way!