Instant Pot Hard Boiled Eggs

Easy methods for Instant Pot users to make Perfect Instant Pot Hard Boiled Eggs & Pressure Cooker Hard Boiled Eggs that peel like a dream.

Instant Pot Hard Boiled Eggs are one of the most popular first dishes Instant Pot users make! But how to get Perfect Pressure Cooker Hard Boiled Eggs that peel like a dream? Check out our easy methods. 🙂

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Yes, there are quite a few methods floating around for making Instant Pot Hard Boiled Eggs. Some even questioned why cook eggs in the pressure cooker?

It is indeed a sensitive topic with passionate followers behind each method!

In our world of cooking, there’s really no absolute one right way or wrong way, just delicious or…not

Cooking eggs are as tricky as drawing a circle. So easy to cook yet difficult to perfect!

Plus, they’re delicate like newborns.

If you mishandle the cooking, you’ll easily wound up with unsatisfied results, but if you get it right, you’ll be rewarded with a delicious golden globe!

If you’ve been around, you might have seen our crazy little Perfect Pressure Cooker Eggs Eggsperiment.

Why are we doing this again?

If you love our Low Pressure Method from our eggsperiment, Thank You!

You can stop reading here. 😛

Easy methods for Instant Pot users to make Perfect Instant Pot Hard Boiled Eggs & Pressure Cooker Hard Boiled Eggs that peel like a dream.

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High Pressure vs. Low Pressure??

We tested cooking Instant Pot Hard Boiled Eggs again using both High Pressure and Low Pressure to see which method gives the best results.

Maybe because our eggs are not farm fresh, and perhaps we have picky palates…

When we use High Pressure to make Instant Pot Eggs, though the eggs are beautifully cooked with egg whites & yolks fully set, the texture of the egg whites are slightly chalky.

Note: You may not notice the texture difference with fresh eggs, but it gets noticeable with older eggs.

Yes! We’re still fans of Low Pressure Eggs!

But wait!

Some of our dear readers have been emailing or messaging us asking for alternatives, as their pressure cookers doesn’t have the Low Pressure Setting.

Plus, what adjustments should be made using Large Eggs?

So, this recipe is really our Eggsperiment’s mini-Extension Pack for our dear readers. 🙂

How to Make Instant Pot Hard Boiled Eggs?


  • Pressure Cooker: Instant Pot Electric Pressure Cooker
  • Altitude: close to sea level
  • Eggs: store-bought Large eggs, straight from the fridge
  • Liquid: 1 cup (250 ml) of cold tap water
  • Time: High Pressure for 8 minutes & Low Pressure for 12 minutes
  • Pressure: High Pressure (10.15~11.6 psi) & Low Pressure (5.8 ~7.2 psi)
  • Release Method: immediate Quick Release
  • Cooking Method: on a steamer rack

Pro Tip: If you want perfect hard boiled eggs, be mindful that every factor above affect the results of your eggs. If you change even the slightest thing, your results may differ.

Instructions for Instant Pot Hard Boiled Eggs


Step 1
Place Eggs in Pressure Cooker

Ingredients & Tools

1 cup (250 ml) of cold water
6 – 8 large eggs straight from fridge

Trivet or steamer rack
Instant Pot Electric Pressure Cooker

Instant Pot Hard Boiled Eggs

Place 1 cup (250 ml) of cold water and a trivet into the Pressure Cooker.

Place 6 – 8 large eggs on the steamer rack, close the lid.

Pro Tip #1: please ensure you’re using 1 cup (250 ml) of Cold Water. Some users like to shorten the “coming up to pressure” time by using hot water or warm water – this will directly affect the final results of your Instant Pot Hard Boiled Eggs!!

Pro Tip #2: ensure you’re not submerging the eggs in the water! This will also affect your perfect Instant Pot Eggs!

Step 2
Pressure Cook the Eggs


Pressure Cooking Methods:
  • High Pressure: 8 minutes OR
  • Low Pressure: 12 minutes

Pressure Release Method: Quick Release

Open the lid carefully.

Step 3
Serve Instant Pot Hard Boiled Eggs


Pressure Cooker Hard Boiled Eggs

Peel the eggs under cold running tap water and serve immediately. Enjoy~ 🙂

Pro Tip: If you are not serving immediately, stop the cooking process by submerging the eggs in a cold water bath for roughly 5 minutes.

Watch: How To Make This Instant Pot Hard Boiled Eggs

Can’t see the cooking video? Watch it here.

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4.8 from 31 reviews
Instant Pot Hard Boiled Eggs
 
Prep
Cook
Total
 
Easy methods for Instant Pot users to make Perfect Instant Pot Hard Boiled Eggs & Pressure Cooker Hard Boiled Eggs that peel like a dream.
Author:
Recipe type: Appetizer, Breakfast, Brunch, Dinner, Lunch, Side Dish, Snack, Super Easy
Cuisine: World
Serving: 6 - 8 eggs
Ingredients
  • 6 - 8 large eggs straight from fridge
  • 1 cup (250ml) cold water
Instructions
  1. Place Eggs in Pressure Cooker: Place 1 cup (250 ml) of cold water and a trivet into the instant pot pressure cooker. Place 6 - 8 large eggs on the steamer rack, close the lid.
  2. Pressure Cook Eggs: Pressure cook at
    a) High Pressure: 8 minutes + Quick Release or
    b) Low Pressure: 12 minutes + Quick Release
    Open the lid carefully.
  3. Serve: Peel the eggs under cold running tap water and serve immediately.
    Note: If you are not serving immediately, stop the cooking process by submerging the eggs in a cold water bath for roughly 5 minutes.
Nutrition Information
Serving size: 50g Calories: 72 Fat: 5g Carbohydrates: 0.4g Sodium: 70mg Protein: 6.3g Cholesterol: 186mg
Easy methods for Perfect Instant Pot Hard Boiled Eggs & Pressure Cooker Hard Boiled Eggs that peel like a dream.

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Mary
User
Mary

My Instant Pot Hard Boiled Eggs turned out perfectly. I like to put my hard boiled eggs unpeeled into an egg carton, if not using immediately, to be peeled and eaten as snacks later. Can the cooking process be stopped by putting the unpeeled eggs in the cold water bath, then dried and put back into the egg carton? Would this affect the easy peeling? Please advise.

Pressure Cooker
Instant Pot DUO 60
Avis
User
Avis

Thanks! Love the write up and the video:) I have farm fresh eggs and do not refrigerate. I notice you said use straight from the refrigerator? Should all eggs be put in the refrigerator?

Pressure Cooker
Instant Pot DUO 60
Michael
User
Michael

I used the egg setting on normal, adjusted the time to 12 minutes and did a Q release. I put the 12 eggs in cold water for 5 minutes … So this is what a boiled is supposed to be like. I could eat the dozen right now. Thanks for the info.

Pressure Cooker
Instant Pot LUX 60
Rose
User
Rose

HI,
I just got the IP Duo Plus 6 qt and hard-boiled eggs were going to be my maiden voyage. But now I have a couple of questions. Aside from the low and high pressure setting it has an egg setting, and a less/normal/more setting for each of the presettings. The given directions in the book are rather vague and don’t even say how much water to add. Do I use the egg setting on normal, adjust the pressure to low and then increase the time to 12 minutes if I want to do the low pressure/12 minute eggs?

Pressure Cooker
Other Pressure Cooker, Please specify in comment.
Linda Owensby in Colorado
User
Linda Owensby in Colorado

Hi Amy & Jacky, you two are the best at IP cooking and thank you for that. My question is I live at an altitude of 7,500 ft., so what do I have to change if anything when cooking in my 6 qt. DUO. Instant Pot?

Lisa in Alberta
User
Lisa in Alberta

how do you know how much to add for what altitude ? I’m at 3,428 feet (1,045 m)

Lisa in Alberta
User
Lisa in Alberta

Thanks. I have an Instant Pot that I use with an app on my phone. There is a setting that supposedly adjusts for my current altitude. I wonder if that is enough ? Or if I should add to the times manually ?

Sara
User
Sara

This recipe is perfect in my opinion. Twelve minutes on low pressure has worked well at home, pretty much at sea level. I took my IP on vacation to almost 8,000 feet. Though I had seen a chart for variations in cooking time for elevation differences, I forgot and used the same one. Perfect again! The eggs still peeled so easily. They had a dark ring around the yolk but I didn’t care.
I tell everyone to check your site for the best IP recipes. Thank you for all of your careful testing!!

Martha
User
Martha

Hi,
I’m an excited beginner. have the Duo 8 qt.. My book says not to cook with less than 18 fl oz.total liquid. So I pour in the 18 fl ozs. and pressure cooked on low, with 6 eggs on the trivet. They came out perfect to my husbands liking. Yah for my first attempt!!! But I was wondering if most recipes are for the 6 at. and if so what should I do to adapt the recipe for an 8 at.Duo Instant Pot. Thank you so much for all your effort and help!

Dawn
User
Dawn

So easy to peel and perfectly cooked, thank you Amy + Jacky!

Only issue I had was that I did a single layer of 11 eggs on my trivet, but had a 12th egg, which I sat on top of the others. It seemed to crack while cooking, and it burst out of its shell (but interestingly, mostly maintained its shape and was still edible). Was that because it wasn’t on the trivet?

Patti M
User
Patti M

Hi Amy & Jacky

I made hard boiled eggs for the first time yesterday in my Instapot! It has a button it that says “Eggs”. I used that and my eggs (24 of them) were done in 5 minutes + time to come to pressure! They turned out perfectly! Thanks so much for your help. Happy Easter!

STEPHANIE GILBERT
User
STEPHANIE GILBERT

Thanks for your site! I have been trying to perfect cooking eggs in my Ultra IP (new user still struggling with this ‘gadget’) and after experimenting with several recipe variations i.e., NR vs. QR; HP vs. LP; 5/5/5 method etc., out there, I continue to have inconsistent results of eggs cooked within the SAME BATCH. The first time I made them, they all PEELED wonderfully – EUREKA! (This was the main reason for getting the IP in the first place as I get farm fresh eggs that are a complete nightmare to peel using any other method.) However, only 1… Read more »

Cindy Romeis
User
Cindy Romeis

I cook up to 18 eggs in 6 qt IP, one cup water, high pressure 5 minutes. Then natural release 5 minutes, and ice water bath. They are always perfect, and peel so easily.

Mr. Chris
User
Mr. Chris

Cindy — thank you for this suggestion! The 5 minutes of ‘high presssure’ (the only option for me with Lux Mini), followed by 5 minutes of natural release, then quick release into ice water bath worked great. Used 5-10 day old large eggs. I tried this recipe once before with jumbo’s and they were a bit too creamy. These were cooked through without being chalky and no gray matter.

Mindy
User
Mindy

Eureka!!!! Finally!!!! Perfect hard boiled eggs. I’ve been using a high pressure method for a year but was never all the way happy with the outcome. Sure, the eggs were cooked and easy to peel but the whites were a bit rubbery. Even when I reduced the cooking time, the whites still seemed overcooked. I stumbled on a low pressure recipe from another site (cooking time offered didn’t work) which got me to searching for making the eggs with low pressure. When I found your “egg experiment” I tried cooking a single large egg at a few different times to… Read more »

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