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 29 reviews
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.
Recipe type: Appetizer, Breakfast, Brunch, Dinner, Lunch, Side Dish, Snack, Super Easy
Cuisine: World
Serving: 6 - 8 eggs
  • 6 - 8 large eggs straight from fridge
  • 1 cup (250ml) cold water
  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.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Hi,
    I’m an excited beginner. have the Duo 8 qt.. My book says not to cook with less than 18 fl 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!

    1. Hi Martha,

      thank you for your kind words and question 🙂

      In general, you only need 8 oz (1 cup) liquid to get up to pressure with the 8 quart so most of the 6 qt recipes will work fine in the 8 qt.

  2. 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!

    1. 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 out the 6 eggs I cooked did NOT have the gray ring, and it just so happened it was the 1st egg I cracked and peeled after trying the IP. I thought “oh how wonderful! It worked exactly as all the bloggers stated!” But the next day I pulled out another egg from the fridge that was from the SAME batch and “dang!” it had the gray ring. I’ve since made several batches and find that the majority have the ring vs. no ring. What could be the issue? The eggs are all similar in size. ???

    2. Hi Stephanie,

      thank you for your comment 🙂

      Make sure to use exactly 1 cup of water for our recipe. As more water will prolong the get up to pressure time.

      Please take care!

  3. 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.

  4. 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 see how my pot would work (I have an Ultra).Turns out 13 minutes was the charm! Tender whites, perfectly cooked (moist, not chalky) yolks and best of all, easy to peel. The other times I tried low pressure (the other site instructions) the eggs cooked OK but none of them peeled easily. I just wasn’t cooking them long enough. So glad to finally find the perfect cooking time. I usually make 4-6 eggs at a time so I am sure that reducing the time to 12 minutes (per these instructions) will work out just right, too. Thank you!!!!

  5. I did 14 large eggs, on a two-tier trivet, with 1 3/4 cups cold water, in my 8 quart pot on low pressure, for 12 min.. Great texture. Ice bath for 5 minutes and peeled great. Will do this again. But. Although fully cooked, the yolks had that grey ring around them. Any suggestions on eliminating that?

    1. Hi Juliane,

      The extra eggs and 3/4 cups of cold water increased the get up to pressure time and caused the grey ring.

      You will want to reduce the cooking time to compensate for the longer get up to pressure time.

      Please take care

  6. Dear Ones,
    Thank you so much for all your carefully tested recipes. I would like to try hard boiled eggs, but my Instant Pot doesn’t seem to have low pressure. Your recipe close to the top of the page, says high pressure 8 minutes, low pressure 12 minutes. The next recipe says high pressure 8 minutes OR low pressure 12 minutes. I’m confused. I’m just learning to use the Instant Pot, so not sure which recipe to choose. Thanks for your help

    1. Hi Sharon,

      Thank you for your kind words & question 🙂

      Those are the two options to cook hard boiled eggs. You can choose the high pressure 8 minutes or the low pressure at 12 minutes.

      Please take care & have fun cooking

  7. Once again, you’ve come through 🙂 Having never made IP eggs, I came here to be sure I’d get it right.

    Just made *THREE DOZEN* large eggs in my 8 quart IP DUO. I used 1.5 cups of water as there’s always some trepidation over whether you need a bit more water in the 8 quart. I used a steamer basket designed for the 8 quart (larger). Other than that, I followed you exactly. As they were “large” eggs, I cooked them on Low pressure for 14 minutes, and I must say: WOW! I never knew hard boiled eggs could have such a texture! The white wasn’t rubbery like it typically is when I cook them on my electric stove. Both egg white and yolk were perfectly set. We’re ready to dye Easter eggs, and to make the obligatory deviled eggs and pickled eggs to go with Easter dinner.

    Thank you – you’re always spot on!

  8. I made 8 of these guys last night using low pressure and they Were perfect! No gnarly wet yolk to be seen.

    FYI, for the Ultra the water amount needs to be changed. The minimums per Instant Pot’s instructions are 1.5 c for the 3 qt, 2 c for the 6 qt, and 3 c for the 8 qt. I used 2 cups for the 6 qt and the eggs were still as pictured. I was truly surprised. I’m still not 100% trusting of this contraption after all the pressure cooking horror stories I’ve heard. 😀 Thankfully things have changed quite a bit since the first aluminum pressure cookers were produced and there are safety redundancies for the safety redundancies.

    I have to say, y’all have one of the best organized sites and some out-of-the-box recipes. It seems the majority of recipes are repeats with minor adjustments and it’s nice to have different options. Y’all have recipes I wouldn’t normally make so this is going to be an adventure! Thank you.

    PS: I don’t give 5 stars freely. I usually give 4 and that’s an excellent rating. 5 stars is stellar means there’s no need for improvement. There’s no reason to fiddle with these instructions.

    1. Hi JMFS,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words!!!

      We tested it with our Ultra and the minimum amount of liquid should also be 1 cup of the Ultra 6 quart.

      Happy New Year & please take care

  9. I have an Instant Pot Ultra and live in northern Alberta, Canada. I found after some experimenting the perfect hard boiled egg for me was 10 minutes on low pressure, then 5 minutes in the ice water. Perfect!! Thanks for your tip on using low pressure.

    1. Hi Lovella,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care

  10. I have a power quick pot not an insta pot, but same concept. I used the low pressure for 10 min and natural release 1C water with 7 eggs on the egg rack. They peeled wonderfully, no funny texture, but the whites of the eggs were a tinted brown? Any idea why? Eggs were just store bought large eggs. This is my first time using the pressure cooker and cant wait to try your recipes.

    1. Hi Johnnette,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Is the tinted brown color on the inside?
      If so, the eggs were a bit overcooked.

      Happy New Year & please take care

  11. Thanks for the tested process! My first experience cooking with my Duo Mini turned out some nice eggs using low pressure steam at 12 min for 4 eggs. Mine were brown cage free from Amish country in Northern Ohio. Easiest peeling ever and no damaged eggs! I did replace the cooling water fairly quickly as it warmed up pretty fast in the small bowl I used. I’ll ‘tweek’ the time a bit next time for fun. Thanks for the successful starting point!

  12. I did 10 min low pressure, QR and 5 min bath. They were great but they had cracked a bit in cooker, actually made easier to peel but what makes them crack and does that make a diff?

    1. Hi Trntogl,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. If the egg shells have some fine crack or scratch, the shell will crack.

      Happy New Year & please take care

  13. Thank you for taking the stress out of peeling the eggs. ? I love Deviled Eggs but always hate peeling the eggs. With the low pressure 12 minutes method they practically fall right off. ????

    1. Hi Shylo,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care

  14. i just got my IP and have made Instant Pot BBQ Whole Chicken and Instant Pot Garlic Butter Chicken and both are great looking at your recipes i see Instant Pot Deviled Eggs but say (Cooking Method: Pressure cook at Low Pressure for 12 minutes ) i don’t under stand Low Pressure Method yes I’m new lol

    1. Hi Mike,

      thank you for your kind words and question 🙂

      If you are using the Instant Pot Duo, you can use the pressure button to adjust the pressure level from High to Low.

      Please take care & have fun cooking

  15. I tried this method this morning with 8 minutes at high pressure, quick release and 5 minutes in ice water. They peeled beautifully and came out perfect! Thanks. I’m going to try the 12 minutes at low pressure next time to compare.

  16. I decided to brings eggs for breakfast at work this week, so I tried your recipe. I actually messed up and went outside and forgot about releasing, so they naturally released for 6 minutes and I then took them out. Still perfect. Easy to crack, great consistency 🙂 And my husband snagged one and made a one man egg salad sandwich for lunch, it was perfect!

  17. I smile every time I cook boiled eggs following your recipe! Especially when I peel the eggs. Thank you!! I just made 8 large boiled eggs for ‘deviled eggs” for Thanksgiving & they came out perfectly at 13 min.

  18. When making deviled eggs batch, I have used the following method, 1-1/2 cup water, 2 doz, x-large eggs, Stack eggs on the steamer, rack points down, cover on pressure cook, set time 6-Min, Low pressure, inst-vent, transport eggs to a bowl of Ice and water for 10 Min, sure makes a batch of wonderful deviled eggs, also the same for a doz eggs, shells fall off. wife sure likes her eggs.

    1. Thank you for sharing your cooking experience with us Tom 🙂

      This will be so useful to people looking to prep a huge amount of eggs at once!

      Take care & have an amazing weekend

  19. I have the larger instant pot, so I used 2 cups of water. Otherwise, I followed the recipe exactly with awesome results. Thank you.

  20. Your grocery ad that keeps popping up resets the page (scrolls to the top) when I “X” out of it so I have to find where I left off.

    Excited to try the eggs though. Thanks!

    1. Hi Brooke,

      Sorry about the ad. Do you remember what brand it was so we can report it to our ad management company.

      Thank you so much! Please take care

  21. Ohmygoodness.. I only cooked 2 eggs on low pressure for 12 mins and sooooo good! Makes me want to try doing Deviled eggs now! The yolk is so creamy and perfect! Best eggs ever!!!! Thank you for sharing!

  22. I cannot wait to try this recipe!!!

    I wanted to use these recipe to meal prep.

    How long do the cooked eggs last in the fridge?

    And should I store them in the fridge peeled or not peeled?

    Thank you so so so much!

    1. Hi Monia,

      thank you so much for your kind words and question 🙂

      Hard boiled eggs will last for 1 week in the fridge.

      Both Peeled or not peeled will work just fine.

      Take care & have fun cooking

  23. Finally!! This is finally the right “recipe” for hard boiled eggs that are easy to peel. Not sure why people would want to mess with having to think about taking eggs out of the fridge and bring them to room temperature, to me it defeats the purpose. So when I hunted for the right time , I found that the release method also should be changed. Thanks a bunch!! Works great!

  24. Perfect! After reading so many different methods & times on the Instant Pot Beginners Facebook page, I was sufficiently confused that I started eyeing the stovetop.

    Luckily, I decided to try your 12-minute low-pressure method instead, and indeed it worked PERFECTLY, with even super-fresh eggs (just 2-3 days from the hen) peeling super clean and easily and the eggs done beautifully!

    You just made deviled eggs BUNCHES easier around here.

    Thank you!

  25. Hi Amy & Jacky,

    I seem to be in a twilight zone where I cannot get the yokes to set right. First off, I have the Duo plus and have to laugh at the 5 minute high pressure default setting (an no instructions on quick vs. natural release in their literature). Regular large eggs from the fridge, cold water, no pushing on lid, and high pressure at 8 minutes makes eggs that look and peel great… but there is still undercooked chalkiness in the middle. I went through most of the feedback .. I am curious if the final fix could be a few more minutes at high pressure or it’s a mix of letting it sit for 5 minutes after the 8? Thanks for the continued support!

  26. Just followed the low pressure recipe exactly. This is the best result. With an 8 quart I did 10 eggs. Better than those instructions that say 5 min high pressure 5 min normal release and 5 in cold water. This low pressure for 12 min and immediate quick release produced great hard boiled. It did not take longer. Enjoyed 3 immediately.

  27. Made these for the first time and was worried because I only had fresh room-temp egg. I followed directions and did HIGH for 8 min and they turned out great! So glad I found your blog, thanks for all the great information!

  28. Wow! I can finally make hard boiled eggs! I have NEVER been successful at making hard boiled eggs. EVER. (No laughing – lol) And, I certainly could never peel them without splitting the egg in half or tearing out large chunks of the egg. This was so easy it was brilliant! I am at high altitude and tried low pressure at 12 minutes, and the eggs came out perfectly. Thank you!!

  29. Well that was too easy ! Wow ! Perfect eggs I love it. Only way I will do them now. Except I have to try thr low pressure for 12 now just to see the difference.
    Thanks again.
    So much to cook, so little time.

  30. From Jacky “Hi Lynn,
    thank you for your question ?
    You can click on the Pressure button to adjust the pressure to Low Pressure.
    Happy New Year & have fun cooking!
    No matter how many times I pressed on “Pressure” nothing changed. I just tried it again, and it worked ?? Anyway, My eggs were perfection with the “Rice” option 🙂
    Thank you for your continued help.

  31. I am trying to do the eggs for the first time. The only way I could select Low Pressure was to choose “RICE” cooking after reading the manual tosee how. Is there another button to get low pressure after choosing “Manual” for pressure cooking? I have the IP-DUO80 model. Thank you.

    1. Hi Lynn,

      thank you for your question 🙂

      You can click on the Pressure button to adjust the pressure to Low Pressure.

      Happy New Year & have fun cooking!

  32. I followed the recipe exactly. 6 eggs (that were at the end of their ‘use by’ date) on the steam rack, 1 cup cold tap water, high pressure for 8 min then quick release and transfer eggs to a bowl of water with ice. I let them sit for 5 mins and they were perfectly cooked and easy to peel. They made excellent deviled eggs!

  33. Made 6 in my Instant Pot 7-in1 low pressure for 12 minutes, quick release with the ice bath. They were not cooked, VERY soft boiled and difficult to peel. Very disappointed.

    1. Hi Kristin,

      Thank you for your comment.

      It sounds like the Instant Pot didn’t get up to proper pressure.

      Here is two possibilities on what happened.

      1) Steam was leaking from the Instant Pot. Check the venting knot to make sure it is on sealing position. Make sure the silicone ring is seated properly.
      2) The lid was pushed down. Please see this article for more information

      Happy New Year & Have a great week

  34. Just tried half a dozen in the XL Instant Pot. I did high pressure, 8min, quick release, and large farm fresh eggs! I’m still chewing the first one and loving it. Cooked perfectly, no grey ring. Also, a few of them peeled themselves in the cooker. The shell had blown completely open on one and two more were split pretty good, but the egg was still in tact.

    1. Hi Stacey,

      thank you for your feedback on the recipe 🙂

      Sometimes the shell will break when it has some microscopic cracks.

      Take care & have fun cooking!

  35. Hello, I have made eggs three times using 4-5-5 for a softer yolk. The eggs are cooked perfectly, but they’re a PAIN to peel! What am I doing wrong? The first time I put in an ice bath, but they got too cold too fast so I’ve switched to cold water for 5 minutes.

    Relatively new eggs (1-2 weeks old)
    Straight from fridge
    High pressure
    Sea level altitude
    1 cup cold water exactly
    Cook approx 4-5 eggs at a time

    What am I doing wrong? Thanks!

    1. Nora,

      Once the eggs are done, put them in bowl and set cold tap water running for 5 minutes. Or submerge them in water with some icecubes inside. I prefer first method, its quicker.

      Once they cold, crack the egg on the side, and roll it on paper towel while applying little pressure. This way you don’t have to peck shell, it comes off super easy.

  36. First time making eggs in IP. They turned out horrible. I posted pics publicly on my FB. I then turned around and made eggs like I have for 10+ years and they turned out just fine. Next time I will try on 5min. Not 12.

    1. Hi Melena,

      thank you for your feedback. I just checked out your facebook post.

      From the pictures and description, it looks like the eggs were undercooked. The eggs could be jumbo or extra large in size.

      For larger eggs, it will take 14 minutes at Low pressure. You can also use the 5-5-5 or 6-6-6 method on high pressure.

      Fresh eggs will always be harder to peel than older eggs.

      If you are interested, please see this experiment here

      Take care & have a great week

  37. I just cooked 12 extra large eggs @ lo pressure for 12 minutes quick release. Absolutely perfect and tender with no green around the yolk.
    Thank you!

  38. Wouldn’t it be amazing if An*va and Instant Pot got together and we could actually sous vide (temperature control) eggs to absolute perfection (Perfection is also in the eye of the beholder). Mind blown trying to understand the effect of a vacuum sealed item in a pressurized vessel.
    I have both items and are an amazing duo when it comes to simplification of kitchen appliances.

  39. Not sure if anyone else had this issue, but at 12 minutes on low pressure my straight-from-fridge large eggs had yolks with the ugly gray ring on the outside. I tried it again with 10 minutes, and again with 8 minutes. Even at 8 minutes I am getting a fully hard cooked yolk (but at leat no gray ring). I used your cooking guide with the varying yolk results, but so far haven’t achieved a slightly creamy yolk (wanted something that looks like your 8 minute egg from your experiment).

    1. Hi Sara,

      thank you for your comment and question 🙂

      It sounds like the eggs were cooked in high pressure mode instead of low pressure mode.

      One of our readers mistook the less mode as low pressure mode.
      Please make sure to use the pressure button to adjust the pressure to Low.

      Hope this helps! Take care & have a great weekend ahead

    2. I pressed the “pressure” button and made sure the pot was set to low pressure before setting the cook time. That was not the issue. I have a Duo 8 quart pot. Does the size of the pot affect things? Or the number of eggs cooked? I used 4 eggs with 1 measured cup of water.

    3. I just tried again with a 6 minute cook time on low pressure wit 4 lare eggs cold from the fridge. Still totally hard cooked yolk. I’m beginning to wonder if my brand new instant pot is not functioning properly.

    4. Hi Sara,

      thank you for your reply.

      The DUO80 size will affect things really slightly. Please try 3 minutes cook time and quick release to see if the yolks are runny.

      Take care & have fun cooking

  40. The HBE recipe works great. However, I have a concern. This recipe and others call for 1 cup or so of a liquid. Instant Pot says 2 cups is the minimum required. What’s the truth?

    1. Hi Casey,

      thank you for your question 🙂

      It will be perfectly safe. 1 cup of liquid is more than enough to maintain the pressure in an Instant Pot.

      Take care & have fun cooking

  41. I got my Instant Pot today. I made the 11 minute with large eggs from the grocery store. They were perfectly cooked. The shell was easy to peel. I hate hard to peel eggs. Thank you.

  42. The larger the number of eggs, the decrease in the “head space” inside the pressure cooker. Wouldn’t that mean the internal pressure of the chamber will come up faster, than cooking 6 eggs.

    Kind of like putting a brick in a toilet tank to decrease the volume of water.

    1. Hi Bkhuna,

      So happy to hear from you again 🙂

      It actually takes longer as the temperature of the eggs also play a role on how much steam can be generated in the PC.

      Take care & have fun cooking

  43. Weird! I followed instruction exactly. I’m close to sea level, I cooked large/borderline extra large eggs on low pressure for 12 minutes. Used quick rele, and they had a thick green ring around the yolk. If anything the bigger egg should have been a tad under done. What did I do wrong?

  44. I had a different brand of electric pressure cooker. I always did 1 cup water, 10 eggs, low pressure for 6 minutes then slow release pressure after 5 minutes. Perfect eggs every time. How ever that pressure cooker no longer works and I have now ordered an Instant Pot Duo60. It will be here tomorrow. I’m excited make eggs in it. Your timing is really different than what I had done with my previous pot.

    1. Hi Tammy,

      thank you for your comment 🙂

      The timing are actually quite close.

      Low pressure at 6 minutes + 5 minutes release is quite close to 10.5 minutes at Low Pressure.
      Add to that 10 eggs will take a slightly longer time to get up to pressure so the timing is not too far off 🙂

      Take care & have fun cooking

  45. OK, what did I do wrong? I followed the recipe for low pressure cooking very closely, the only exception being that I cooled the cooked eggs in an ice water bath then refrigerated them without peeling. I used 8 large eggs straight from the fridge, 1 c. cold water, 12 min. at low pressure, quick release, into ice water, not at high elevation. The texture of the eggs was fine, but every one had that unappetizing grayish-green layer around the yolks. Could the ice water have been the problem, instead of just cold water? What else could be wrong?

    Thanks — Pauline (IP Duo 60)

    1. Hi Pauline,

      thank you for sharing your cooking experience with us.

      The ice water will not be the problem as grayish-green layer means the eggs are overcooked.

      A possibility is the 1 cup of cold water measurement was slightly off as it will increase the get up to pressure time.

      Take care & have fun cooking

    2. Thanks. I’m pretty sure the 1 c. water was correctly measured, but now that I think about it, having 8 instead of 6 eggs could also mean longer to get to pressure, no? Have you tried cooking more or fewer eggs, and does the water amount out cook time change?

    3. Hi Pauline,

      Thank you for the response 🙂

      Since the eggs are not touching the water, the 8 eggs instead of 6 eggs will increase the get up to pressure time very slightly.

      I have tried cooking 2 – 8 eggs with this recipe. Another possibility is the eggs are smaller in size.

      I would recommend reducing the cooking time by 2 minutes if it is overcooked at 12 minutes.

      Take care & have a great week!

  46. I have the Instant Pot Duo80. I’ve been cooking a dozen eggs at a time at high pressure for 4 minutes. When I cook them any longer than that, the yolks get the green ring around them. Although the yolks are perfect, some of the shells and whites have brown spots like they’ve been scorched. This has happened when I use the rack that came with the Instant Pot as well as with the stainless steel mesh strainer that I’ve been using. I switched to the strainer because I thought maybe the scorching was happening because the eggs were touching the sides of the pot when I was just using the rack. What could be causing this?

    I’d also like to know how much time to add if I want to try cooking them at low pressure.


  47. I just got an instant pot and did these today for my first attempt, after I did the water test. They turned out so great, and were so easy. I make deviled eggs quite frequently, so I was wondering how many eggs you suggest would be the max to cook at once?

    1. Hi Sarah,

      Congrats on your new Instant Pot & thank you for your question 🙂

      We have tried 12 eggs without any problem. You can probably do 24 eggs together and reduce the pressure cooking by a minute.

      Take care & have fun cooking

  48. Hi Jacky!
    I have 5 dozen eggs to make for deviled eggs for my daughter’s baby showet tomorrow! How would you suggest I cook those in the IP?
    Thank you!!

  49. I have tried quite a few methods to hard boil eggs in the Instant Pot with mixed results. Your instructions for the low pressure method yielded the best eggs I’ve made. Thank you for all of your experimentation leading to original methods that really make a difference!

  50. I cook 6 large eggs right out of refrigerator for 8 minutes and they get perfect. Turn around and do another 6 eggs and they are runny. What am I doing wrong. Thank you.

    1. Hi Randy,

      thank you for your question 🙂

      was the leftover water from the first round used for the 2nd time?

      If so, the hot water will decrease the get up to pressure time. The eggs will be undercooked due to the shorten get up to pressure time.

      Take care & have fun cooking

    2. If you want to do a dozen, why not just cook them all together? Maybe A & J can chime in on doing them all at once.

  51. Hi, My first cooking effort in a brand new Instant Pot IP-DUO60 V2 was 2 large eggs straight out of the refridgerator. Using the instructions in this section (1 cup cold water, 8 minutes on high pressure, quick release of steam) resulted in 2 tasty eggs that were not quite hard boiled (soft, not runny, in the middle). What change do you recommend? Longer cooking time (e.g. 9 minutes) or holding off on steam venting for a few minutes. I look forward to your thoughts. Thanks. p.s. At a low altitude.

    1. Hi Thomas,

      Congrats on your new IP and thank you for your question 🙂

      Both methods will work! I personally will increase the cooking time to 9 minutes as it is a slightly more consistent method.

      Do let us know if you come across any questions!

      Take care & have fun cooking

  52. Hello and thank you for the time you put into this awesome site!!! Got my Instant Pot today and it took us longer to read and understand the directions than it did to make our tender, savory pot roast. We have been contemplating a home purchase where we would be at an altitude over 6000 feet. What cooking adjustments would we need to make?

  53. I was just given 2 dozen medium eggs. What change in timing do you suggest? Can I hard boil more than 8 at a time? I dearly love your recipe for my large eggs. Thank you.

    1. Hi Joella,

      thank you for your kind words & question 🙂

      I would suggest decreasing the timing by 1 – 2 minutes (I would say 2 minutes). We haven’t tried it, but some users have successfully boil 3 dozens egg at a time.

      Take care & have fun cooking

    1. Hi Linda,

      thank you for your question 🙂

      LUX operates at high pressure so use the cooking time for High Pressure.

      Take care & have fun cooking

  54. I received my DUO 60 v2 late last night. I awoke before dawn this morning and the first thing I did was make eggs (7 min, low pressure) on English crumpets.

    After that, I began trying to figure out what to take off my counter so I would never have to put my Instant Pot away.

    I look forward to making many of your recipes. I’m going to do prep work this afternoon for a weeks worth of evening meals.

    1. Hi Mike,

      Good morning and congrats on your new Instant Pot 🙂

      Do let us know if you run into any questions!

      Have a wonderful Sunday.

      take care & have fun cooking

  55. Just wanted you to know that I have been using your original low pressure technique for hard boiled eggs (low pressure for 14 minutes) and they always come out perfect. Don’t think I can mess with perfection! Thanks for your great recipes.

    1. Hi Miriam,

      It’s great to hear from you again!!! Hope you have been doing well.

      Thank you so much for your kind words and comment 🙂

      See you around!

      Take care and have fun cooking

  56. Jack and Amy,
    I have a pressure cooker, I have had it since the 70’s. I really like it for certain things.
    Is my pressure cooker the same as the pot you cook in? Can I use the recipes you write?
    Thank you

    1. Hi Susie,

      thank you for your comment and question.

      Your pressure cooker probably has a higher PSI at 15.
      For recipes that are longer than 35 minutes, you should decrease the cooking time by about 15%.

      Take care and have fun cooking 🙂

  57. I am a ‘little old lady’ living alone. Does the 3 cup have similar functionality or would you suggest the larger size and freezing the copious leftovers. Also I live at 1000 feet above sea level. Are there other less than satisfactory functions than the hard boiled eggs that would be affected by altitude?

    1. Hi Jeanne,

      It’s great to hear from you. Thank you for your questions 🙂

      I would suggest a larger one such as the DUO50 (5 quarts) or LUX60 (6 quarts).
      Here is a tool you can use to find out which Instant Pot best suits you 🙂

      High altitude starts to affect pressure cooking at 3000 feet above sea level so you will not have to make any adjustment 🙂

      Happy New Year & Have Fun Cooking!

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