Instant Pot Hard Boiled Eggs (Easy to Peel!)

peeled hard boiled egg near a bowl of ice on my kitchen counter.

Instant Pot Hard Boiled Eggs (Easy to Peel!)

Course: Breakfast

Cuisine: gluten-free

Keyword: Instant Pot Hard Boiled Eggs

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 78kcal

Author: Megan Gilmore

I can't think of an easier way to cook hard-boiled eggs. All you have to do is pour water into the pot, add as many eggs as you want to cook, press a button, and walk away. You don't have to wait near the stove for water to boil, or even set a timer-- the Instant Pot does that for you! These eggs also peel more easily, so the whole process is a breeze. Be sure to use the various timings I tested below if you want jammy or hard-cooked yolks.

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Ingredients

4 large eggs (or as many as you want to cook)

Instructions

Fill your Instant Pot with 1 cup of water and place the metal trivet inside. (I use the one that came with my machine.) Place the eggs on the trivet, then secure the lid on the pot. Make sure you turn the vent at the top to the "Sealing" position, if needed. Note: This recipe assumes you're starting with eggs cold from the fridge; see the recipe notes if you're not.
Press the Manual or Pressure Cook button, then cook at high pressure for 5 minutes. (Or use just 3 or 4 minutes for a runnier yolk; see notes.)
For hard-cooked egg yolks, let the pressure naturally release for 4 minutes after the cooking process is complete. When the screen on the Instant Pot reads LO:04, move the steam release valve to "venting" to quickly release the remaining pressure. Make sure your hand isn't over the vent so you don't get burned by the steam. For softer egg yolks, perform a quick release: move the steam release valve to the "Venting" position as soon as the cooking cycle is complete.
When the floating valve next to the steam release valve has dropped, it's safe to remove the lid. Use tongs to carefully remove the hot eggs. Place the eggs in a bowl of ice water to stop the cooking process. Let them cool for 5 minutes before peeling and serving. They are easiest to peel when you remove them from the ice bath, so I recommend peeling them immediately.
Transfer the eggs to an airtight container in the fridge and store for 4-5 days.

Video

Notes

Nutrition information is for 1 egg, and is just an estimate, not a guarantee.

Egg Size Note: I tested this recipe with "large" eggs. If yours are medium or jumbo, the cooking time will likely need to be adjusted. I'd reduce it by 1 minute for smaller eggs, and maybe do a longer natural release for the bigger eggs.

Cold Egg Note: I've noticed that eggs cold from the fridge need longer to cook than ones that have sat on the counter for an hour. (I learned this because my groceries sat on the counter for an hour, and then I proceeded to cook the eggs that had sat out.) If your eggs are not cold, then you can perform a quick-release after the 5-minute cook cycle. Immediately transfer the eggs to the ice bath and let them cool for 5 minutes. They should have a firm, hard-cooked center with no green ring this way.

Cooking Guidelines for Soft Egg Yolks: (perform a quick release after)

3 minutes = very runny yolk with the whites mostly set
4 minutes = gooey yolk with totally set whites
5 minutes = jammy yolk, with the outer part of the yellow starting to set

Nutrition