These Instant Pot Hard Boiled Eggs are fast, reliable, and come out perfectly every time. They make a healthy, protein-packed breakfast or snack and take just minutes to prepare.
I use an Instant Pot regularly and this method is one of my favorites. The eggs don’t overcook, the shells peel easily, and you can cook a lot at once. It’s become my go-to way to make eggs.
How to make Instant Pot Eggs
Place the wire rack or trivet in the bottom of the Instant Pot and add 1 cup of water. Arrange as many eggs as you can fit—you can stack them in more than one layer if needed. Depending on egg size, you can typically fit around 16 large eggs.
Close the lid, ensure the pressure valve is set to “Sealing,” select Manual (or Pressure Cook) on high pressure, and set the cook time to 4 minutes.
When the timer finishes, press Cancel and immediately perform a quick release of the pressure. Removing the eggs right away prevents them from continuing to cook. Transfer the eggs to a bowl of cold water and let them cool for about 5 minutes.
Easiest Eggs to Peel
Peel the eggs while they’re still warm—about five minutes of cooling is ideal. These eggs are technically steamed inside the Instant Pot, which helps separate the membrane from the shell and makes peeling much easier.
Because the shells come off cleanly, peeling can often be done quickly and with one hand if needed. The result is smooth, intact whites and creamy, evenly cooked yolks.
Storing Hard Boiled Eggs
These eggs are ready to eat right away or to use in recipes. Store peeled or unpeeled eggs in a covered container in the refrigerator for up to five days.
You’ll appreciate how consistent the results are: the yolks stay creamy without a green ring, and the texture is just right. These eggs are perfect for snacking, egg salad, deviled eggs, or any recipe that calls for hard boiled eggs.
Instant Pot Hard Boiled Eggs
Ingredients
- 16 large eggs
- 1 cup water
Instructions
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Place the wire rack or trivet in the bottom of the Instant Pot and pour in 1 cup of water.
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Arrange the raw eggs on the rack so they fit snugly. Depending on size, you can usually fit up to 16.
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Close the Instant Pot, set the valve to sealing, choose Manual or Pressure Cook on high, and set the time to 4 minutes.
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When the timer finishes, press Cancel and immediately release the pressure to avoid overcooking.
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Move the eggs to a large bowl and cover with cold water. Let them cool for about 5 minutes.
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Peel while still warm and rinse away any shell fragments.
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Use immediately or store in the refrigerator for up to 5 days.