Instant Pot Pressure Cooker Hard Boiled Eggs Recipe

Instant Pot Pressure Cooker Hard Boiled Eggs

Instant Pot pressure cooker hard boiled eggs are the ONLY way to cook hard boiled eggs for Easter.

Pressure cooker hard boiled eggs are a big time saver when you need to make big batches of deviled eggs as party appetizers, too.

Not only can you cook big batches of hard boiled eggs in your Instant Pot. But you’ll find that the egg shells slip right off when you cook them in a pressure cooker.

No more tossing out half of your boiled eggs or saving them for egg salad sandwiches when the egg whites stick to the shells.

It’ll make you wonder how you ever made hard boiled eggs without an Instant Pot pressure cooker before!

Sliced hard boiled eggs on a white plate and plaid napkin.

The best way to make pressure cooker hard boiled eggs

1. Place rack in bottom of your Instant Pot pressure cooker.

You can use one a special Instant Pot egg rack, if you have one.

You can also cook eggs with the pressure cooker steamer rack that came with your Instant Pot.

2. Add COLD water. If you use hot water, your eggs may crack when you add them.

3. Layer eggs in a single layer if you’re using the steamer rack. Or place them in the egg rack.

4. Set timer for 5 minutes on the manual, high pressure setting.

5. Cook, then do a manual quick release at 5 minutes.

6. While the eggs are cooking, prepare your ice bath. You do this by placing ice cubes in a large bowl and filling it cold water.

7. When hard boiled eggs are done, IMMEDIATELY add eggs to the ice bath.

Making instant pot hard boiled eggs with brown eggs using a pressure cooker egg rack.

Of course, the Instant Pot boiled eggs will be super hot, so use tongs to place them into the ice bath.

8. Peel the eggs before storing in the refrigerator. (Afterwards, they’re harder to peel.)

The only egg-ception is dyed Easter eggs, which you’ll want to dye and then refrigerate for later.

Just remember that you shouldn’t leave hard boiled eggs out for more than a couple of hours. (Use plastic eggs for the Easter Egg Hunt!)

Placing hot hard boiled eggs in an ice water bath with tongs.

The Instant Pot 5-5-5 method for cooking hard boiled eggs

The best way to make pressure cooker hard boiled eggs is called the Instant Pot Hard Boiled Eggs 5-5-5 Method.

5 minutes to come to pressure

5 minutes cook time

5 minutes quick release

Actually, it should be called the 5-5-5-5 method, because you need to add another step to get the eggs to peel perfectly.

5 minutes in an ice water bath

This step is important so you get easy to peel eggs to use in deviled eggs appetizers like Wasabi Deviled Eggs or Sriracha Roasted Red Pepper Deviled Eggs.

Sliced hard boiled eggs on a white plate and plaid napkin. With white and brown hard boiled eggs in the background.

Other methods for making instant pot hard boiled eggs

Now that I told you about the 5-5-5 method, some people have other ways of doing things, of course.

They believe in the 4-4-4- or 6-6-6 method is best when making their hard boiled eggs in their Instant Pots.

There are many reasons why people want to cook their pressure cooker boiled eggs for more or less time.

Some people like medium hard boiled eggs – these take less time to cook (the 4-4-4 method).

Others prefer well done boiled eggs that take more time in the pressure cooker (the 6-6-6- method).

If you’re at elevation, your eggs may need more cook time (so 6-6-6).

If you use farm fresh eggs with smaller yolks, your eggs may cook more quickly (so 4-4-4).

Finally, your pressure cooker may take more or less time to perfectly cook a hard boil egg depending on how old it is, too. (Is your head spinning yet?)

Whatever method you choose, still cool down the eggs for 5 minutes in the ice bath so you get easy peel eggs!

An instant pot pressure cooker with sliced and whole hard boiled eggs, brown eggs and white eggs on a plaid napkin and white plate.

More tips for making perfect pressure cooker hard boiled eggs

Making instant pot hard boiled eggs in an 8 qt pressure cooker: The recipe below is for a 6 quart pressure cooker. Use 1 1/2 cups of cold water for an 8-quart Instant Pot.

Then, cook at high pressure for 3 minutes and do a quick pressure release.

Since it takes more time for a larger pressure cooker to come up to pressure, the eggs need less time to cook. (They’re in the pot longer.)

Cooking your first batch: When you’re making your first batch of pressure cooker hard boil eggs, start with six eggs for five minutes. If you like your results, then terrific!

If not, you only messed up six eggs and can use them in a Cobb Salad, egg salad sandwiches, or Avocado Deviled Eggs.

Next time, try another minute if your eggs were under cooked or a minute less if they were over cooked.

Instant Pot Pressure Cooker Hard Boiled Eggs

Instant Pot Pressure Cooker Hard Boiled Eggs Recipe

Cooking times may vary depending on your Instant Pot

Ingredients

  • 6 to 12 eggs - depending on size of pressure cooker and if using a Instant Pot egg rack
  • 1 cup cold water (for 6-quart pressure cooker)
  • Ice
  • More cold water

Directions

  1. Pour 1 cup of cold water into your Instant Pot pressure cooker.
  2. Place steam rack into Instant Pot. Layer eggs in a single layer on top of the pressure cooker rack.
  3. Place lid on the pressure cooker and set for 5 minutes on manual, high pressure setting.
  4. While eggs are cooking, prepare ice bath by placing ice cubes in a large bowl and fill it cold water.
  5. Cook the eggs, then do a manual quick release at 5 minutes.
  6. Immediately add hard boiled eggs to ice bath. Eggs should sit in ice bath for 5 minutes.
  7. Remove eggs from water bath and dry with a paper towel. Crack or roll eggs on a paper towel covered counter top to carefully remove the shell.
  8. Store pressure cooker hardboiled eggs in refrigerator for up to a week.
Prep Time: 1 Minute
Cook Time: 5 Minutes
Total Time: 6 Minutes
Servings: Makes 6-12 hard boiled eggs
  • Serving size: 1 hard boiled eggs
  • Calories: 78
  • Calories from Fat: 45
  • Total Fat: 5 g
  • Saturated fat: 1.6 g
  • Unsaturated fat: 2.7 g
  • Sodium: 62 mg
  • Total Carbohydrates: 0.6 g
  • Sugar: 0.6 g
  • Fiber: 0 g
  • Protein: 6 g

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