Instant Pot Perfect Hard Boiled Eggs
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Now your eggs will come out absolutely perfect every time in the pressure cooker! All you need is 3-7 min! That’s it!
How do you like your eggs? A soft boil, a medium boil, or a hard boil?
I prefer a soft boil. I love a runny yolk.
But, no matter what you prefer, I have you guys completely covered to make the absolute perfect hard boiled eggs right in your pressure cooker! All you need is your metal trivet (the one that came with the IP), 1 cup water, and 6-12 eggs.
From there, you can set your timer anywhere from 3-7 minutes (depending on your preference). That’s it! No babysitting. No fuss. No waiting for the water to come to a boil. No nothing.
And you know what? They’re even easier to peel than traditional hard boiled eggs.
After this, you’ll never want to make hard boiled eggs on the stovetop ever again.
Instant Pot Perfect Hard Boiled Eggs
Ingredients
- 1 cup water
- 6-12 large eggs
Instructions
- Add water to a 6-qt Instant Pot®. Place metal trivet into the pot. Gently add eggs on top of the trivet.
- Select manual setting; adjust pressure to high, and set time for 3-7 minutes.* When finished cooking, quick-release pressure according to manufacturer’s directions.
- Cool eggs in a bowl of ice water for 1 minute. Drain well and peel.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I did 6 minutes and it was perfect!
The only way I will ever hardboil my hens fresh eggs again!
This is my go-to recipe for boiled eggs. I will never go back to the stove-top again. They are cooked perfectly and SO easy to peel!
I live at an altitude where cooking, especially baking, is a challenge. And who would thinking making something as simple as hard boiled eggs could be frustrating. This simple instruction on using to make hard boiled eggs works. I will say that using eggs brought up to room temp is key for the timing to be right.
Same instructions for an 8qt Instant Pot?
Question: how does the times scale for fewer and what about a 3qt Duo instead of the 6 qt. Just the two of us. Love soft boil with cubed toast for breakfast. May want a few hard boil for salad or snacks.
By far the EASIEST way to boil eggs!! I did 6 minutes and they came out perfect for egg salad sandwiches. Super easy to peel too.
Thank you for supplying the times for each type of egg. So many different versions out there for the “perfect hard boiled egg”
so easy, turned out perfectly! Thank you!
I works every time! Than you
Perfect hard-boiled eggs, every time. I give mine 8 minutes, as we have our own hens, and their eggs are larger than the “extra large” in stores. Thank you for the help!
Best boiled eggs ever! First of all, I followed the time recommendation to get those perfectly jammy yolks, and they were spot on. Secondly, after I did the ice bath the peelings practically jumped off the eggs!
Made these to color Easter eggs. We loved them this way.
Perfect hard boiled eggs every time.
This makes great eggs, and I’ve used it quite a few times, but does altitude make a difference? I’ve never really paid attention to my altitude and cooking, but I’ve had to increase the time to 9 min to get firm yolks, and even this time a couple had a little soft spot in the middle still.
I’m at just over 2000 feet and I find it makes a bit of difference for canning and baking but not pressure cooking as it creates the pressure it needs.
6 minutes for me makes prefect hard cooked eggs every time!
This is a good method and I’ve been using it as well asthe 5-5-5 method which is pretty much the same. One problem I have though is after the first batch, which peels fine, I immediately put in a second batch of eggs and they don’t peel very well at all. I’m wondering if the second batch, which I start in the same water, now hot, is changing the process.
My guess would be that your second batch is being cooked for a shorter period of time since you are starting with water that is already hot. Try cooking the second batch with cold water or adjust the time so it cooks longer; I’m not sure how much of an adjustment to make though.
My go to! Makes it so much easier!
Great reviews! Can you convert the settings and time for a pressure cooker rather than an InstaPot?
Excellent eggs to peal
works perfectly! I’m amazed how easy it is to peel the eggs, too. I wonder why that is? it makes this method perfect for deviled eggs, when you need perfectly peeled eggs.
Perfect every time!
I eat cage-free brown eggs and enjoy a medium yoke. I’ve been using a 12 min boiling process that cooks the yokes perfectly but they are soooo hard to shell. I just bought a Duo Plus 6QT and tried 8 brown eggs for 5 min at high pressure with quick pressure release and ice chill per your instructions. It worked perfectly! The yoke was perfectly cooked and light, the white seemed to be softer than boiled, and best of all, they were soooo much easier to peel! I believe the pressure actually softens the shell at bit.
Thank you Chungah!
Will never have hard boiled eggs again! This method is perfect and peels with ease! I always try to use the older eggs that I have (as I would for traditional HB eggs), don’t know if it’s necessary with this method, but it’s been working so I’m not gonna mess with it.
Perfect!! Will do them this way from now on, so essy!!!
Didn’t work. I put mine on for seven minutes and they were still on the soft side of soft boiled. And they were almost impossible to peel. It would have taken the same amount time to do it in water on the stove top and would have been fully cooked and easy to peel.
I always get a few cracked eggs when I follow these directions does anyone know why
Try bringing your eggs to room temperature before adding to the instant pot.
Absolutely perfect results. Thank you. I’m not even that crazy about eggs. These are so yummy. I set it for 5 minutes. I love that yolk consistency!
I am in complete agreement with you! I come to you because I cannot remember the times! Thanks for making life easy for me.
Thanks for the recipe! I wasn’t sure where to begin! I tried 4 minutes, in my opinion, that made perfect hard-boiled eggs. 3 minutes made perfect medium-boiled eggs! I used 6 eggs, 1 cup of cold water, quick release, ice bath.
Perfect. No trivet needed.
This is my go-to guide when I want to make hard boiled eggs!
Just tried these for our Easter eggs this year, and they came out perfect. We have an 8-quart Instant Pot, so I used 1.5 cups of water instead of one, and we had 14 eggs in there because we have a two-tiered holder made especially for eggs for the Instant Pot. I tested one after the first batch to see how it was and it’s the best hard-boiled egg I’ve ever eaten. I did them for 7 minutes because we like the yolk firm, and the yolks were perfect – beautiful yellow with no green, and soft and creamy while still fully set. I’ll never boil eggs again.
mine too ! 12 eggs, 1 1/2 cups water , 7 minutes + very cold water bath= perfect eggs, yellow yolks, no green , easy to peel !
Perfect place to start with the IP. I used 4 eggs, straight from the fridge. 7 minutes , ice bath and perfectly set hard yolks. I’ve never gotten them this good by myself! If you’re an egg lover, I’d get one just for that. It feels like they’re trying to fall out of the shells.
Wow. I was skeptical but this worked perfectly. I left my eggs out for maybe 45 minutes before cooking. Did 5 minutes on high pressure with quick release. The eggs had no cracks, peeled beautifully, and the yolks were perfectly firm without being overly dry. This will be my go to from now on!
Thanks for the tip of leaving eggs out for 45 minutes. I will try that! I had cracked eggs.
Perfectly cooked eggs every time! Thank you
This worked great for making hard boiled eggs! Thank you!
(I’ve already submitted 2 posts, but I’ll add one more…)
I’ve noticed that different egg boiling sessions can give varied yolk consistency results, even though the same settings are used over and over again. I’ve determined that this difference is because little silver button on the instant pot cover doesn’t always seal the pressure at exactly the same time each session, and this slight variance is enough give different egg yolk consistency results each time.
To get a more consistently cooked yolk, I will ignore the instant pot buzzers, and instead, focus on a smartphone timer that I have set for a pre-determined amount of time. This timer will begin at exactly at the same time I start the instant pot.
So, when I manually set the instant pot to 6min at low pressure (for 9 eggs with 1 cup water), I will begin a smartphone count-down timer to 18 minutes.
When the cellphone time of 18 min is competed, I will release the pressure, and move the eggs to the cool-water bath.
When I do this, I find that that there can be as much as 1 to 3 minutes difference in overall cook time, had I relied solely on the instant pot buzzers.
Surprisingly, this (separate timer) technique makes a difference. 🙂
Obsesive Compulsive get a life for christ sake
Thanks Roger, I didn’t realize this is why I was getting inconsistent results. Sherell is just rude.
not nice sorry your having a rough time 🙂
I found that LOW PRESSURE (as opposed to HIGH) helps minimize the number of cracked egg shells during cooking. Just adjust time appropriately.
Also, if an egg is found to be floating, in the cooling water, it either is said to have a large air pocket in it, or it is a bad egg.
a search on the net says that the true test of a bad egg is if it smells bad.
if it does not smell bad, then there was probably a large air pocket, and is safe to eat.
I also learned that chickens in Europe are vaccinated to not have salmonella, so they can be less careful about leaving eggs un-refrigerated.
Here in the states, it appears we should not leave eggs without refrigeration for more than 2 hours, regardless of cooked or not cooked.
In the us and canada we clean the eggs, when you wash the eggs you remove the natural film on the egg called the bloom. When that is washed off the egg needs to be refrigerated. When you buy eggs in most of Europe they are unwashed and because of the bloom can sit at room temperature for quite a long time.
Thanks, Karen, for clarifying my inaccurate conclusion I wrote about about why certain eggs can withstand room temperatures. I’ve been further educated.
I have free range organic pastured chickens. The US is the only country required to refrigerate eggs because they strip the bloom off the eggs by washing. When chickens lay eggs they are coated with “bloom” which protects the egg from bacteria entering while they’re being incubated. Unfortunately the US as usual has to interfere with Mother Nature and wash that off leaving the shell porus and prone to bacteria, and absorbing odors from the refrigerator.
Can I assume the directions above are for refrigerated eggs and not room temperature? I rather take them right out of fridge then right into instant pot then have to plan ahead to get them to room temperature.
Thanks
Good to know. Thank you,
It’s not just the US that washes the bloom off eggs, Canada does too.
I
live in the philippine’s go to the wet market to buy my eggs
I know nothing about bloom or no bloom but my eggs last up to 2 weeks in the fridge when I bring them home
I prefer yolk to be fully cooked, but at tender as possible.
each morning, I cook 9 eggs at a time, using an OXO Pressure Cooker Egg Rack. I found it at target.
1 cup water, and cook manually on LOW for 6 minutes.
I give 3 more minutes (on WARM setting) without release of pressure, then immediately place all 9 eggs in a 5-qt container which has about 3+1/2 qt of cool water .
I swirl the eggs around to cool them for about 30 sec or so, then begin peeling, using the cooling water to remove any shell bits stuck to the eggs after removing the shell.
SO CONSISTENT in results.
I end up eating 9 egg whites, and about 1/2 yolk (for cholesterol reasons I am limited in yolk consumption)
coupled with Bolthouse Farms ‘Salsa Verde Avocado dressing, and coarse ground black pepper, and I have a fantastic protein-rich, low fat, low sodium breakfast
cooking variables to play with (while maintaining the 6 min low pressure setting):
* the number of eggs being cooked,
* the volume of pressure cooker water,
* the waiting time to release the pressure.
I suppose the OXO egg holder could also be double stacked, so as to boil 18 eggs.
I suppose you could double stack eggs with 2 of these devices.
Can someone please modify the recipe to say how much water to add?
Thank you!
The amount of water is included in the recipe. 🙂
It says one cup at the top of article
Thanks for the recipe! I wasn’t sure where to begin! I tried 4 minutes, in my opinion that made perfect hard boiled eggs. 3 minutes made perfect medium boiled eggs! I used 6 eggs, 1 cup cold water, quick release, ice bath.
I did 5 eggs on high pressure for 4 min with a quick release. When I opened the IP, about 3 of my eggs had cracked during cooking. 🙁
Can I still use the cracked eggs? Are they still good to eat?
I have used this recipe before & never had a problem. Eggs always turned out terrific.
Thank you!
My eggs cracked too. What went wrong?
Did you put the eggs in the water or in a basket?
Doesnt the article say low pressure?
I simply cannot believe how easy the shell just slides off! I’ll never -boil- eggs again, I bought an egg rack for my instant pot, works like a charm towards making eggs, I have noticed that if the eggs touch they don’t cook properly, so I got the egg rack. I steam my eggs at 6 minutes, high pressure, with 2 cup of water, use my egg rack, vent closed, medium heat, the center lite, I have the 3 quart, can only hold 7 eggs, so I make 2 batches, If you reading this, do get a 6 quart unit, set up the unit, walk away, do something else, come back in 15 minutes, I have hard boiled eggs, way cool, I do put the eggs in cold water to stop the cooking, peel them all, check the water level in the pot, add a little more water, do the next batch. It simply cannot be any easier. The egg rack came with a 4 cavity silicone egg bite mold, wash the thing, dry, then I put in sliver of butter, bit of cheese, bit of cut up ham, a bit of cut up spinach, 1 whipped egg, touch of salt and pepper, I did this in all 4 molds, cover with foil, then high pressure for 15 minutes, vent closed, I can’t believe it, natural vent, out popped these 4 egg bites. Talk about *fast* food, I have both hard boiled eggs and egg bites in the refrigerator. NOW, my fav dessert is cut and core an apple, I add a bit of orange rind, high pressure this for 6 minutes, I use the pot in pot technique, add a little water to this pot, still put in the small rack and add water to the master pot, when done, vent, pull out the inner pot, watch it, it is very hot, then add a little butter, some cinnamon, a few drops of vanilla, little honey , you’ll have a dessert you won’t believe. Do remember that this unit is a *Steamer*, make sure you have some liquid in the main pot, the one that came with the unit, minimum of 1 cup of liquid, when I make beef stew, I use beef bone broth, do make sure you have 1 cup of liquid in the unit’s pot, otherwise you’ll get the -‘food-burn’ message. I use my instant pot every day. Stay safe, wear a mask, social distance 6 feet or more, wash your hands and face when you come back from shopping.
this works!!!!
I can’t BELIEVE how easily these eggs peel!!!!
anyone know if 2 dozen egss can be done in one6-quart pot?
I don’t know if two dozen would fit — my stackable racks only hold 14 total.
Chungah, let me start by saying that I’m a huge fan of your site. That said, Thanks for the times on the other than hard boil. That’s very handy. Here’s my experience.
Hard boil: Room temperature eggs. I’ve done up to 18 with perfect results. 4 minutes on high, 5 minutes on natural release, quick release, ice bath for 3-4 minutes, peel. No green.
HOWEVER, I’ll definitely give yours a go because it involves only one cook time step.
You are correct when you say they peel so easily. It makes working with hard boiling eggs a joy. No more stovetop.
I just made these!!! It’s ABSOLUTELY WONDERFUL!! So easy to do! The shells (cracked and then run under drizzling water) just slipped off the egg! I couldn’t believe it! Nice on the inside, too, with a hard boiled white. The whites are softer than I thought they’d be, but they’re firm. This is the best hard boiled egg I’ve ever eaten! Great for my salads, on keto bread sandwiches with keto mayo, and just in case I want to “fat fast”. I can’t believe I didn’t know about this before: another use for my instant pot for Keto and Intermittent Fasting! YAY!! I’m so impressed with this simple recipe.
I set the instant pot for 4 mins on high pressure and I get perfect medium-boiled eggs every time!! A quick and hands-off recipe that I use every week for meal prep. Love the visuals in the recipe post too!
Did 8 eggs for 7 minutes with quick release then ice bath (after accidentally “DROPPING” the strainer of the instant pot into the ice bath with eggs flying everywhere!) Ice bath for 4 minutes. PERFECT hard boiled eggs. Saw some brown spots on the inside of the shells but the eggs are perfectly boiled.
Second trime making it, got the exact same results as the first – 5 minutes with quick release and an ice bath generates perfect eggs that have a firm outer yolk and a softer Gel-like center that is not runny. This is a keeper.
Oh, and not to take away anything from this method, but it is the ice bath that makes the eggs so easy to peel. I’ve been doing that with the old fashioned stove top method for years with similar peeling results.
Has to be user error with those of you messing these up or your instant pot is faulty.
I did only 3 minutes and they come out perfect for me, the white is done and soft yellows.
Brilliant!
I’m so excited to find your site … never would I have thought cooking hard boiled eggs, PERFECTLY, could ever be so simple!
I’m anxious to try more of your recipes!
Thank you!!!
Cyndi
I did 7 minutes on high and with quick release and they came out under cooked, runny at best. Ugh. This was even a remake of a batch I followed on a different site for 12 minutes on low that were quite underdone as well. I’ve done them previously on high, and they peeled perfectly, but don’t remember the time used.
Were they cold or room temperature eggs? That can make a difference!
For those trying to estimate variables in location and temp and pot size– I used the smaller IP, 3.5 qt and filled the pan with hot water just equal to the trivet height. Eggs were room temp, and I live in Denver, so elevation is about 5,280 ft. They came out with perfect yellow creamy yolks (no green!), not too hard on the whites but firm, at 5 min on high pressure, I did a quick release and cold water bath for maybe 5 min. Shells peeled like a dream, all twelve eggs took maybe 3 minutes to peel and came off in halves basically after I rolled them on the inside of the sink. I think just maybe 30 seconds more or a slower release and that would be perfect for me, but these were damn delicious!
Can I use 3 quart instant pot to make hard eggs
For those trying to estimate variables in location and temp and pot size– I used the smaller IP, 3.5 qt and filled the pan with hot water just equal to the trivet height. Eggs were room temp, and I live in Denver, so elevation is about 5,280 ft. They came out with perfect yellow creamy yolks (no green!), not too hard on the whites but firm, at 5 min on high pressure, I did a quick release and cold water bath for maybe 5 min. Shells peeled like a dream, all twelve eggs took maybe 3 minutes to peel and came off in halves basically after I rolled them on the inside of the sink. I think just maybe 30 seconds more or a slower release and that would be perfect for me, but these were damn delicious!
Yes, I did mine with hot water up to the trivet height, room temp, for 5 min with 12 eggs in there. They were perfect, creamy but solid yolks. Quick release and a cold water bath for 5 minutes or so. Peeled while still a little warm and the shells just slipped off.
So I did this and the eggs seemed to be cooked well and to the right cooked-ness, but when I peeled the eggs(which was also super easy) they each had a bit of brown stuff where the air pocket was…. Weird things with food freak me out, so I tossed them. The eggs weren’t expired (according to the date on the carton) so I don’t really know what was going on. Is this normal when pressure cooking eggs?? If so, I just wasted 8 eggs that were probs delicious.
I had the same brown spots. Must be from the steam heat. Probably especially if you are doing hard boiled, which I did. I ate one and feel fine lol.
Sorry buddy, you just wasted good eggs. That is just a little heat spot and don’t affect the eggs at all. Try a tad more water next time and tasting before tossing. If it were bad you would taste it, eggs don’t joke when they are bad. If it bothers you slice the brown spot off and enjoy the rest.
I think instant pots vary on timing, so youh ave to keep trying until you get the results you want. For example, we like soft-boiled eggs with jammy slightly runny yolks. I have a 6 qt. instant pot, and I cook the eggs for exactly 2 minutes on high, release the pressure as soon as they are done, and immediately put them in an ice bath. I make 6 every week (for ramen eggs) and they always turn out perfect.
For hard-boiled eggs, I do the 4-4-4 method (cook 4 minutes, wait 4 minutes before releasing pressure, and ice bath for 4 minutes. Again, this is the perfect timing for my instant pot, they always turn out great!
I have no idea how many dozens of eggs I ruined before trying this. I’ll never boil eggs another way again! Thank you, Chungah!
I am something of a pressure cooker guru.lol So after all the reviews I decided to give this a whirl. I wanted hard-boiled eggs. I cooked 12 large eggs with one cup of water for 7 minutes but allowed 15 minutes natural release. Into the cold bath for 1 minutes and got 12 perfectly hard-boiled eggs. I have pictures but no way to post here. I would recommend those getting runny or softer eggs use natural release. I slated my water as well don’t know what if anything that did but the peeling and taste were great!
Thank you! I have tried so many different recipes with all different kinds of advice. I thought maybe my instant pot was defective except all other recipes work just fine. 7 minutes plus 15 then 1 minute ice bath created perfect hard boiled eggs that were easy to peel!
Made 12 perfect hard boiled eggs in seven minutes. Peeled very easy. Not sure why others are saying the eggs weren’t done in seven minutes.
I am looking forward to stellar success making hard boiled eggs in my instant pot. Quick question, though. Does anyone use freshly laid eggs that have been stored on the counter? I have chickens and I store the unwashed eggs on the counter. I wondered whether or not the starting temp of the egg makes a difference. If I don’t get a response, I guess I’ll find out soon enough!
How did it go? Was wondering the same thing!
We raise our own hens, and have freshly laid eggs. I usually do them for 6 minutes under pressure, and then straight in an ice bath for a few minutes. I might tweak here and there, but generally 6 minutes or so. Sometimes I don’t even ice bath them and put them right in the fridge.
6 eggs for six minutes on the steam setting with the instant release and cold bath for a few minutes. Perfect and pealed so easily.
Maybe for small eggs, not large. 6 minutes and cold bath still renders soft boiled eggs. For large eggs around 10 minutes needed plus a cold bath of around 2 minutes.
I use the large eggs and 6 minutes works for me every time. I absolutely hate runny yolks and soft whites. Are you sure your cooker is set to high pressure and that you are using enough water?
How would you adjust the time for extra large or jumbo eggs? I was thinking an additional minute for each size?
I would say 10 minutes minimum. If you have an ice bath you probably can cut down your times. For large eggs and one-minute cold water bath, the result yielded soft boiled eggs for me.
Easiest way to make hard boiled eggs. I dash the water with salt and after 7 minutes and after a quick cold bath, the shells just melt off.
I’m still an IP newbie and have had a handful of failures so far, but this was NOT one of them. I cooked 6 eggs for 6 minutes with instant release and 1 minute in an ice bath and my eggs are beautifully cooked. I’ve never eaten the yolks, so I can’t really comment on how they tasted, but they came out a nice pale yellow color. Thanks so much this was so much easier than waiting around for boiling water.
Love making hard boiled eggs this way, so fast & super easy to peel and I can do a ton of eggs at once! *in my Ninja foodi 5 minutes is a super hard boil so I do 4 minutes.
OMG these eggs leapt out of their shells with a couple of taps on a bowl edge. Maybe 20 mins from eggs in fridge to cooked shelled eggs in a bowl. WOW! Thanks,
Damn, damn delicious!! Perfect! No dark rings, peeled like a charm! Try this! Yummy!
I just found out how forgiving this recipe is.
We like the seven minute… instant release method, but I got busy and didn’t hear the beeps after seven minutes. I discovered it had been on a natural release for 10 minutes already. I released the last bit of pressure and off they went into the ice bath. Believe it or not the eggs were still perfectly done and soft. Not rubbery at all.
I don’t know what I did wrong! I did 6 eggs for 7 minutes on high pressure, quick release valve and then into the ice bath. I was hoping for the average looking yolk. Instead, the center of the yolks were orange with a gel-like texture. What should I do different? Everything I’ve done so far in my insta-pot has failed with the exception of the water boiling test!!!
HELP!!!!
Thanks for any ideas!!!
It sounds like you may have undercooked them. I’d give it another try (with one egg), adding another minute, to see if that makes any difference. Were they jumbo eggs? Larger eggs take more time. Don’t give up on your instant-pot! It took me a while to get the hang of it, but now I use it almost every day.
Hey Liz if are you at a higher altitude? My parents have to adjust times on their IP because they are above 5000 feet. I’m still working on using mine but it’s gets less intimidating every day and now that it’s hot it’s so much better than the oven! Good luck!
I had the exact same problem Liz. I cooked them for 5 minutes the first time but the egg whites weren’t even firm, so I put them back in for two more minutes. The eggs were still underdone. Now, I’m finishing them on the stove. I was using large white eggs and a high pressure cook setting with one cup of water and a steamer basket. I really wish I knew what went wrong. 🙁
I had that happen to me before I replaced the gasket. That solved my egg problems!
If you really used steamer basket instead of trivet, maybe that is why.
Yup. Minimum 10 minutes for hard boiled eggs. For soft boiled eggs, 6 minutes is fine for large eggs.
Try natural release instead of quick release. I would do 6 high, 6 natural release and 6 minutes in ice water
This may sound silly, but did you wait for your cooker to come to pressure before starting your 7 minutes? I’ve seen some reviews (on a variety of instant pot recipes) where the only explanation I could figure for this being raw or undercooked as stated in reviews was for someone being confused about the timing and to have started timing when they started the cooker rather than using the timer that starts automatically when it’s to pressure.
Silly question but, do you stand the trivet up on its 3 legs or do you lay it down in the water?
Stand it on the legs so the eggs are above the water and will cook in the steam. Easiest and best hardboiled eggs ever! We have chickens and the fresh eggs are such a pain to peel when hardboiled, but not when they’re cooked this way!
Best and easiest to peel hard boiled eggs ever! Thank you!
These were perfect!! Thank you
After chosen cooking time, how long to they sit in pot before we put in ice water bath (after quick release). Do we remove immediately?
You are awesome! Thank you, I just made a great snack.
Followed recipe for soft boiled to the letter with one exception. I ice bathed them for 5 minutes. Ended up with hard boiled I used to make egg salad. Was going for soft for ramen but luckiest mistake I’ve ever made. These were the most perfect hard boiled eggs I’ve ever made in my life.
I probably moved too slow getting them on ice so I think I could finesse some soft boiled using this same recipe. I used to think it was a bit much when people said they’d never boil eggs any other way after using their IP. I’m converted. I’ve also never gone from fridge to peeled so quickly. The shells darn near peeled themselves. Great recipe.
This recipe delivers! Simple, set it, cook it, ice bath and done. Eggs come out perfect, and they really are super easy to peel!! Thank you!!!
My go-to method for hard boiling eggs.
Thanks.
This was the very first thing I made in my instant pot and the days of accidentally forgetting the eggs I had boiling on the stove are over. This was so easy to follow and they turned out so perfect!! The shells come off so easily they’re practically removing themselves lol. I have the 6qt duo nova and I did 1 cup of water, 8 eggs on the trivet, for 6 minutes, then in the ice water for about 15 (I like them cooold).
Looks great and I kinda sorta was successful. I’m a newbie to the Instapot and my model which is a Dual SV does not have an egg setting like those of some other models, and I don’t see a “manual” setting either. Which setting should I be using. Thanks in advance.
If you have a custom setting use that, high pressure, and set your time.
Works great – 8qt IP, one cup water, 10 eggs on a trivet, 7 minutes high pressure, ice bath.
A note of caution! This is my first use of IP for hard cooked eggs and I was making it for my lunch. After a few minutes in the ice bath, the outside was lukewarm just like how traditional hard cooked eggs are after an ice bath, so I selected one, unpeeled it (so easy!) and bit into it
Yowwwwch! Burned the roof of my mouth!!
Turns out the yolk is MUCH HOTTER due to the pressured cooking. Totally self evident to me NOW, but because the outside temp felt the same, it didn’t occur to me to use some caution. Even waiting for it to cool at this point took longer than expected – I think the yolk retains quite a bit of heat and doesn’t release it as quickly as I had expected.
works like a charm every time and they are the easiest to shell I’ve ever worked with.
Talk about EASY PEAZY!!!!
I’ve been making deviled eggs for over 50 years, and this is BY FAR the best way ever! I used to stand over the kitchen sink with a bowl of cold water to peel the shell – and cuss and fight with the process. Hated that stupid thin membrane. Now, I don’t even notice that it`s there. YAY! I used the IP Duo small pot with the wire trivet, 1.5 cups of water, 9 fresh eggs, 6 minutes, and ice bath for 2 minutes after releasing the steam. Worked like I would have never dreamed it could. Wrote this recipe in the book that came with the pot. THX
I am my family’s deviled egg maker. I am all too familiar with standing over the sink, cussing at hard-to-peel eggs! I’ve tried all the ways to get good eggs: baking soda, vinegar, shaking in a jar of water, cracking them and soaking. This method is the only reliable one I’ve found.
Alyssa, you are telling my story! I’m amazed how much easier the fresh from my farm eggs peel. -Aleesa
I always hated the process of hard-boiling eggs and this is exactly the recipe I needed! So much easier than the traditional method and probably the best use of my instant pot. Thank you for posting!
Perfect!
12 eggs, 6 minutes, ice bath 1 minute. Shells just slid off. I have hard boiled a lot of eggs in my 55 years, but I have never had them peel this easy before. My instant pot actually has an egg setting so it must be intended for eggs. 🙂
The most perfect method for the best hard boiled egg ever. This alone is worth any price for getting an instant pot. Perfect every time and the easiest peeling you can imagine. Never have I been able to peel eggs this easily and I have tried every method.. Just follow the directions. full proof. I do 5 min on high pressure, quick release and 5 min ice bath. They are just a tiny bit soft and that makes for a creamier taste.
All 12 of my hard boiled eggs (7 mins) PEELED PERFECTLY!
This review is for my backyard chicken owners! Y’all know fresh eggs don’t peel well. Mine were only a couple of days old, so I was convinced this wouldn’t work. I was really nervous for my deviled eggs for Easter!!
Not only did my eggs cook perfectly, they practically SLID out of the shell! Great on this recipe. It’s a keeper!
My absolute go-to for hard boiled eggs. My friend and I always say ‘Don’t doubt the pot’, and these directions solidified that saying for me. Thank you!!!
Absolutely PERFECT hard boiled eggs in 7
Minutes‼️ Plus sooo easy to peel.
THANK YOU
I followed the directions exactly as written – 7 eggs, 7 minutes – perfection! Can’t believe how easy this is. Thank you!
Perfect. Thank you
I did the 1 cup water, Dozen eggs on trivet, 7 mins, and quick release… 3 of the eggs split, but were still cooked. They were easy to peel.
I would likely do this again, even though some prematurely cracked. It’s what allowed my kiddos to color Easter eggs this year.
Omg!! I was such a doubter. Just got my instapot. Did exactly what to do. 7 min (I like hard boiled). The shell came off. No it slid off. And it was perfect temp.
12 eggs. 7 minutes. Perfect! Thank you!
Perfect! I have 2 little ones begging to color eggs, & I honestly have no motivation to do it this year. But this recipe made it much easier to get my butt in gear & stop being so depressed for a bit.
Thanks for the opportunity to reconnect with my kids through such a simple recipe. Has made all the difference!
7 min peeled like a dream used 1 cup water and rack released pressure when done and dropped in ice bucket for a minute as directions stated. Perfect. Thanks
Question – how long should I cook extra large eggs for hard cooked. I typically cook a dozen large eggs for 7 minutes. Thank you!
Just in time for Easter. Did 12 eggs. They came out perfect and easy to peel. Seven minutes and release pressure right away. Thank you.
I used a 8qt Cosori PC, put 7 eggs on a trivet added 2 cups water cooked 6 minutes came out perfect and the shells were very easy to peel. Thank you for the recipe.
I have the 8qt so I did 2 cups of water for 4 minutes and they came out perfect. Thank you!
I did 5 eggs at 6 minutes at her suggested settingswith the water almost completely covering the eggs on the metal trivet and they were absolutely perfect!
I did 6 medium eggs at 7 minutes and yolks were completely raw, what a waste and your recipe is totally wrong. I tried several more times and the sweet spot for getting perfect boiled eggs was 11 minutes.
Hello, Joey, I think you need to look at your pressure cooker (gasket not sealing well?) or something else you have or have not done, before so quickly saying that the recipe is totally wrong. This is because everybody else’s eggs have turned out perfectly when they have followed the instructions, and their pressure cookers are in good working order, including my own. Have a good, safe day in these times of covid-19.
I was new to my InstaPot and had the same problem..however, I didn’t realize that the IP has to first come up to pressure before the 7 minute timer starts. It’s a perfect recipe.
I’m not sure how people keep burning up their instant pots. Put a cup of water in the bottom of the interior pot put a trivet in with the eggs on set it and forget it. They turned out absolutely perfect for hard boiled eggs I did 6 minutes and let the pressure release instantly when done.
I hope you just added more time and didn’t trash the eggs.
Most concise, perfect instructions yet. Loved the picture showing the different eggs and time needed for each.
I made these with a batch of eggs I made my way. Put in cold water boil one minute hold 12 minutes. Yours I chose 6 min, released the pressure and then forgot them for a few minutes. They turned out perfect and I could not believe how easy they were to peel.
Hello All…I tried this method for hard boiled eggs and it worked perfectly!!!! Makes me wonder why I have been using the boiling method since we have had our Instant Pot. Appreciate the recipe!!!
Worked perfect for me! 5 mins a little over one cup of water and they came out just like the picture! Thank you! 🙂
They came out perfect!
I followed directions and set cook time for 5 mins. After what seemed like at least 10 minutes I kept waiting for the time to start counting down. Then I noticed steam coming out of the sides of pot which struck me as odd. A couple of minutes late I got the food burn notice. I pulled the plug and opened the pot. All water had evaporated. I put eggs in ice water for a couple of minutes. Peeled one very easily and it came out more like the 7 minute eggs in picture. It seems to me 1.5 cups of water would be better. I’ll try again another time or do it on stove top.
Did you put them in the silver liner?
That’s not a recipe problem, that’s an IP problem
Same here! It took forever for the ip to change from On to the timer
It’s not the recipe’s fault. User fault. Your sealing gasket is at fault hence the steam coming out.
So quick and easy and perfect instructions!
Perfect! Hard boiled eggs have ever been my nemesis, but not since using this method. I set the timer for five minutes, followed the instructions, and now I have amazing, easily peeled, perfectly done hard boiled eggs! I’m seriously dorking out right now–I know it seems ridiculous, but this is like a personal victory of sorts for me. Thank you so much for sharing this method!!
absolutely perfect! did them for 5 minutes and the eggs are soft and lovely 🙂
This may be obvious to others, but it was not to me. The directions from the Instant Pot makers said nothing about this, and the problem is not evident from these pictures as they show the rack and eggs in a black pot. And now that I have the problem I have found online many others who made the same mistake. So I am posting this as a warning.
I have an egg holder rack that came as part of an accessory pack I bought with my Instant Pot. I put that in the Instant Pot, followed the directions, the pot started heating up and all seemed well. A bit later I got a “burn” notice. Puzzled, I opened the pot and learned it had cooked dry. I added more water and after a burst of steam the rest went through to my cabinet and floor!
It turns out you have to put the rack inside the Silver pot you normally cook in, not just in the Instant Pot. My husband figured out that was the problem pretty quickly. I may have ruined my Instant POT. But not necessarily. Internet advice is to let it dry for a few days and try again. Doing that now. Fingers crossed!
I did 1.25 cups of water, trivet, 10 eggs, 6 minutes, high pressure. quick release, 1 minute in ice water and peeled like a dream. Perfectly firm white and fluffy solidly cooked yolk.
Wow! First time trying this. 7 mins and Voila! Perfectly boiled eggs. I’ll never boil them on the stove again! Peeling the eggs took only half the time as it has in the past. Thank you for this idea!
I have made the hard boiled (6 mins) and soft boiled (4 mins) per this recipe. Perfect every time. I will never make eggs any other way as long as I own an instant pot! Thank you.
This is the second recipe I used to make hard boiled eggs. A different recipe had the eggs coming out medium. This time I got a true hard boiled egg. Nice and creamy and super easy. I have an egg stand and used that. Worked great.
The best hard boiled eggs i have ever had. They come out perfect and so easy to peel. Quick and super easy in the Instant pot.
I did the 5-5-5 method with this and mine turned out perfectly! Some of the reviews that it didn’t turn out well for might be using appliances other than an Instant Pot – my guess. I don’t know what the difference is but apparently there are some.
So easy! I did 6 minutes and got perfect hard boiled eggs that are incredibly easy to peel.
Throwing these on an English muffin with tomato, spinach and red chili flakes. Breakfast is in the bag this week!
I got my husband one of those little egg cookers a few years back, but it’s got NOTHING on this method! Cooked to perfection, super easy to peel, and really couldn’t be easier.
7 minutes was perfect for us and our backyard chicken eggs .. the shells slid off like buttah and the yolks were perfectly colored and not dry. Thanks for the info!
easiest best – just try this, you will be disappointed.
I can’t believe how perfect these turned out!!! The only way I will be hard boiling eggs from now on. Yummy and SO easy to peel!
I have a Crock-Pot Express. Followed instructions using the Steam setting to cook 16 eggs. Accidentally left it on Keep Warm for 6 minutes after cooking (essentially it turned into a natural release). I was afraid they would be rubber, but they were perfect!
I’ll never boil eggs again! Set my Foodi for 5 min and they came out just like the picture.
Eggs are perfect hard-boiled. Used Crock Pot Instapot, for 9 eggs, 7 minutes cooking time, then directly into ice water.
Perfect! I am so happy.
I made a dozen medium hardboiled eggs in 5 minutes in my Instant Pot and it only took 2 or 3 minutes to peel all of them. I don’t know if fresh eggs are easy to peel like that. My eggs were a couple weeks old from the market.
Oh my gosh! Simple. I love your recipes and the photos! Thank you.
I’ve tried your times for medium eggs a few times now and I always find that the whites are still runny. What model of IP do you use? I wonder if it’s cause I’m using the Ultra. Or maybe elevation?
Raj, I am at 8600 ft and have found, through trial-and-error, that everything at this/my elevation takes a third longer to cook than the recipe suggests, even eggs. If you do some research you’ll find that recommendations for high altitude pressure cooking call for an increase of 5% for every 1,000 feet above 2,000-foot elevation.
Just tried it and the eggs came out perfect and easy to peel. First thing I cooked using my instapot. Always had a hard to figuring it out time wise on the stovetop. Next is chicken wings for the big game. Thank you for the recipe.
I am making right now and have made before but its makes perfect hard boiled eggs
This was the first recipe I found that the eggs came out PERFECT and peeled super easy too!! Love my Instant Pot!! Thank you for sharing this!!
I felt like all these other instant pot boiled egg instructions on other sites were a little too complex and unnecessary. This one was simple, quick and the shell came off easy. I did 6 mins for hard boiled and it came out fully cooked, the center looked a little moist but was still cooked so 7 mins is probably best if you want it to be perfect. I’ve been eating so many darn eggs thanks to this recipe and my egg racks.
7 min came out perfect. Followed instructions. Easy as heck to peel. Thanks
My 5 min eggs at high pressure were soft boiled. Next time trying 6 or 7 min, but otherwise very easy to do! Thanks!
Your instructions are totally right on. I like a runny yolk, as in poached eggs. Even setting the timer for 2 minutes with a 2 minute natural release created a nice poached egg. Then, 1 minute in cool tap water is enough for handling the egg- no ice water needed. Peeling the shell is more difficult because the whites are so soft. Placing that egg in a European egg cup should solve that problem.
For a nice hard boiled egg but not totally dry, I set the timer for 6 minutes with low pressure or 5 minutes at high pressure. I don’t think I need to set the timer for more than 7 minutes for any hard boiled eggs.
Cooked it perfectly! Thanks
Steam mode was missing from instructions instead it said manual, BUT I used steam mode and 1 cup of water. 6 eggs for 7 minutes. PERFECTLY done.
Hi- 2 suggestions. You might want to say how much water to use. Also, there is no button that says “manual.” I think you mean the “Pressure Cook” button. Thanks!
My IP has a manual button.
The older models on the Instant Pot say ‘manual’. Mine does.
The instapot lux does not have a pressure button. You use the manual button
I just made the BEST hard boiled eggs EVER! This comes after many years of failed attempts. The peel just came right off. I cooked for 5 minutes in the instapot with a quick release and 1 minute in ice water. Thank you so much for sharing!
Mine didnt work. Not sure what i did wrong. I set the timer for 7 minutes and they were still soft yolks. I only did 4 eggs, so I am not sure if that made a difference. Was so disappointed.
Same, 3 eggs for 6 minutes had uncooked yolk. Is it a pressure setting issue?
I did 4 eggs as well and they were very runny. New pot and they first time I used it.
Followed directions cooked 10 eggs 6 minutes. Instant pot ran out of water and burnt some eggs. I’ll try cooking for 5 minutes next time.
I find the eggs turn out perfectly when I cook 12 eggs in my instant pot, for 4 minutes, cool them in cold water and store them in the fridge. They peel cleanly and turn out wonderfully – not more having hard to peel hard-boiled eggs for deviled eggs, etc.
H’egg Yeah!!!
Damn! Your instructions are spot on. Eggs peeled so easily that I yelled for my husband to come watch! 6 minutes from soft to hard. Perfect.
I use 6 minutes. Love it!
Used farm fresh eggs, notorious for being hard to peel. They came out perfect after 7 min! Iced down the whole batch after releasing the pressure and they all peeled right off. Tried peeling a few after just icing then down, the rest 10 min later. Didn’t make any difference, the shells came right off!
These are absolutely perfect! Cooked for 6 min (deviled eggs) and peeled like a dream. The only way I’ll make hard boiled eggs ever again.
7-minute boiled eggs were PERFECT for deviled eggs. Thank you!
Thank you DD, I’ve never been able to peel eggs without destroying the whites! These peeled beautifully and were cooked perfectly also. I did have 2 cracked eggs in this 1st batch but the hubby reaped that benefit while I made my deviled eggs. I’ve enjoyed making many of your recipes and appreciate all of your time you’ve put into your site!
Perfect every time! Finally my boiled eggs are perfect, thank you so much for taking the time to help novices learn the best way to boil eggs and to use the Insta pot
4 minutes didn’t seem to be enough time for me to get medium eggs – my husband peeled one and it was definitely on the soft side. Wonder what I did wrong!
Okay so new to insta pot and I just did that hard boiled eggs… OMG! I will never boil eggs again I did a eggs on 6 I might do it on 5 so I have a softer egg but I have never had had my eggs peel so easy… I love it thank you thank you thank you
I used your method. I cooked my eggs for 6 minutes and did a 5 minute ice bath afterwards (because I didn’t read your 1 minute instruction). My eggs were perfect and peeled easily. First time ever! Thank you.
Got IP yesterday, thank you for my first recipe!
Are use the steam setting and one cup of water Seven minutes
Perfect hard boiled eggs and so easy to peel…. I’ve never been good at making hard boiled eggs o never knew when they were done and hated peeling them this is awesome
Perfection!
My hubby was seriously skeptical but LOVED it. He said they were very easy to peel & perfectly cooked. This afternoon he went and got the Instant Pot from our overflow for larger kitchen items, marched into the kitchen, plopped it down, and asked for more. (I do the cooking.). Best and cleanest way ever.
Eggs were perfect and the easiest to peel!
I previously tried a different online recipe for IP hard boiled eggs (can’t recall which), and it was a complete failure. I didn’t want to get my hopes up again, but your instructions worked perfectly! I only used three eggs to finish off a carton and it still worked great. Eggs have never peeled so easily and quickly!
Thank you for the pictures and the perfect recipe! First online recipe I tried with my instant pot left me with chalky horribly overcooked eggs!
Haven’t tried yet but planning on it today. Now what’s your best kept secret about how to peel the darn things!!??
Kristen, they should be very easy to peel! 🙂
You got me hooked!! We love hard cooked eggs and have chickens that give us lots. But no one has the patience to peel them, especially fresh eggs. This worked like a dream. Thank you!!
Were perfect hard boiled. Next ill try nedium boiled. Thank you!!!
It’s such an easy way to do it, right? Thanks, Joyce!
4 minutes was perfection!
So easy, thanks!!
Fantastic. Eggs were perfect, and pealed like a dream. Thanks
Nothing as good as this. Thank you amazing. Only thing I’d say is that these are awesome.
I’ve been using this recipe for months. It works perfect every time! Thank you!
We love hearing that!
I did hard yokes, and it turned out great. Thank you!
Oh my goodness. I will never make hard-boiled eggs and different way again. Super easy, and I’ve never had such an easy time peeling eggs as I did after using the Insta pot! Total win!
Awesome!
Also makes perfect RAMEN EGG (AJITSUKE TAMAGO)
In the IP Duo 8L with two cups water and six eggs on trivet at the high setting for 3min and then 3 min ice bath, and then soaking the perfectly peeled eggs in a cold seasoning soy sauce (soup base broth, not just soy sauce) or the traditional dashi Mirin broth, we have restraunt quality ramen eggs at home! So happy 🙂
They turned out great.
Great!
Thank you so much! We just got our IP and made hard-boiled eggs! It was the easiest time we have ever had making and peeling the eggs!
Worked great! Had 6 extra large eggs and cooked for 7 minutes and they were fully cooked. Pretty easy to peel (put in ice water quickly after pressure release).
one of my egg cracked while cooking and i adjust the timing for 3-4 minutes while all other cooked so well.
My Cosori electric pressure cooker operates exactly like the Instant Pot or any other electric pressure cooker. In fact, I like it better than my daughter’s Instant Pot. As soon as I release the steam and remove the eggs i place then in a pan of ice water. They peel easily after three or more minutes. Remember to put at least a cup of water in the pressure cooker
I’m new to the instant pot. Have had success with salmon, potatoes, and greens as well as chicken tetrazzini. I’m doing hard boiled eggs right now. I’m not sure what I’m doing wrong, but whenever I try to set my instant pot for a certain number of minutes it seems to go to hours. I end up timing it myself. Not a big deal, but does anyone have an idea about what I’m doing wrong. I have a 6 qrt Nova Plus. Thanks!
It’s probably minutes you’re seeing and not hours.
How does the cooking time change (if at all) if I want to cook, say, just two eggs? Thank you!
I use the IP Mini. Should I reduct the amount of water?
When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
Two of my eggs cracked while cooking. Is that normal?
My other egg cooker has a device to put a pin prick at the bottom of the large end of the egg which releases pressure from the egg as it cooks and keeps them from cracking. Try putting a hole in the large end of the egg with a thumbtack or something before cooking and that should solve your problem.
It worked great!!
I totally agree. This is the first time in my life that I have been able to make hard boiled eggs that peel perfectly… perfect for deviled eggs.
Disclaimer: I am a man, so I have never been prepared far enough in advance so that I bought my eggs several weeks in advance!
My hard-boiled eggs always come out perfectly in the IP!!!
Best written receipt for hard boiled eggs ever. Love your photos showing results with different times. Great help! Nice job! Thank you for your efforts. All very much appreciated. S. Dana
I had the same problem that DIVYA (September 6) reported, but I used large eggs and followed the recipe exactly. The yolks were not runny, but they were not cooked all the way through. Unfortunately, I was too confident and peeled all of them before cutting one open. Luckily I only cooked 6 eggs. Maybe trying the natural release rather than quick release pressure will work better.
Diane, Same thing happened to me. I cooked for 6 minutes and the yolks were totally runny, not set at all. At 5 minutes, the cooker had just come up to full pressure – there’s something not right.
Nevermind, I think it was supposed to be at full pressure before setting the timer.
i love all your recipes but failed with this one 🙁 i was aiming for fully hard boiled eggs, so did 7 minutes but the eggs came out very yolky and watery in the middle. i then realized it was jumbo sized eggs so i put the unpeeled one back in for another 3 minutes but still very runny and yolky. im determined to get it right! any other suggestions..?
does it always work well for u when u use large sized eggs.
Divya, the timing for the recipe has been thoroughly tested for large eggs only, not jumbo.
I have an 8 qt IP. Would any part of the recipe change because of the size difference?
The 8qt Instant Pot will take longer to come to pressure but cooking time should stay relatively the same.
I follow the 5 – 5 – 5 method. 5 min manual cooking, 5 min natural release, 5 min in ice water to cool. Comes out PERFECT every time!
I too do 5-5-5 weather it is 6 eggs or a dozen, and agree, perfect cooking/ perfect peeling!
Do you know if time needs to be adjusted for higher altitude? I’m at 5200 ft.
TIA!
Instant pot is wonderful for boiled eggs. I think the cold water bath afterward helps the eggs peel easily. Even when I cook eggs well on the stovetop they are hard to peel. My instant pot eggs are picture perfect.
I tried this with a single egg and it worked perfectly. No question this is the best way to boil eggs. Another reason to keep my Instant Pot on the counter.
I use 6 minutes on low pressure. Perfect every time. Still put in cold water at the end.
This is by far the best way to cook eggs.My daughters only eat hard boiled eggs. You get them ready for school and have eggs ready when they are done. No unpeferct eggs any more for me. If you dont have an instant pot get on it is the best.
what a great use of the instant pot, nice, thank you, this may be your simplest ingredient list
you are the best.
rookie cook over here
you help me big time
keep up the excellent work
I don’t have an Instapot. I have an electric pressure cooker with no attachments. How can I adjust my recipes for this ?
The instant pot is but one specific electric pressure cooker. If you have a trivette for a steamer that fits inside your electric pressure cooker you should be able to use that trivette inside your electric pressure cooker Steve same way. Because models of electric pressure cookers all cook at slightly different temperatures and pressures you might want to cook a small test batch to make sure your egg yolks are cooked to the consistency you prefer.
I dont have a IP or a trivet. So what would you suggest?
The eggs peel so easy, many IP owners say even if that was the only perk, they would have bought one just for that reason. I just want to add that there’s been many discussions on cooking times. The one’s posted here are a good start, but depending on your IP (my 6 qt Duo is more sensitive), you’ll have to adjust the time a bit lower or higher. You can use eggs right from the fridge and no need for an ice bath afterwards. As far as how many you can do, some have filled their IP with dozens on the trivet and they come out perfect everytime!
Wow! So amazingly simple and easy indeed!
Thank sc Chungah!
I don’t have an instant pot how do I convert to a regular pot?
I don’t have an Instant Pot, but I can still set mine for high and 3 -7 min.