Instant Pot Hard Boiled Eggs
Recipe by Amy + Jacky | PressureCookRecipes.com
Super easy ways to make Perfect Instant Pot Hard Boiled Eggs (Pressure Cooker Hard Boiled Eggs) that are easy to peel. Includes both High Pressure & Low Pressure cooking times.
Ingredients
- 6 - 8 large eggs (straight from fridge)
- 1 cup (250ml) cold water
Instructions
- Place Eggs in Instant Pot: Place 1 cup (250 ml) of cold water and a trivet in Instant Pot Pressure Cooker. Place 6 - 8 large eggs on the steamer rack. Close the lid, then turn Venting Knob to Sealing position.
- 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.
- Serve Instant Pot Hard Boiled Eggs: 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.
Video
Notes
*Use Cold Water: Ensure you're using 1 cup (250 ml) of Cold Water because some users like to shorten the "coming up to pressure" time by using hot water or warm water, and this will directly affect the final results of your Hard Boiled Eggs.
*Don't Submerge Eggs in Water: Submerging the eggs in the water during the pressure cooking process will affect the final result of your Hard Boiled Eggs.
*Adjust Accordingly: Be sure to test and adjust to your situation because many factors affect the results of your hard boiled eggs including:
- Altitude (we're close to sea level)
- Amount and temperature of the cooking liquid
- Amount of eggs
- Size of the eggs
- Freshness & temperature 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)
Nutrition
Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 65mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg