The Most Effortless Way To Make Perfect Boiled Eggs

instant pot eggs - brown eggs on a rack over water in an instant pot; hard boiled egg cut in half

Instant Pot Boiled Eggs Are Effortless And Delicious

One of the best things about the Instant Pot and other electric pressure cookers is how consistent they are. As long as you cook things for the same amount of time and release the pressure in the same way, pressure cooking will produce the same delicious results from your Instant Pot recipes every single time!

I’ve found this characteristic to be especially useful when it comes to making boiled eggs. After many experiments with various cook times, pressure release methods, etc., I’ve gotten the process down to a science, and I’m excited to be sharing everything I’ve learned with you in today’s blog post!

Simply follow the cooking instructions in this post, and you’ll be able to use your Instant Pot to cook perfect hard boiled eggs every time! (Or medium boiled eggs, soft boiled eggs, jammy eggs — the choice is yours!)

instant pot eggs - Everything Instant Pot book by Jill Nystul

Once you see how truly easy it is to make boiled eggs in your Instant Pot, you’ll never go back to the stovetop method! :-) (And if you’re interested in learning more about the Instant Pot, be sure to check out my eBook Everything Instant Pot! You can buy it in my shop, or download it for free if you’re an OGT Plus member!)

How To Cook Eggs In A Pressure Cooker

instant pot eggs - brown eggs on a rack over water in an instant pot

Step 1: Place a rack or trivet at the bottom of your Instant Pot. You can use the trivet that came with your Instant Pot, a steamer basket, or an Instant Pot egg rack (these are a few of my very favorite Instant Pot accessories!)

Step 2: Place the eggs on the rack and pour 1 cup of hot water into the pot.

Step 3: Select “Pressure Cook,” adjust to High Pressure if necessary, then set the timer for 5 minutes.

instant pot eggs - three eggs cut in half: soft boiled, medium boiled, and hard boiled

Step 4: When the timer goes off, release the pressure from the pot according to how “done” you want your eggs to be:

  • Soft Boiled Eggs – Use Quick Release immediately by turning the pressure release handle (or pressing the pressure release button).
  • Medium Boiled Eggs – Use Natural Release for 2 minutes, then Quick Release the remaining pressure.
  • Hard Boiled Eggs – Use Natural Release for 7 minutes, then Quick Release remaining pressure.
instant pot eggs - removing an egg from ice and water with a slotted spoon

Step 5: Remove the eggs from the pot and immediately transfer them to a bowl of ice water and let them soak for 5 minutes. (The ice bath stops the cooking process, and, as an added bonus, makes the eggs easy to peel too!)

Bonus Tip: The 5-5-5 Method

  • If you can’t remember all of the details about how to make boiled eggs in your Instant Pot, you can always use the “5-5-5 Method.”
  • The name tells you how long to do each step in the cooking process: 5 minutes of pressure cooking, 5 minutes of Natural Release time, and 5 minutes in an ice bath.
  • This method produces eggs that are somewhere between medium and hard boiled (let’s say “medium plus”), and it’s easy to remember!

3 Bonus Tips For Tasty Eggs In An Instant Pot

instant pot eggs- closeup of brown eggs in an egg carton

Bonus Tip #1: Use Room Temperature Eggs To Prevent Cracks

There are several factors that can cause eggshells to crack during cooking, but one of the biggest ones is temperature. When you cook eggs straight from the fridge, the rapid temperature swing from cold to hot can put stress on the shell and cause cracking.

To make cracking less likely, pull your eggs out of the fridge about 30 minutes before cooking them. Using room temperature eggs means the temperature shift will be less dramatic, and thus less likely to crack your eggshells.

Related: 15 Surprising Egg Hacks You Need To Try

instant pot eggs - closeup of peeled egg in a hand

Bonus Tip #2: The Best Way To Peel Boiled Eggs

Once your eggs are cooked and cooled, you can either store them in your fridge—shell and all—for up to one week, or you can peel them to use or eat right away.

To peel a hard boiled egg quickly and easily, crack the egg on your countertop, then roll it across your counter using light pressure to break up the rest of the shell. Remove pieces of the shell until you can get your finger under the membrane, and then the rest of the shell will come off easily!

instant pot eggs - dish of potato salad

Bonus Tip #3: Use Instant Pot Hard Boiled Eggs In These Recipes

Being able to use my Instant Pot to make hard boiled eggs saves me so much time when I make my mom’s famous potato salad. (I also cook the potatoes in the Instant Pot, which saves me a significant amount of time and effort!)

Hard boiled eggs aren’t just a staple in potato salad though. They play a starring role in other salads too, like the ‘80s classic Sarah’s salad. And if eggy salads aren’t really your thing, you can always turn your hard boiled eggs into party-friendly deviled eggs!

Have you tried making hard boiled eggs in your Instant Pot?

Instant Pot Eggs

Instant Pot Boiled Eggs Recipe

Jill Nystul
Make perfect hard boiled, medium boiled, or soft boiled eggs every time in your Instant Pot!
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Snack
Cuisine American
Servings 6 cooked eggs
Calories 378 kcal

Equipment

  • Electric pressure cooker

Ingredients
  

  • 6 eggs
  • 1 cup water

Instructions
 

  • Place a rack or trivet at the bottom of your Instant Pot.
  • Place the eggs on the rack and pour 1 cup of hot water into the pot.
  • Select “Pressure Cook,” adjust to High Pressure if necessary, then set the timer for 5 minutes.
  • When the timer goes off, release the pressure from the pot based on your desired doneness (see "Notes" below).
  • Transfer the eggs from the pot to a bowl of ice water for 5 minutes before peeling.

Notes

For soft-boiled eggs (barely set whites with runny yolks): Use Quick Release immediately
For medium-boiled eggs (firmer whites with jammy yolks): Natural Release for 2 minutes, then Quick Release
For hard-boiled eggs (firm whites with set yolks): Natural Release for 7 minutes, then Quick Release

Nutrition

Calories: 378kcalCarbohydrates: 2gProtein: 33gFat: 25gSaturated Fat: 8gCholesterol: 982mgSodium: 387mgPotassium: 364mgSugar: 1gVitamin A: 1426IUCalcium: 148mgIron: 5mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • I was wondering if anyone has tried this with fresh farm eggs. They tend to be harder t peel then store bought eggs. The only method I have found to work is to boil fresh eggs is to poke a pin hole in one end just past the shell then drop them in boiling water for 12 minuets. After they have boiled drop them in ice water until cool. They peel easily every time.

  • I always do 7 minutes on High Pressure with 2 cups cold water, 7 minutes natural release, and quick release remaining, then 7 minutes ice cold water. Perfect every time. Easy peel.

  • Peeling boiled eggs is made easy by first pricking a pin sized hole in the wide end of the egg before boiling. That allows water to enter from the air space between the shell and the membrain. After the eggs are boiled and rinsed in cold water, a few cracks and a roll on the counter top, it all comes off clean and easy.

  • I make boiled eggs in my instant pot and yes, cooking the potatoes and eggs at the same time to make potato salad is the very best! What I have noticed, though is my timing seems to be off for most recipes so it’s taking me a little longer to get things right. I think it’s because I have an 8 quart pot and most people (I think) use a 6 qt. pot. I’m learning that more cooking time has to be added, though I haven’t gotten the formula down yet. Do you have any findings on this?

  • I love my Instant Pot but it’s kind of a behemoth to drag out just for boiled eggs. I cook eggs just barely covered with water and once it comes to a boil, remove from heat, cover and walk away for 10 minutes. Drain, rinse with cold water and peel. Perfect every time!

  • A few years ago I discovered that if you bring the water to a boil BEFORE adding the eggs, they come out perfect every time, and are never hard to peel. Ever. This may help others who do not have an Instant Pot. I enjoy reading your tips. Thanks.

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