Instant Pot Hard Boiled Eggs
Learn how to make Instant Pot hard-boiled eggs with the foolproof 5-5-5 method! Perfectly cooked and easy to peel every time, this is the only way I make boiled eggs now. With this simple method, you are literally putting all of your eggs in one (steamer) basket, and it's so worth it!
Servings: 10 -12 eggs
Calories: 72kcal
Equipment
Ingredients
- 12 eggs amount can vary depending on size
- 1 cup cold water
- Ice water
Instructions
- Place a steamer basket in the Instant Pot. Then, gently place the eggs in the Instant Pot. Depending on the size of the eggs, you can fit up to a dozen or so.
- Pour the water over the eggs.
- Pressure cook the eggs on high for 5 minutes. When finished, let the pressure release for 5 minutes.
- Meanwhile, fill a large mixing bowl with ice water.
- Transfer the eggs to the ice bath and allow them to sit for 5 minutes.
- Remove the eggs from the ice bath. For easy peeling, peel them immediately. Then, enjoy
Video
Notes
- With a veggie steamer, I can fit about a dozen eggs in my 8-quart Instant Pot. Depending on your steamer rack and pressure cooker size, you may be able to fit more or less.
- The pressure cooker will need time to warm and pressurize. So account for those few extra minutes.
- The eggs are hot, hot, hot when they are finished cooking. Use tongs or a slotted spoon to transfer them to the ice bath.
- You can use more water for an 8-quart Instant Pot, but 1 cup works fine for me. You can go up to 1.5 cups for an 8-quart pressure cooker. But don't use less than 1 cup.
Nutrition
Serving: 1 | Calories: 72kcal | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 186mg | Sodium: 73mg
