Instant Pot Hard Boiled Eggs
Hard boiled eggs in the pressure cooker are incredibly easy to make and peel. In just a couple of minutes, you can meal prep dozens of eggs for a quick and healthy snack.
Cook Time17 minutes mins
Cooling13 minutes mins
Total Time30 minutes mins
Course: Instant Pot Recipes
Cuisine: American
Keyword: hard boiled eggs, instant pot hard boiled eggs, pressure cooker eggs, pressure cooker hard boiled eggs
Servings: 6
Calories: 143kcal
Author: Lisa Childs
- 1 cup Cold Water
- 12 Eggs cold from the fridge
Pour 1 cup water into the Instant Pot pressure cooker.
Place the eggs in a steamer basket, or on top of the trivet in the Instant Pot to keep them out of the water.
Lock the lid, turn the knob to sealing, and set the Instant Pot to manual high pressure for 2 minutes.
After the 2 minutes is up, allow a 15 minute natural pressure release.
Release the rest of the pressure if the pin hasn't dropped on its own, and open the lid.
Plunge the eggs in an ice bath, or running cool water for at least 10 minutes.
Store the eggs unpeeled in the refrigerator for up to one week.
I have used this method with farm-fresh eggs (from my mother in law's chickens) and they cooked and peeled perfectly.
If after using this time/method you still have gray rings around the yolks, the eggs are overcooked. Next time, cut the pressure release time to 12-13 minutes.
The most important part of cooking Instant Pot hard boiled eggs is to cool them down immediately in an ice bath. If you don't have ice, get your water super cold using ice packs or freeze some water in a shatter-proof bowl the night before. Cooling the eggs is what shocks the membrane away from the shell to make them easy-peel, and it stops the cooking process so they are not overdone.
Serving: 1grams | Calories: 143kcal | Carbohydrates: 1g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 372mg | Sodium: 144mg