Healthy, versatile, and satisfying, hard-boiled eggs are a convenient protein to keep on hand. These Instant Pot hard boiled eggs are quick to make, reliably cooked, and tend to peel much easier than stovetop-boiled eggs.
Eggs are an excellent source of protein and can be used in countless ways: as a grab-and-go snack, chopped into sandwiches, tossed into salads, or added to grain bowls. I always keep a batch in the fridge for quick breakfasts, snacks, or meal prep. They’re perfect for deviled eggs, egg salad, or a simple breakfast with bacon and toast.
If you want a dependable, hands-off method to prepare soft, medium, or hard boiled eggs, the Instant Pot is a great choice. It’s fast, consistent, and makes peeling easier for many people.
Why Use an Instant Pot?
The Instant Pot simplifies the process and gives consistent results. Key benefits:
- Quick and easy. No need to watch a pot reach a boil — just add water, set the eggs on the trivet, and start the cooker.
- Consistent cooking. Pressure and timing produce uniform results so you get the doneness you want reliably.
- Easy peeling. Many home cooks find pressure-cooked eggs easier to peel, especially when followed by an ice bath.
What You’ll Need
Gather these basic supplies before you start:
- 1 to 1 ½ cups water (plus extra for the ice bath)
- 8 to 12 large eggs
- A 6-quart (or larger) Instant Pot with a metal trivet
- One large mixing bowl
- Ice for an ice bath
How to Make Hard Boiled Eggs in the Instant Pot
This method is straightforward. Have a large bowl of ice water ready to cool the eggs immediately after cooking.
- Add water and arrange eggs. Pour 1 cup water into a 6-quart Instant Pot (1 ½ cups for 8-quart or larger). Place the metal trivet inside and arrange the eggs on the trivet. You can cook 8–12 eggs depending on size and rack space.
- Cook. Close the lid and seal the valve. Use the Manual setting at HIGH pressure and set the timer for 3 to 7 minutes based on desired doneness (see timing guideline below).
- Quick release and chill. While the eggs cook, prepare a large bowl of ice water. When cooking finishes, immediately perform a quick pressure release. Remove the eggs with tongs and place them directly into the ice bath. Cool for about 4 minutes.
- Serve or store. Peel and serve right away, or store peeled eggs in an airtight container in the fridge for up to 4 days. Unpeeled cooked eggs keep up to one week refrigerated.
Cooking Times
Adjust the cook time to control yolk doneness:
- 3 minutes — soft boiled: Whites set, yolks runny.
- 5 minutes — medium boiled: Whites firm, yolks mostly set with a creamy center.
- 7 minutes — hard boiled: Whites and yolks fully firm.
Recipe Tips
A few tips to get the best results:
- Egg size matters. This method is based on large eggs. Smaller or jumbo eggs may need slight time adjustments.
- Use an egg rack if you often cook many eggs. An egg rack helps keep eggs secure and reduces breakage.
- Cracked eggs are still usable. If an egg cracks during pressure release, it’s safe to eat but should be used within a few days because the shell no longer protects it fully.
Easy Peeling Method
Older eggs (stored a week or two) peel more easily because the air pocket inside enlarges with time. Even so, pressure cooking followed by an immediate ice bath helps loosen the membrane and makes peeling simple, even for fresher eggs.
Ways to Use Hard Boiled Eggs
Hard boiled eggs are versatile: add them to Cobb or green salads, grain bowls, potato salad, tuna sandwiches, or simply enjoy them with a sprinkle of salt and pepper for breakfast or a snack.
Proper Storage
Peeled cooked eggs: store in an airtight container in the refrigerator for 4–5 days. Cooked eggs kept in the shell will remain fresh for up to one week when refrigerated.
More Instant Pot Recipes to Try
- Instant Pot Beef Stroganoff
- Instant Pot Apple Butter
- Quick and Easy Instant Pot Corn Chowder
- Instant Pot Honey Garlic Chicken and Rice
Instant Pot Hard Boiled Eggs
Ingredients
- 1 cup water (use 1 ½ cups for 8-quart or larger Instant Pot)
- 8 to 12 large eggs
Instructions
- Add 1 cup water to a 6-quart Instant Pot (1 ½ cups for 8-quart or larger).
- Place the metal trivet inside and arrange the eggs on it. You can cook up to 8–12 eggs depending on space.
- Close the lid and seal the valve.
- Press the Manual (or Pressure Cook) button, set pressure to HIGH, and set the timer:
• 3 minutes for soft boiled
• 5 minutes for medium boiled
• 7 minutes for hard boiled - Prepare a large bowl with a couple of cups of ice and cold water.
- When cooking finishes, perform a quick pressure release.
- Remove the lid and transfer eggs with tongs directly into the ice bath. Cool for several minutes.
- Peel and serve, or store peeled eggs in an airtight container in the fridge for up to 4 days.
Notes
- Soft boiled = set whites, runny yolks.
- Medium boiled = firm whites, creamy yolks.
- Hard boiled = firm whites and yolks.
- If eggs are smaller than “large,” reduce the cooking time slightly; larger eggs may need a bit longer.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and tools used.