Perfect Pressure Cooker Soft, Medium, Hard Boiled Eggs Guide

An eggsperiment on how to make perfect pressure cooker eggs! Check out our results & find your favorite soft, medium, or hard boiled eggs! :) pressurecookrecipes.com

Want to make pressure cooker hard boiled eggs or a perfect soft boiled egg, but not getting the results you want? You’ve come to the right place! We’re taking the guesswork out of making the perfect pressure cooker eggs with our “eggsperiment. 😉

Jump to: EggsperimentRecipe

Wait, didn’t you just post about soft boiled eggs? Yep! So why another one?

As we were testing our recipe for the Ramen Egg (Japanese Soft Boiled Egg), we ran into a problem. We first tried cooking the eggs for 3 minutes at low pressure, then quick release. We weren’t satisfied with the outcome. You’ll see why below.

So how long should we cook the eggs in our Instant Pot electric pressure cooker to achieve the perfect soft boiled egg? Or medium boiled eggs? What about perfect hard boiled eggs?

Let’s get cracking!!!

Here's our experiment on how to make perfect pressure cooker eggs! We cooked the eggs 11 times at high or low pressure from 3 to 14 mins with Instant Pot. pressurecookrecipes.com

High Pressure vs. Low Pressure??

We first tested whether we should use high pressure or low pressure to cook the eggs for best results.

For the high pressure eggs, the egg whites turned out to be slightly chalky (more noticeable for older eggs). We preferred the egg whites from the low pressure eggs, so, we proceeded the rest of the experiment with cooking the eggs at low pressure.

Then, we’ve cooked the eggs using the exact same method using ten different cooking times.

 


 

Method For Perfect Pressure Cooker Soft, Medium, Hard Boiled Eggs

  • Pressure Cooker: Instant Pot Electric Pressure Cooker
  • Altitude: close to sea level
  • Eggs: store-bought extra large eggs, straight from the fridge
  • Liquid: 1 cup of cold tap water
  • Time: 3 to 14 minutes (3, 5, 6, 7, 8, 9, 10, 12, 13, 14 minutes)
  • Pressure: Low Pressure at 5.8 ~7.2 psi (40 ~ 50kpa)
  • Release Method: immediately Quick Release
  • Cold-Water Bath: 30 seconds of cold water bath, rinse under cold running water for 5 seconds, then another 3 minutes of cold water bath
  • Cooking Method: on a steamer rack

In order to ensure the accuracy of this experiment, we started fresh with a cool pot for each run. So, after each run, we removed the hot water from the pressure cooker and rinsed the pot and rack with cold running tap water until the pot has cooled down.

how to make perfect instant pot hard boiled eggs, soft boiled eggs, and medium boiled eggs pressurecookrecipes.com


 

Tools to Make Pressure Cooker Soft, Medium, Hard Boiled Eggs

Vegetable Steamer – We normally use the trivet that came with our Instant Pot Pressure Cooker (as shown in the above picture). For those who use other electric pressure cookers, this steam rack & basket will work great.

Are you ready? Here we go! 

 


 

 

The Pressure Cooker Eggs Results

Perfect pressure cooker soft boiled egg, medium boiled egg, and hard boiled eggs comparison chart using Instant Pot Electric Pressure Cooker.
Hey what happened to the 3-minute one?!
Before we go into that, let’s take a closer look at the yolk of these Pressure Cooker Eggs. 😀

5 Minutes Pressure Cooker Egg – egg white is just set; yolk is thick and runny

5 minutes pressure cooker perfect soft boiled egg pressurecookrecipes.com
6 Minutes Pressure Cooker Egg
– egg white is fully set; yolk is slightly cooked on the edge, but it’s still thick and runny

6 minutes pressure cooker soft boiled egg pressurecookrecipes.com


7 Minutes Pressure Cooker Egg 
– egg white is fully set; yolk is half set, the middle is still runny7 minutes pressure cooker soft medium boiled egg pressurecookrecipes.com
8 Minutes Pressure Cooker Egg
 – egg white is fully set; yolk is 80% set, still a little wet in the middle8 minutes pressure cooker perfect medium boiled egg pressurecookrecipes.com

9 Minutes Pressure Cooker Egg
 – egg white is fully set; yolk is set but tender, no more runny yolk9 minutes pressure cooker medium boiled egg pressurecookrecipes.com
10 Minutes Pressure Cooker Egg
 – egg white is fully set; yolk edge is hard boiled, still tender in the middle10 minutes pressure cooker medium hard boiled egg pressurecookrecipes.com

12 Minutes Pressure Cooker Egg
 – egg white is fully set; yolk is almost fully set12 minutes pressure cooker hard boiled egg pressurecookrecipes.com
13 Minutes Pressure Cooker Egg
 – egg white is fully set; yolk is fully set (sorry for just having a quarter of the egg…Jacky “accidentally” ate it before we took the picture -___-)13 minutes pressure cooker perfect hard boiled egg pressurecookrecipes.com

14 Minutes Pressure Cooker Egg
 – egg white and yolk is fully set14 minutes pressure cooker hard boiled egg pressurecookrecipes.com
Okay! As promised. First take a deep breath…here it is…
3 Minutes Pressure Cooker Egg – Yep, saved this last, as it might gross some of you out.3 minutes pressure cooker egg results pressurecookrecipes.com

 

 

Perfect Pressure Cooker Soft, Medium, Hard Boiled Eggs Tips

Note: Making pressure cooker eggs is easy. But if you want perfect eggs, be mindful that many factors affect the results of your eggs:

  • Altitude (our eggsperiment was done at close to sea level)
  • Amount and temperature of the cooking liquid
  • Amount of eggs
  • Size of the eggs
  • Freshness of the eggs
  • Pressure setting
  • Pressure release method
  • Cooking method (on a steamer rack or directly in the liquid)
  • Resting time & method (cold water bath/ice bath)

So test and adjust to your situation! 🙂

Now we’re curious, which one would YOU consider to be the perfect hard boiled egg, perfect medium boiled egg, and perfect soft boiled egg? And which one is your favorite? Tell us in the comments! 🙂

Now it’s YOUR turn to take out your pressure cooker and cook some Perfect Pressure Cooker Soft, Medium, Hard Boiled Eggs!

Craving more? Subscribe  to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.

4.9 from 37 reviews
Perfect Pressure Cooker Soft, Medium, Hard Boiled Eggs
 
Prep
Cook
Total
 
Here's the method on how to make perfect pressure cooker hard boiled eggs, soft boiled eggs, and medium boiled eggs in the Instant Pot Electric Pressure Cooker. You may choose the cooking time from 5 minutes to 14 minutes depending on the type of yolk consistency you like.
Author:
Recipe type: Appetizer, Breakfast/Brunch, Dinner, Gluten Free, Lunch, Paleo, Side Dish
Ingredients
  • Extra-large egg(s) - straight from the fridge
  • 1 cup water
Instructions
  1. Place steam rack inside the pressure cooker. Add exactly 1 cup of running cold tap water into the pot. Then, place the eggs at the center of the rack.
  2. Close lid. Pressure cook at Low Pressure for your desired consistency from soft boiled egg at 5 to hard boiled eggs at 14 minutes. For large egg, we recommend reducing the pressure cooking time by 1 minute.
  3. Once time is up, immediately quick release (Instant Pot users: press the cancel button right away as well).
  4. Open lid. Immediately place the eggs in a bowl of cold water for 30 seconds. Rinse the eggs under cold running water for 5 seconds. Then, pour out the water in the bowl and refill it with cold water and place the eggs back into the bowl for another 3 minutes.
  5. Peel the egg in running tap water.
Notes
See above Cooking Tips.

An eggsperiment on how to make perfect pressure cooker eggs! Check out our results & find your favorite soft, medium, or hard boiled eggs! :) pressurecookrecipes.com
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. How can you make a 14 min hardboiled egg with no visible green ring around it???
    If I go 6-7 min i get a slight outer green ring.

    1. Hi Aj,

      thank you for your question 🙂

      This guide is based on 1 egg at Low pressure and 1 cup of water.

      You will want to reduce the cooking time for more eggs or at high pressure.

      Please take care!
      Jacky

  2. Hi. Is there a specific timing for 1 egg (large/small), refrigerated/non-frided?
    How does having more than 1 egg change the cooking time required?
    Thanks.

  3. I have an 8qt Cosorri cooker and it says to allows have 4 cups of liquid in it. Your recipe says to use one cup. Is this because you may have a smaller cooker? Should I use four cups of water?

    1. Hi Elizabeth,

      Thank you for your question 🙂

      1 cup of water will work fine in your pressure cooker.

      To make sure it works, you can do a water test to see if it comes up to pressure properly with 1 cup of water.

      Please take care & have fun cooking
      Jacky

    2. Hi there Amy and Jacky,
      I’m a newbie but love my new IP Duo 6 qt and your page. Okay so I’m an old retired Marine and am a little thick headed due to many years in a tank 🙂 So when you say the warm up time is included in the recipes, should I just ignore the warm up/pressure up time and just put in the time stated on your recipes? Thank you for clarifying this for me. Have a blessed day.

  4. I just cooked 12 large room temperature eggs for 6 minutes on low pressure and they came out almost hard boiled. It took 10 minutes to get pressure up and I’m close to sea level.
    The best part was how easy they were to peel, and the few that cracked were the best to peel.
    Great advice from everyone ?

  5. I’m sure the answer to my question is in here somewhere, but there are so many responses to sift through so I figured I’d just ask anyway!

    I just got my IP so am still a newbie. I just followed your method exactly for just 1 egg (as an eggsperiment!). I chose the Pressure Cook method, and set the timer to Low Pressure for 7 minutes. When I opened it up, the yolk was pretty solid/hard boiled.

    I tried another one, this time setting the IP to just 4 minutes at Low Pressure, and while this one was better (a tiiiiny bit soft in the middle), it still looked more like #9 in your pictures. I was hoping for what you’ve pictured as #7.

    Should I be factoring in the ~5 minutes of preheating into my time…?

    Or is the hard-boiledness being caused by the fact that I’m only boiling one egg at a time, so the pressure is getting high quite quickly?

    If it matters, I’m using the smallest size IP, and am at sea level 🙂

    Thanks!

    1. Hi Schae,

      thank you for your question 🙂

      Just want to make sure. The Instant Pot should be set to Low pressure using the pressure button. Not the Less, Normal, and More function.
      Exactly 1 cup of water should be used and the ~5 minutes preheating time is included in this recipe.

      Please take care & have fun cooking
      Jacky

    1. Hi Lisa,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      We will probably release a new guide with that in the near future.

      Have fun cooking & please take care
      Jacky

  6. I really don’t know what I am doing wrong. I want soft boiled eggs. Time after time, I get medium to hard boiled eggs.

    Today, 4 mins on low pressure
    QR
    Ice bath

    Result = hard boiled. I keep going down 1 minute.

  7. Thanks for the recipe! I did 12 eggs for 12 minutes, low pressure, quick release, cooled 5 minutes under running tap water in an 8qt instapot. 2 eggs exploded, 2 more cracked, yolk was slightly discolored. Looking for a rack that holds a dozen and I will try going 2 minutes less next time.

    1. Hi Ken,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words. Eggs are so delicate so the cooking time will have to reduce as more eggs are being cooked together.

      Hopefully we can make an updated version with all the timing, but it will be a lot of eggs to consume!!

      Happy New Year & please take care
      Jacky

  8. Hi Amy and Jacky : )

    I have a question regarding what kind of bowls can be used in the Instant Pot.

    Can I use porcelain or clay pots, or are these likely to burst due to the pressure, do you have any knowledge on this?

    I noticed in your velvety steamed egg recipe you used a stainless steel bowl, and I would love to try this with my Korean earthenware pot. But I am too afraid to ruin it in the process…

    Thanks so much for your hard work : ) ❤️

    1. Hi Gracie,

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

      There is a chance they will burst if they have some fine cracks or lines.

      Happy New Year & please take care
      Jacky

  9. I cooked 15 size medium eggs in my screen steamer basket. One cup of water in the bottom of the pot. I put all 15 eggs in the basket, it made almost two rows. I just tried to stack them with the small end down. I let the eggs sit out for 20 minutes or so. Cooked on low pressure for 8 minutes, did a quick release, rinsed them under cool water and then dumped the whole basket into ice water. I let them sit for 5 minutes in the ice water and they peeled perfectly. They just barely had started forming the green ring so next time I will try 7 minutes but they will be great for deviled eggs. I live in Utah at 4000 feet.

    1. Hi Brenda,

      Hope you had a wonderful New Year 🙂
      Thank you so much for sharing your cooking experience with us. This will be useful for other readers at similar elevation.

      Happy New Year & please take care
      Jacky

  10. I LOVE your comparison however my instant pot I got for Christmas, 8 qt lux, doesn’t have the low pressure setting. I have been trying to make eggs like your number 9. Any suggestions how I can get those results with my instant pot? I have gotten the 3 minute egg mess LOL and then it seems to jump to the 13 minute or so. Can’t seem to find that sweet spot in my pressure cooker and talking about low on eggs…..LOL.

    1. Hi Heidi,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. With 6 large eggs, I will say roughly 6 – 7 minutes at high pressure for #9.

      Happy New Year & please take care
      Jacky

  11. What to do if the Power Pressure Cooker does not have a lower pressure setting as in the true Insta Pot? How does one adjust the cooking time when recipes state lower pressure?
    Thanks much!

    1. Hi Robin,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. You will want to reduce the cooking time with the high pressure mode.

      For 6 large eggs, the cooking time will be 8 minutes + quick release.

      Happy New Year & please take care
      Jacky

  12. As a newbie, I appreciate your site for info on using the Instant Pot. After several tries I`ve finally gotten eggs to the hard boiled stage my wife wants for Deviled Eggs. I cook 5 eggs on low pressure for 14 minutes. Then 5 minutes natural pressure release. my question is about cooking more eggs. I`ve read that more eggs will take less time. If this is true, do you know how to adjust the time? For 12 eggs, maybe?

    Thank you for any info you can supply!

    1. Hi Mike,

      thank you for your question 🙂

      We haven’t tried 12 eggs, but I will try reducing the cooking time by roughly 3 – 4 minutes.

      Please take care & have fun cooking
      Jacky

  13. What size IP are you using? I have all three sizes and find the Mini’s temperatures are lower so I need to add more time. I normally use my 6qt for eggs, a doz at a time and do them at 2 mins high pressure, wait 8 minutes and then pop right into the frig for easy peel HB eggs.

  14. Hello,
    Just purchased an instant pot and it’s an older or just less fancy model without the handy new “egg” button. So I just had a couple of questions I’m hoping you may be able to help with. Does water measurement change with pot capacity? I have the 8 qt, so wasn’t sure if I needed more than a cup of water. Along the same lines, my pot instructions say at least 18oz of liquid is required, which is significantly more than one cup. Any suggestions? Thank you in advance!

    1. Hi C. Jardine,

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

      1 cup of water will still work fine in the 8 quart and you can use the pressure cook/manual button for our recipes.

      Please take care & have a wonderful weekend
      Jacky

  15. I have only tried hard-boiled eggs in my Instant Pot. I use 1 cup cold tap water, trivet and 6 store bought large eggs straight out of the fridge. I use the Manual setting, high pressure and set for 5 minutes. When it beeps I turn the Instant Pot off and set my kitchen timer for 5 minutes, then release pressure. I put the eggs in an ice water bath until cold all the way through. Perfect cooked yolk – no green and the White is cooked but tender. I am close to sea level.

  16. I am too a newbie and don’t know if this came up before about the eggs, BUT, I make deviled eggs and want the yolks to be centered. I do that by stirring the eggs once a minute while boiling. I don’t guess it would go well to tilt the IP for this, right?!?! ?. ?. For my purpose I think I am stuck boiling them on the stove. LoL

    Look forward to more from you guys though. Thanks for your efforts!

    1. Hi Ruthie,

      Welcome to our site and congrats on your new Instant Pot.
      Thank you so much for your kind wrds 🙂

      Yes, it is not advisable to tilt the IP while it is operating in a pressure cycle.

      Please take care & have fun cooking
      Jacky

  17. Cooked hard boiled three times in my instant pot, first time 71/2 mins, then 6 1/2 and last 6. Peel easily but why are the eggs are gross beige colour?

  18. Do you have any suggestions on reheating to soft boil if I cook them with your method? I was thinking of doing a large batch but would like them warm when I do finally eat them. Thanks!

  19. I wanted to boil to my taste perfection 4 eggs in my new Instant Pot Ultra 8Qtz (the big one) and I read your helpful and precious comments, which are so varied, so I had to try my stuff and give you guys feedback.
    After reading about eggs cracking, I decided to put the freshly bought 4 eggs (which were cold from the shop’s fridge) under warm water for 3~4 min and make sure they are at warmer. I used the warm water for the pot as well, so that it will reach the pressure temp quicker. I wanted mine to be soft yolk so I adjusted to low pressure and 5 min with quick release.
    They did crack a bit though but that just made them easier to peel under cold running water where I put them (inside a bowl so water also stays) immediately.
    The eggs came in very delicious and next time I will try 4 min!

    1. Hi Daniela! Congrats on your new Instant Pot and welcome to our site 🙂

      Thank you so much for your kind words. Please let me know if you run into any problems.

      Take care & have fun cooking
      Jacky

  20. I am brand new to the Instant Pot… just unpacked it from the box! I noticed in this recipe that you noted that your experiment was at or near sea level. I live in Denver, CO so I am 1 mile above sea level. What kind of adjustment should I make? Also, is this a concern for all Instant Pot recipes?

    Thank you!

  21. Wow! Perfect results for hard boiled! Thank you so much! I am new to Pressure cooking and being a senior citizen have some horror stories in the past re older cookers. Just got brave enough to try the Instant Pot, and am a total convert! Your recipes are a God send for newbies like me who follow each word/step as you enter it!

  22. I just got my IP and was very excited to try it out on eggs first. We get eggs directly from a local farmer and they tend to be pretty temperamental making them in a steamer basket on the stove top. They are also typically smaller than store bought eggs. So I tried out 2 eggs, cooking them for 9 minutes in an egg holder for the IP that I had purchased separately. Came out fine, like the picture of the 10 min egg, which is perfectly edible for me, but my favorite is probably more like the 7 or 8 minute egg. So I dumped the water out. Then went on a few errands and tried again about 3 hours later. So the IP was completely cooled to room temperature. Since the first try was so successful, I went for broke and loaded up the stackable egg holder to the max, which was 14 eggs. I set the IP for 8 minutes, which is 1 minute less than before. I figured I’d baby step down in time until I get the “perfect” yolk. That is when the weirdness happened. I triple checked to make sure I had the IP set to LOW pressure. Well, went I went to peel the eggs and cut into the first one, it had a faint, but dreaded greenish ring around the outside of the yolk. So the IP cooked 14 eggs more well done, in less time, than it cooked 2 eggs. WHAT?!?!?!? I definitely don’t understand the process. What are your thoughts for why this happened?

    1. Hi Nancy,

      The number of eggs will greatly influence the get up to pressure time.
      14 eggs will take roughly 5 – 8 minutes longer to get up to pressure than 2 eggs and during that time, the eggs are already cooking.

      I will probably do some more testings and come out with something.

      Take care & have fun cooking
      Jacky

    2. That’s what I was thinking as a possibility too. I had not timed how long it took to get up to pressure, but it did seem longer. “Eggsellent” answer! 🙂 When we finish up this batch of eggs, I will put the next batch of 14 eggs in for a little bit less time, 5 or 6 minutes instead of 8. Whereas I’m going more for a soft medium yolk, my husband especially likes a liquidy yolk. So as long as we can actually get them peeled, the eggs will still get eaten.

  23. Amy & Jack – Love your website! You guys rock! You are always my “go-to” for Instant Pot recipes. Thank you for all your hard work to make things easy for us pretend chefs. 🙂

    oh, and just so everyone knows, 8 minute eggs are the best! Perfect blend!

  24. Hi thank you for posting this all my life I thought I really liked a hard boiled egg. Then my husband asked one day for some hard boiled eggs for his lunch so I made like a dozen and forgot to set the timer so I figured ahh that’s long enough and put them in cold water (this was on the stove) and started cracking well the first one felt a little wiggly so I tried it and that changed my mind from them on but haven’t been able to recreate them my husband loved them too so hoping I can do it in my new instant pot so 6min to 8 min is what I’m looking for thanks for sharing

  25. I just tried this with four eggs and they were overcooked using 5 minutes HP and 9 minutes release. I’ll try it with four minutes next time. Otherwise this is a great idea.

    1. Hi Susan,

      Thank you for your comment.

      5 minutes HP and 9 minutes release almost equals to 14 minutes at high pressure.

      For 4 eggs, it is better to do 7 – 8 minutes at HP + quick release.

      Take care & have fun cooking
      Jacky

  26. Before the Instant Pot I had just gotten as a premium from Sears an egg steamer. It has a pin and you have to puncture the end of the egg. I’m thinking of putting a hole in each egg before putting it in the Instant Pot to see if I can solve the cracking I have experienced. I wonder if anyone else has tried puncturing a hole in the egg.

  27. I just recently got an instant pot ultra and have been trying to make these eggs. I’m using one cup of as cold as I can get it tapwater, low pressure setting, and eggs on the rack. I did a quick release as soon as the timer ended, and ran cold running water over them in a bowl for at least 3 minutes, then let them sit in fresh cold water. The water came to pressure in 9:20, if that is relevant.

    I am not having any success. The first two times I tried it, I used the steam setting, one batch of 6 eggs for 11 minutes and on another day, one batch of 6 eggs for 9 minutes. I still got totally hard boiled eggs with a green rim around the yolk.

    Today, I tried it on the egg setting, for nine minutes. They were a little better but still but still had a greenish tint around the yolk. The yolk was 100% fully cooked on all batches.

    I wonder if the new Ultra cooks hotter?

    Should I do them on no pressure? I don’t think that would produce eggs that peel so easily.

    1. Hi Dee,

      thank you for your question 🙂

      The quantity of eggs will matter as it increases the get up to pressure time.

      The new Ultra should be the same temperature. Keep on decreasing the minute until it is right for the kind of eggs you use.

      I would think 6 large eggs will take roughly 7 – 8 minutes with 1 cup of water under pressure with the manual button.

      Take care & have fun cooking
      Jacky

  28. I thought something was wrong with my instant pot when I tried to 3 min. hard boiled egg. Gross. Thank you for this post and the pictures. I love 10 mins. with natural release.

  29. I love this method! First time I tried HB eggs I did the common 6-6-6 method using HP but 4 out of 18 eggs cracked, and they were slightly over cooked. Just tried this and my eggs were perfectly Hard boiled, with bright yellow yolks that weren’t dry and beautifully firm but tender whites! Here are the slight modification I did for 18 large eggs:

    -1 cup cold tap water in the bottom
    -Eggs sat out at room temp for approx 5 minutes. They were store-bought eggs, about 2 weeks from their use by date (so not super fresh, but not super old either)
    -Placed 10 eggs on trivet and placed a silicon steamer insert on top of those and placed the remaining 8 eggs
    Cooked on LP for 9 min and did QR. Transferred to a cold water bath and ran the water over them for a few minutes.

    Thanks so much for your tips!

    1. Hi Kristen,

      thank you so much for sharing your cooking experience and kind words 🙂

      Your experience will help those that want to cook a large amount of eggs at once!

      Thank you & have a great weekend
      Jacky

  30. Hello. First the eggs that turn out are absolutely perfect! However, three times I’ve tried the recipe with 12 large eggs, one cup water, low pressure, 11 minutes. (I want the 12 minute XL egg picture!). Each time, 8-9 eggs are burst open. I usually then eat 2 or 3 of them right away (YUMMY!), throw away about 4 or 5, and manage to salvage the rest even though some are cracked.

    What is wrong? Why are all my eggs broken?

    Thank you for your help!

    1. Hi Tia,

      thank you for your question 🙂

      Sometimes eggs have some fine cracks on the shell and it will cause them to burst open due to the sudden temperature change.

      Try placing the eggs on the counter top for 5 – 10 minutes before cooking them.

      Take care & have fun cooking
      Jacky

    2. I place my eggs in a bowl of warm water for about 3 minutes before cooking in the IP. I haven’t had a broken egg since using this method.

  31. I keep coming back to your site for recipes – thank you!! My problem is with cracking. No matter how many or few I put in, about half of the eggs crack! I tried 16 eggs. I tried 6 eggs. I get now how the 16 eggs may have been too many, but with the 6? Some cracked but still cooked in an oblong shape – almost like steam got in the crack and started pushing the half cooked egg out. Any advice?

    1. Hi Tara,

      Just answered a similar question on this recipe 🙂

      Sometimes eggs have some fine cracks on the shell and it will cause them to burst open due to the sudden temperature change.

      Try placing the eggs on the counter top for 5 – 10 minutes before cooking them.

      Take care & have fun cooking
      Jacky

  32. I am in Calgary, AB Canada and wondering if altitude will make a difference.
    I have a 8qt IPDuo80 so it can do low or high pressure.
    For hard boiled eggs (size large straight from fridge) how much time should I use and will number of eggs make a difference?
    Also, side question – will the egg shells hold up for Easter decorating?

    1. Hi Tina,

      thank you for your question 🙂

      The altitude will play a small part on the time, but the number of eggs will make a big difference on the time.

      For 6 eggs, hard boiled eggs will take 11 – 12 minutes on Low pressure and 8 – 9 minutes on High Pressure.

      The egg shells will hold up as long as there are no small cracks 🙂

      Happy Easter!

      Take care & have fun cooking
      Jacky

  33. The tap water temperature varies quite a bit between summer and winter in parts of the US, including where I live. I think I will have to take that into consideration when trying this method, especially for soft boiled eggs.

  34. HI
    I started making HB eggs in my IP over a year ago using your methods. In the intervening months I have made modifications, but always stayed with the low pressure. After reading the recipe again today, I realized I had missed an important point. You used extra large eggs and I used only large. My current method is 6-7 eggs for 5 min on low pressure, NPR for 5 and then into the ice bath. I also follow my daughter’s suggestion and peel the eggs immediately and keep them in a sealed bag. So easy to grab one and snack on the go. Thanks for all of your help.

  35. Your postings are full of valuable information. After reading through the postings, I placed 1 dozen large eggs in my pot and set the time for 12 minutes low pressure. The eggs came out perfectly cooked for my deviled eggs. The shells almost fell off, even without peeling them under running water. No more stove top boiled eggs for me!

  36. Thanks for the great tips and recipes!! My eggs turned out perfectly the second time.
    Here is what I did: (tried for a 8-9min soft egg)
    1st time – 4 eggs at 9 minutes, came out like a perfect hard boiled egg.
    2nd time – 2 eggs at 5 minutes, PERFECT for a 8-9 min soft egg!!!!

  37. Please help! I have made eggs in my IP like 5 times and they ALL have come out as hard boiled eggs… The problem is that I am trying to make soft boiled eggs!! All of the recipes I find online are for one or two eggs. I don’t have time for that. I have 5 kids so I need to make 24 at a time! Like a large batch for the week! When I make one or two, all the recipes turn out fine. But when I put the large amount in, using the same method, they come out hard as a rock. Please help. I have wasted SO much money on hard eggs that my kids cannot stand. They are begging me for soft boiled, but no one (like no one) has any recipes for large batch 8 QT IP!!! Please help!! I don’t have time to do one or two at a time!

    1. Hi Nicole,

      thank you for your question.

      Since 24 eggs will take a lot longer to get up to pressure, I would recommend steaming the eggs on stovetop.

      Wait until the water boils and place the eggs into a steamer basket. It will take roughly 6 – 7 minutes.

      take care & have fun cooking
      Jacky

    2. Have you tried purchasing the specially made egg steamers that fit into the IP? The 6qt can supposedly handle 2 baskets stacked. Each basket fits up to 7 eggs. So you could make 14 eggs at a time, and just do 2 batches. Maybe not ideal, but if they actually cook faster and more consistently in the IP than on the stove, then perhaps running 2 batches wouldn’t be so bad?

  38. I am waiting for the delivery of my first Instant Pot, the 8 quart Ultra. I have a long list of recipes to try, starting with boiled eggs! My question is this: would the amount of water still be 1cup, for the 8 qt? Or more, due to the wider pot?

  39. How do you think the eggs will do if I place them in with some frozen chicken breasts? I’m making a salad and was going to cook my chicken in the IP on high pressure for 10 minutes. I need only 4 eggs. Any thoughts before I try it?

    1. Hi Karisse,

      Thank you for your question 🙂

      The get up to pressure time will be longer with the chicken breasts so the eggs will most likely get overcooked a bit.

      Take care & have fun cooking
      Jacky

  40. Thank you for this recipe — I have been cooking on High Pressure as most all recipes seem to call for is seems. I have been a little hesitant to try low pressure (actually, still a little afraid of this contraption *ha* until now! 11 minute, low pressure worked great for me! I appreciate the science behind it all and find you like the Julia Childs of the instapot.
    Happy Day to you both. I love, LOVE your site!
    Kim

  41. Amy,
    I just tried cooking 2 eggs, 1 cup cool tap water in trivet 5 min low pressure, quick release and into cold water.
    they came out almost hard boiled.
    Any advice?
    Aj

  42. I like the egg yolk texture described at the 9 minute time. What if I only want to hard boil 2 eggs at a time? Would that change ‘cook’ time or anything else?

  43. I cooked 7 Costco extra large eggs for 14 min low pressure, instant release, cooled in ice water. Peeled excellently. Was a very slight ring around yolk so will decrease time by 1 min next time. Thank you for your great info.

    1. Thank you for your feedback Beverly.

      The number of eggs will affect the cooking time. We will be updating this recipe to reflect that as soon as we have all the data.

      Happy New Year to you and your family
      Jacky

  44. Thank you for the recipes!! I just received my instant pot and decided to try making eggs tonight. My eggs turned out perfect at 4 minutes. I’m definitely excited to try your other recipes.

    1. Hi John,

      thank you so much for your kind words on the recipe 🙂

      Looking forward to hearing what you make next!

      Happy New Year to you and your family
      Jacky

  45. This post was super helpful!

    Anecdata from my first egg trial:
    1 dozen jumbo eggs for 4 minutes at low pressure (quick release, cold water bath, no extra rinsing) came out looking like your 12/13 minute egg. I’ll try 2 or 3 minutes next time because I was hoping for something more in the 7-9 minute range, but these are still great!

  46. Oh my goodness! I’ve tried several other methods and this definitely the best yet! Beautiful, perfect eggs and the easiest peeling ever! THANK YOU!
    I’m a bit lazy, so I just did a 5-min ice bath and I didn’t peel in running water. Everything was still perfect!

  47. I appreciate the eggsperament! However I didn’t get anywhere close to your results in eastern Kansas so near sea level 6 eggs at 6 minutes low pressure came out looking like your 12 minute eggs.

    1. Hi Nathan,

      thank you for your kind words and comment 🙂

      For delicate food such as eggs, the amount of eggs used will affect the result.

      For 6 soft-boiled eggs, it will take 3 minutes then Quick Release at low pressure.

      Happy New Year to you and your family
      Jacky

  48. i just bought the duo 6 qt cooker. I have a setting for eggs, I thought after the 6 minutes counted down, it would turn off. It didnt and I overcooked it. Ist there no tone to let me know it is done/

    1. Hi Linda,

      thank you for your question 🙂

      The Instant Pot should start beeping when the pressure cooking is done.

      You will need to do a quick release after or the egg will continue cooking by the residue heat.

      This recipe uses the Manual/Pressure Cook button and low pressure.

      Happy New Year to you and your family
      Jacky

  49. Great post. Only problem for me is….how to do the eggs on low pressure in my instant pot. The egg setting uses high pressure. So which setting do i use?

    1. Not sure how to reach you but would like to know the maximum number of eggs that can be hard boiled at a time and if adjustments are necessary depending on your answer?
      Thank you – brand new user.

    2. Hi Susan,

      Happy New Year 🙂

      I would say you can do 12 eggs at low pressure. The cooking time will be reduced to 9 – 10 minutes for Hard Boiled eggs.

      Have a wonderful week!
      Jacky

  50. tried this and my eggs set at 7min were almost hard cooked. Tried at 5 minutes and they were perfect! I have a brand new Ultra 6qt. However, loved all the info you supplied and it was very helpful. Thanks!

  51. Hi Jacky,

    Thanks for getting back to me. I tried to put them all as close together as possible in the centre of the trivet, as per the instructions on your post. Would you recommend some sort of container for multiple eggs? If not, do you have an idea how I could get them to cook more evenly? Thank you!

    1. Hi Holly,

      thank you for your reply 🙂

      I don’t recommend using container as it will slow down the cooking rate.

      Any chance the lid was pushed down to seal the Instant Pot?

      Putting them too closely together can block the steam from cooking the eggs in the middle. Try placing them further apart and see if they cook more evenly.

      Please let us know how it goes.

      Take care & have fun cooking!!
      Jacky

  52. Thank you so much for posting this recipe, it was so easy to do! But I was wondering if you could help me troubleshoot – I did 6 medium eggs for 9 minutes (with the idea of being happy with 10-12 minute eggs if the cooking time was too long). So far I’ve eaten 3 of my eggs and 2 were the set of 5 minute eggs and the other was set like the 9 minute egg. How has this happened? I enjoyed the texture of both but would like some consistency, please help! Thanks in advance, Holly.

    1. Hi Holly,

      thank you for your kind words and question 🙂

      It sounds like the eggs were not getting heated evenly.

      Were the eggs in a container or on a trivet? Were they stacked together?

      Take care!
      Jacky

  53. I purchased my Instant Pot waaaaay back in June. I saved a bunch of recipes (mostly from your site!) but for some reason, I was nervous to actually try it out.
    Recently, I found out that I need to make deviled eggs for a party. I was looking into the best way to boil eggs that are easy to peel. I found that steaming works better than boiling, then I remembered that I had your pressure cooker instructions!
    Since I had free time today, I decided to finally jump in and try my Instant Pot. I did four eggs to test out the recipe and they came out perfectly! Also, peeling them was a breeze. This will help me to make all those deviled eggs much easier (I may use your deviled egg recipe too!). I just wanted to come here and say thank you for your recipes! Your instructions are very thorough and easy to follow, which made it all less ‘scary’ for my first time.

  54. Not sure where I went wrong. I carefully measured out 1 cup of water, set my Instant Pot to Low Pressure for 9 minutes with 3 eggs on an egg tray. It took about 2 minutes to get up to pressure and went for the full 9 minutes. I used the quick release and followed the directions regarding cooling them down. The odd part was how the white part stayed stuck to the shell, almost like it was glued to it, no way was it going to separate. The yolks turned out as expected, but they were the only edible part. Thoughts?

    1. Hi Jeff,

      thank you for your question 🙂

      Sometimes fresh eggs are like that. The only way is to peel them really carefully.

      Take care & have fun cooking
      Jacky

  55. I have cooked eggs in the electric PC several times, and the yokes have the dark edge which shows over cooking. How do you eliminate it?

  56. I have just ordered an Instapot and I am excited to get it. Thank you for providing some recipes for a new user.
    I make boiled eggs every morning on my gas range. I start with cold water to cover and when the water comes to a boil I set a timer for 6 minutes, take them out immediately and drop into a cold water bath, cracking the shell. They always come out perfectly. They look like your 7 minute egg. If I need to have a harder yolk I keep them another minute or two in the boiling water.
    I am anxious to try them in the Instapot and see how they differ.

    1. I make soldier boys for my kids but can never get the eggs perfectly soft boiled, until today! Thanks for all the work you put into this experiment.

  57. I like hard boiled eggs. I use 3/4 cup hot tap water. Place the eggs on the wire rack and close the lid. Using the manual setting I set it to 6 min on high pressure. As soon as it completes the cooking I let it Naturally Release for another 6 min then release the remaining pressure. I then transfer the eggs to an ice water bath for 7 min. Dry them off and refrigerate. The eggs have always come out perfect. I also use jumbo sized eggs.

  58. I’m brand new to this, so I just tried one egg. I was going for your photo of a seven minute egg. Somehow, it cracked itself open in the middle, likely late in the process — shell on either end pulled off effortlessly and clean. The egg itself came out like your 10 minute egg, but a little misshapen. It tasted good, but I’ll try again to see if I can get a more soft boiled style. Any recommendations appreciated. Thank you.

    1. Hi Maura,

      thank you for your question and congrats on your new Instant Pot 🙂

      Make sure it is at Low pressure instead of High pressure.

      Take care & have fun cooking
      Jacky

    2. Hi Maura,

      thank you for letting us know 🙂

      To make soft-boiled eggs, try reducing the cooking time to 5 minutes and the 250ml cold water measurement will have to be quite precise as well.

      Take care & have fun cooking
      Jacky

  59. Thank you so much for this wonderful information! I love the chart you created as well. I cooked 6 large eggs on low pressure for 8 minutes and got perfect eggs for deviled eggs. (10 min egg on your chart) That’s exactly what I wanted – I figured it would take a little longer to come to pressure with more eggs so adjusted the time.
    The eggs were incredibly easy to peel!

  60. Hi, I just made 7 minute eggs following the directions exactly as listed above. The yolks turned out perfectly, however, I had a very difficult time peeling the eggs. They all peeled horribly, with big chunks of egg white breaking off with the shell. It was very disappointing as I’ve read so many reviews talking about how easy the eggs were to peel. Any suggestions? Maybe a longer cooling period? The eggs were purchased a week ago so they are relatively fresh.

    1. Hi Laurie,

      thank you so much for your comment and question 🙂

      Soft and medium boiled eggs are harder to peel.
      The best way is to gently peel it under cold tap water starting from the top.

      Take care & have fun cooking
      Jacky

    2. Hi Laurie,

      Put the cooked eggs in an ice bath and shake the container rigorously to crack the shells. Let them sit for a few minutes in the ice water and then peel them. I did this last week and the shells came off very easily. I have always had the same problem that you described. This was the first time they ever came off easily for me!

    3. For egg salad type of recipes, I have cracked the eggs (sprayed with Pam) in a bowl placed into the instant pot. Once done, just pushed it thru a cookie rack. Done. No tricks on whole eggs yet.

  61. I live in Denver. I think altitudes effect cooking. I have an InstaPot DUO60 6 Qt.

    Eleven minutes at low pressure followed by immediate ice water immersion with 3 large Kroger brand eggs resulted in perfectly cooked, medium/hard eggs. The yolks were a darker yellow but fully set. I have never had hard boiled eggs that were that easy to peel. I almost dropped the last one; after cracking the shell, the two shell halves slid apart too fast.

    I feel like my entire life has been a lie up until this moment.

    Thank you for this.

  62. Thank you so much for posting your experiment and findings. All I wanted to know was how to cook an egg in the Instant Pot, and you answered that question in the most thorough way possible. I have posted your results on my website, but made sure to give you credit and link back to your site. Thanks again for such a good post!

  63. I use my 6qt. for everything including boiled eggs. But I have found that it doesn’t take as long as you have stated. I live in Texas so that may be the difference. I cook 9 eggs for 10 min. and they come out perfect.

    1. Hi Shelley,

      thank you for sharing your cooking experience with us.

      Many factors can affect the result.

      The get up to pressure time will be longer with 9 eggs.

      This recipe calls for Low pressure with Extra Large Eggs.

      For high pressure & large eggs, we usually do it for 8 minutes + QR.

      Take care & have fun cooking
      Jacky

  64. Try high pressure for 75 minutes! I am not crazy. This is called “Korean spa egg” that is being sold as a hit snack in every spa salon in Korea. White turns to brown and you can feel gummy texture. Don’t forget to put salt either in the water or over the eggs. BTW this posting is really helpful and very scientific.

    1. Thank you Sue!

      I have tried Korean spa egg in our client’s restaurant!! I will have to try it in the pressure cooker 🙂

      Take care & have a great weekend!

      Jacky

  65. My GoWISE 12 quart must cook hotter than your pressure cooker. I just did hard cooked eggs in my unit using LOW pressure and 8 minutes and got slightly overcooked eggs. (just starting to green). So, your times wouldn’t work for my pressure cooker. I will try processing for 7 minutes next time. Different pots cook differently. Eggs seem like something so easy to make but can really be quite difficult to get successful results. Thanks for the article.

    1. Hi Suzanne,

      thank you for sharing your cooking experience in the GoWISE pressure cooker with us.

      Hopefully we can get our hands on one soon 🙂

      Take care & have fun cooking
      Jacky

    2. After just finishing another batch of 12 eggs. It seems like 7 is my lucky number! My 7-minute LOW pressure egg looks like your 12-minute egg. Still, thank you for replying. Loved the article. Heck, I love anything Pressure Cooker related…. 🙂

    1. Hi Jacqueline,

      What I mean is Sous vide method will give you the precision that you are looking for.

      Soft boiled eggs can be made in the Instant Pot. The result will vary a little as the temperature of tap water will not be the same each time.

      Take care & have fun cooking
      Jacky

  66. Still adjusting to get perfect soft boiled eggs (I love hard boiled eggs in the InstantPot, ease of shelling is a big plus when making a deviled egg dish). With soft eggs, there still seems to be too much cooking at the edge. I like a runny center, preferably runny yolk with a set white. Would cooking them in a bowl of water set on the rack with cup of water in pot; mitigate the heat into the egg? Today’s was 4 minutes low pressure, fast release, rinse and eat. Edge of yolk a bit chalky.

    1. Hi Jacqueline,

      It’s great to hear from you again! Using the pot in pot method will definitely slow down the cooking process.

      For more precise cooking, using the sous vide method will yield some of the best eggs!

      take care & have fun cooking
      Jacky

  67. Goose Eggs. I have now done several goose eggs. It took some experimentation but I landed on 19 minutes using your prescribed method (low pressure, quick release, ice bath, etc.). 19 minutes was to get a perfectly hard boiled egg to use for Deviled Eggs.

  68. Thank you for such detailed instructions. How would you adjust this for freshly laid eggs that have not been refrigerated?

    1. Hi Andrea,

      thank you for your question 🙂

      We haven’t tried it with freshly laid eggs. I would suggest following the chart and adjust accordingly.

      Please let us know the result!!

      Take care & have fun cooking
      Jacky

    2. I just tried this. My eggs were a little smaller and room temperature, so I tried 11 minutes. One egg (out of 12) cracked. I think I heard it happen, about 3 minutes before time was up. I ate that one, and the shell popped off more easily than any other hard boiled egg I’ve ever had (farm fresh hard boiled eggs are usually especially difficult to peel). It was perfectly done, and delicious! Thanks for the recipe!

  69. I’ve tried this twice now in my Breville Fast Slow Pro, Costco omega eggs, right from the fridge on the trivet (second time) in the steam basket on the trivet first time – first time I did low pressure, 6 min quick release, ice bath and they where perfect hard boiled rge way hubby likes them. I like mine more medium (tiny bit of unset yolk/ not runny) I tried 4 min low pressure QR / cold ice bath today but they where still more hard boiled…. am I going to have to go down to 2-3 min to get mine how I like them?? I’m starting to think pressure cooker eggs are best for those who like them hard!!

    1. Hi Marie,

      thank you for your comment and results with the Fast Slow Pro 🙂

      I would suggest trying 2 minutes to see how it will be like. Can’t hurt to try!

      Take care & have fun cooking
      Jacky

  70. I just got my instant pot last night and this was the second recipe I’ve tried. Using large eggs cooked at low pressure for 7 minutes gave me an almost completely set yolks, but being the stubborn person that I am I gave it another shot. 5 minutes gave me something that looks like your 6~7 minute examples. Am I doing something wrong here?

    1. Hi Nick,

      thank you for your question and congrats on your Instant Pot 🙂

      Make sure to use exactly 1 cup of cold water and a trivet.
      If the eggs are touching the water, they will cook faster.

      Other than that, it could be the eggs.

      Let us know if you run into any questions with your new Instant Pot!

      Take care & have fun cooking
      Jacky

  71. Thank you so ,much for this recipe. I have been trying hard boiled eggs on high temp, but whites were rubbery. I just tried yours at 12 min-low pressure-quick release-large eggs. The whites were perfect, but the yolk need just a bit more doneness ( our preference). Should I add an extra minute cook time, or let it sit for a minute after cooking?

    1. Hi Karen,

      thank you for your question and kind words 🙂

      Adding an extra minute cook time or let it sit for a minute after cooking will both work.

      I would try adding an extra minute cook time as the beep will tell you when it is done!

      Take care & have fun cooking
      Jacky

  72. I did the 6 minutes egg, and it came out perfect. The de shelling was so easy and I didn’t even need an ice bath. Total game changer!

  73. Thank you very much for the very thorough work you did for this post. I love that you took the time and effort to tell us what worked, and what the results were. I love soft boiled eggs but it isn’t always easy to get it right. The IP should take care of that. When I make hard boiled eggs I like them fully set, and now I know how to do it. Before this I was using large eggs, but am glad to know that I can do larger eggs. Thank you so much for the ideas and recipes. I really look forward to your posts. Have you done a cookbook? I would certainly buy one if it were available.

  74. Why the soak, rinse, soak steps? Why not just place in cold water? Also, for soft cooked eggs, the cold water cools them too much, for hard cooked (as for deviled or sandwiches cooling them wouldn’t matter) but curious about this ritual and no explanation given?

    1. Hi Jacqueline,

      thank you for your question 🙂
      Both ways will work. The idea of cold water is to stop the eggs from cooking further.

      If the soft cooked eggs are being served immediately, you can just place them in a cold water bath briefly (until cool enough to handle) and peel to serve.

      Take care & have fun cooking!
      Jacky

  75. I have been making my eggs in my InstaPot for a year now. I will never go back to a stovetop or oven method. They literally slide out of the shell! I make scotch eggs almost weekly and love the 6 minute egg in the center.

  76. 13 minutes in low pressure then into an ice bath peeled beautifully but were quite green. Should I go down to 11 minutes you think?

    1. Hi Jess,

      thank you for your question and comment 🙂
      The green ring is an indication of overcooking. Try adjusting to 11 minutes and see what happen.

      May I know what kind & size of eggs you used?

      Thank you
      Jacky

    2. Yea they were fresh large eggs from Costco. I may try them again later today. The deviled eggs all got eaten at the party last night!

    3. Hi Jess,

      thank you for your reply.

      For large eggs, we recommend cooking 1 minute less as this recipe was tested with extra large eggs.

      Glad to hear the deviled eggs were a success!

      Have fun cooking!
      Jacky

  77. By far the most consistent hard boiled eggs I have ever had the pleasure of cooking. I cannot thank you enough for producing such an excellent guide. Goodbye inconsistent stove-top eggs!

    1. Hi Tonya,

      thank you for your question.
      I haven’t tried it, but my best guess is to reduce the pressure cooking time by 2 – 3 minutes 🙂

      Let us know the result!!

      Happy New Year & Have Fun Cooking
      Jacky

  78. Followed the instructions, and worked out well. However, after rinsing the eggs with cold water; the eggs were cold on inside. I guess I will have to rinse with cold water for less time.
    Thanks for the cooking guide.

    1. Hi Jim,

      thank you for the kind words and feedback.
      if the eggs are going to be consumed immediately, I would just peel the eggs under cold water and serve immediately to avoid it from getting cold.

      Happy New Year & Have fun Cooking!
      Jacky

  79. I did mine on manual, low, 6 minutes and quick release into an ice bath but they still came out like your 13 minute egg… Any ideas? They also have a relatively strong egg odor as compared to when I cook them on the stove top.

  80. Loved your post and photos. Thanks. I did mine for 9 minutes and they were perfect. My son did the exact test and although the eggs were perfect, he had 4 eggs crack out of the 12. Do you know what could cause the cracking?

    1. Hi Sweetoholic,

      thank you for your kind words and feedback 🙂

      he had 4 eggs crack out of the 12. Do you know what could cause the cracking?

      Here are the two common reasons
      1) The eggs most likely had some fine hairline cracks on the shell to cause them to crack.
      2) The eggs were cold and placed in boiling hot water.

      Happy New Year & Have Fun Cooking!
      Jacky

  81. Absolutely perfect the first time around!!! My toddler loves hardboiled eggs and this was so easy that he could help make one of his favorite treats. Thanks so much.

  82. Thank you, thank you, thank you!! Have been struggling to get the right hard boiled egg in the Instant Pot. I think the high pressure setting was problem!!

    Wonderful post!

  83. Perfect ! These eggs came out just the way you say they would. FINALLY, no surprises as to the doneness!

    I really appreciate all you two are doing 🙂 Great recipes, EXCELLENT instructions.

    Thank you

  84. Just curious why you didn’t test at 4 & 11 minutes?
    Also, we have chickens…would this method work for fresh eggs, especially the easy peeling part? We have a terrible time peeling hard boiled eggs.

    1. Hi Debra,

      Thank you for your question. We actually ran out of eggs during our test so we had to skip ahead for 11 minutes 🙂
      I would love to know if this method will work with fresh eggs as fresh eggs are hard to come by here! Please let us know the result if you try it.

      Thank you and Happy New Year!
      Jacky

    1. Hi Patricia,

      thank you for your question.
      To make hard boiled egg at high pressure, many people use 6 minutes cooking time + 6 minutes natural release with good success.
      Perhaps you can give that a try.

      Happy New Year & Have fun cooking!
      Jacky

  85. This was so helpful I was getting the “green ring” when I first used my IP to make hardboiled eggs. After running across this post, I now have perfect yellow yolks in my hardboiled eggs (11 mins at low pressure, quick release and directly into the ice bath). Thanks so much for sharing your findings with us!

    1. Hi Yomi,

      Thank you for your question 🙂

      We used extra large eggs for this guide. If you are using large eggs, please reduce the timing by 1 minute.

      Take care & have fun cooking
      Jacky

    2. Sorry, no I was asking to user DCG. I think most people use large eggs, not extra large eggs as most recipes call for large eggs. And besides, the shells on extra large eggs are more fragile and tend to crack more frequently than large eggs.

  86. Before purchasing a pressure cooker, I had been steaming my eggs on the stove for 9-10 minutes for medium-cooked eggs. I now have the Instant Pot IP-Duo60. I have made several batches of eggs, using low pressure, a 2- or 3-minute pressure-keeping time, and 4-5 minutes of cool down before releasing the pressure and putting the eggs in an ice bath. My eggs have never come out close to medium-cooked, always hard, with fairly dry yolks. Do the newer Instant Pots operate at a higher PSI than other pressure cookers? Why would my eggs be cooking so differently than the recipes I am finding online?

    1. Hi Jenny,

      thank you for your question. The newer Instant Pot operates at the same PSI as older Instant Pot.

      There are many factors that can influence the result 🙂

      May I ask how much liquid are you using to cook the eggs. The amount of liquid we use will affect the up to pressure time and can overcook the eggs.

      3 minutes pressure cooking time + 5 minutes cool down is roughly 6-7 minutes pressure cooking time.

      Have fun cooking!
      Jacky

  87. First of all, Thank You so much for taking the time to do this eggsperiment (lol, love the terminology). You are such an adorable couple and I think it is wonderful for you to take the time to do this for all of us.
    Not to sound stupid, but I don’t refrigerate my eggs. I get them from a local farmer (I live in Costa Rica) so they are fresh, organic eggs. Refrigerators are on the smaller size here than US so we keep them on the counter top.
    The eggs also come in size from medium to large (he tries to give me large, which I prefer). I would love to know how the times would change for the Soft, Med, Hard boiled eggs due to them being fresh and not refrigerated. I never thought about doing them on low pressure.
    I just did 8 eggs along with cubed potatoes (for potato salad), cooked at high pressure for 4 minutes, QR, (was so afraid they wouldn’t be done so I did the counter twirl check before the ice bath) immediately put into Ice bath and they were perfect hard boiled eggs, however, I want to do the low pressure method and was curious about them being fresh.
    Any help would be greatly appreciated

  88. I’ve had my Instant Pot for a couple weeks, and LOVE IT! I just cooked 3 eggs, exactly like you said, and wow!! These were so perfectly cooked, and peeled better than any eggs I have ever cooked! Thank you & I can’t wait for more of your instructions!!! Merry Christmas!!!!

  89. Your three minute egg looks very like the onsen (Japanese hot spring cooked) eggs that are all the rage with sous vide cooks, generally cooked at 168 F for thirteen minutes. Here to shades of variation by slight changes of time and/or temperature, white usually less set than your ramen egg.

    Though I cook many different things in the pressure by far the most important things I make are stocks. I make, chicken, beef, veal, corn (use the cobs) turkey, vegetable and fish stock. One soup “stock” that doesn’t see the inside of the pressure cooker is whey left over from making home-made ricotta cheese. It is unbelievably delicious!

    1. Hi Mark,

      thank you for your comment 🙂

      I personally love Japanese hot spring eggs!! I just finished making turkey stock in the pressure cooker 2 days ago 🙂

      Have fun cooking
      Jacky

  90. Thank you so very much for the plethora of information!

    I’m brand new to pressure cooking, so please forgive my dumb question. You specifically state to use one cup of water. My electric pressure cooker is 11qt. Should I use more water for a larger cooker? How would more water affect the process &/or outcome? Tyia!

    1. Hi Lori,

      thank you for your kind comment and question 🙂

      The minimum liquid requirement for your pressure cooker should be in the manual book. I think the requirement will be ~1 1/2 cup of water.

      More water in the pressure cooker means a longer “go up to pressure time”. I imagine the eggs will come out slightly more cooked than the pictures have shown in this article.

      For example: Your 6 minutes eggs will look somewhere in-between 6 minutes – 7 minutes eggs.

      Have fun cooking!
      Jacky

    1. Hi Cheri,

      thank you for your question.

      The pressure cooking is not the best cooking method for turkey breast as it is a very lean cut.
      I would recommend using an oven for such a large breast 🙂

      Have fun cooking!
      Jacky

  91. Was trying to make your 7 min low pressure egg. Tried 6 mins because I was using Large eggs. Still came out fully hard yolk. Is there something wrong with my IP? I checked and did it twice to make sure I didn’t do it on high pressure accidentally. Nope. Same. Did a quick release and used 1 cup of water.

    1. Hi Alice,

      Were the eggs put into a cold water bath as soon as they were pressure released.
      This is the first time we have seen this. Can you do a 1 cup cold (250ml) water test on low pressure and tell me how long it take to natural release.
      I want to make sure your low pressure button is not faulty.

      Thank you!
      Jacky

    2. I did 1 cup cold water on low pressure for 1 minute. Took 4.5 minutes to come to full pressure. Went for 1 minute. Then on natural release it’s taken 12 minutes 45 seconds. Is that normal?

  92. Hi there~

    I cooked about 13 eggs in my Instant Pot yesterday… set it on Steam for 7 mins. I totally forgot about them and they were in the pot 20 mins longer… after they were done cooking before I put them in the ice bath. Pressure was already gone by the time I got back to them. When my husband went to crack one he said they smelled VERY sulfury and was afraid to eat them. Is there anything that happened to cause this or make them not edible?

    1. Hi Karen,

      Thank you for your question.

      The green outer layer around the egg yolk and sulfury smell is an indication of eggs being overcooked 🙁
      This reaction is caused by sulfur in the whites and iron in the yolks when it have been cooked for too long.

      The eggs may not be the best tasting, but they are totally safe to consume.

      I hope this answers your question 🙂

      Have fun cooking!
      Jacky

      I hope this answer

  93. Quick question. How should I factor in altitude in this and other posts on your blog? Im at high altitude (about 4,500 ft). Thanks!

  94. Using my Fagor Lux 8qt Multi-cooker on a dozen refrigerator-cold eggs, the 12-minute, low-pressure setting gave me about 9-minute results. Still very edible in my house, but not the almost fully cooked yoke of your image. Will probably try 13 minutes next time (and there WILL be a next time!). Sure was easy and trouble-free..

    1. Hi Dami,

      thank you for letting us know 🙂
      We did the experiment in our Instant Pot and base on the manual it seems like the PSI is slightly higher.

      Instant Pot : Low 5.8 ~7.2 psi
      Fagor LUX 8QT: Low 5 psi

      I will update the article to point that out. Thanks again!

      Have fun cooking
      Jacky

    1. Hi Alma,

      If you are perfectly happy with your current pressure cooker, you don’t really need an Instant Pot 🙂

      With that said, electric pressure cooker is great for set-it and forget-it.

      Have fun cooking!
      Jacky

  95. When does the time start?
    From lid on, on the stove, first heat or
    when the steam starts to come out of the pressure valve. The start the timer.
    It was not clearly explained. Over all great experiment.
    Cheers

    1. Hi Neil,
      thank you for your comment 🙂

      All the pressure cooking time on this site is after the pressure cooker has reached the indicated pressure.

      Have fun cooking!
      Jacky

    1. Hi Christina,
      thank you for your question 🙂

      The way to simulate the low pressure result is to cook the eggs with 1 cup of cold running tap water for 6 minutes at High Pressure + 6 minutes Quick Release.
      Then place it in a cold water bath to shock the shell and stop the cooking process.

      Have fun cooking!
      Jacky

    1. Hi Sweetiepie,

      Yes it does.
      It is mostly the temperature shock from cold water bath that makes the eggs peel easier 🙂

      Have fun cooking!
      Jacky

    1. Hi Patricia, thank you for your question 🙂

      You can try another very popular method called 6 6 6
      6 minutes high pressure + 6 minutes natural release + 6 minutes water bath.

      Have fun cooking!
      Jacky

    2. Thanks for the reply!
      If 666 is for hard boiled eggs, What would the method/timing be for soft or medium eggs?

  96. I cooked 12 extra-large eggs at 5 minutes. Perfect to eat hot and cold. Love the pictures and comparison. Thank you.

  97. A bit surprised at your results. I make perfect hard boiled eggs with 8 minutes at high pressure, quick release, and ice water bath. Occasionally a very large egg will be underdone, but it never took me 15 minutes for a hard cooked egg.

    1. Hi Jan, thank you for your comment.
      Yes, you are right. 15 minutes at High Pressure will overcook the eggs 🙂
      For this experiment. we used Low Pressure instead of High pressure because we find the egg whites textures are slightly better with the Low Pressure method.

  98. Thanks for that !
    Looking forward to getting goose eggs over the next few weeks. Any idea how long they would take – for soft boiled ?
    Mairi

    1. You’re welcome Mairi!
      Unfortunately at the place we live we don’t have any access to goose eggs at all, so we couldn’t test it. 🙁
      If possible, let us know the results after you test it. We would love to know as it would be very helpful for other readers! 🙂

  99. This is such an awesoe resource!! Thank you! I JUST discovered Instant Pots a few weeks ago and ordered one right away. I’ve cooked SO many things in it since we got it last week. I have chickens and always have an abundance of eggs. Will certainly be trying this. So glad I found our blog!

    1. We’re glad that this is helpful.
      Welcome to the Instant Pot tribe!! haha~ You’re gonna love it 🙂
      Let us know how your eggs turn out 😀

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