Instant Pot Hard Boiled Eggs Recipe
Ever wonder how to hard boil eggs quickly and easily? If so, the Instant Pot is your new best friend!
For perfect hard boiled eggs every time, you have to try these Instant Pot Hard Boiled Eggs. Making eggs in the Instant Pot is the easiest way to get the best, easy-to-peel hard boiled eggs you’ve ever had!
Hard boiled eggs are one of the simplest recipes out there, so why are they so challenging to get right?
Just like boiling the perfect pot of pasta, hard boiled eggs can be just as difficult to get right as a yolky poached egg. In fact, I have an entire post dedicated to tips on how to get better and easy-to-peel hard boiled eggs.
But even with this tips and tricks, problems still arise. The age of the egg, strength of your stovetop, time and size of the egg are all variables that can’t be accounted for in one easy egg recipe.
One of my newest tricks for perfect hard boiled eggs, the Instant Pot! That burst of pressure is one of the best ways to get fabulous eggs every time.
Prefer a yellow, soft yolk? Change your pressure cooker to low instead of high.
Like with the traditional method of cooking hard boiled eggs, you want to use older eggs versus brand spanking new ones. The egg starts to disconnect from the shell making them easier to peel.
There are so many ways to serve these perfect hard boiled eggs. Breakfast may be the obvious option but I also like to eat hard boiled eggs as a high protein snack or even lunch when I just don’t have time to sit down.
Since making eggs in the Instant Pot takes only 10 minutes and they can be stored in the fridge for several days, it’s an ideal way to cook eggs for big gatherings or to just keep in the fridge for yourself as a snack.
Here are other breakfast recipes to serve with your Instant Pot Hard Boiled Eggs:
Tools for making Instant Pot Hard Boiled Eggs:
Instant Pot – That is it! All you need is an IP and some eggs!
Instant Hard Boiled Egg Holder – If you make them all the time, this could be handy. I own 2 Instant pot and they have different trivets, one works well and the other needs one.
- 6 large eggs
- Place trivet in the bottom of the inner pot and pour in 1 cup of water.
- Place eggs on the trivet. Cover and lock the lid in place. Cook on manual high pressure for 10 minutes.
- Use quick release method and remove lid. Use tongs to transfer eggs to a bowl of ice water for 5 minutes to cool. Store in the refrigerator for up to one week
If you've tried this method, please come back and let us know how it went!
For eggs with a slightly softer yolk, follow same steps using the manual low pressure setting.