Instant Pot Hard Boiled Eggs
Instant Pot Hard Boiled Eggs are hands down the best thing to make in your electric pressure cooker! Not only do they turn out perfect every time, but they peel better than any other method!
Hard boiled eggs are a great healthy snack to always have on hand in the fridge. Or use them to make Classic Deviled Eggs, Avocado Egg Salad, and the Best Macaroni Salad!
Instant Pot Hard Boiled Eggs
Peeling hard boiled eggs has been a hit-or-miss undertaking for me for years. I swear I have tried every trick in the book, but always with inconsistent results. Until now. Making hard boiled eggs in the Instant Pot has been a total game changer for me.
I don’t know exactly what it is about the science of the pressure cooker that makes these hard boiled eggs so easy to peel, but it’s mind-blowing. This is the only way I plan to make hard boiled eggs from now on!
We have tested this with farm fresh eggs from our backyard chickens, as well as older store-bought eggs that we aged for a couple of weeks in the fridge. And honestly, they still turn out perfect and peel without any effort. EVERY. SINGLE. TIME.
Plus, I love that you don’t have to stay near the stove to watch for eggs to boil. This method takes the guess work out of making hard boiled eggs.
What you need to make hard boiled eggs in the Instant Pot:
- Eggs: You can do anywhere from 2 to 12 eggs (or more if they fit comfortably in your IP!). The timing and amount of water stays the same no matter how many you are doing at a time!
- Water: You always have to have some liquid for the Instant Pot to function properly.
- 6-quart Instant Pot: Really, any electric pressure cooker will work.
- Ice water bath: This will help stop the cooking process and quickly cool down the eggs once they are done.
How to make Instant Pot Hard Boiled Eggs
- Prep the Instant Pot: Place the metal trivet that came with the Instant Pot down into the pot and fill with 1 cup of water.
- Arrange eggs: Gently place the eggs into the Instant Pot. They can be stacked on top of each other, but be sure to check for cracks before placing them.
- Set cooking time: Manually set the Instant Pot to cook on high pressure for 5 minutes. Once the timer goes off, let it do a natural release for 5 minutes before doing a quick release by turning the pressure release valve.
- Cool quickly: Immediately transfer the cooked eggs to an ice water bath for five minutes to stop the cooking process. Then crack and peel to enjoy right away or use in a recipe!
How to Store Hard Boiled Eggs:
Always refrigerate hard boiled eggs right away. They should not be left out at room temperature for longer than 2 hours.
If unpeeled, hard boiled eggs can be stored in a bowl in the fridge and will last for up to a week. If you peel them right away, the eggs should be stored in an airtight container and eaten within 3-4 days.
Are older eggs better for making hard boiled eggs?
I have found this to be the case in the past when making hard boiled eggs on the stovetop, but that doesn’t seem to be the case with the Instant Pot. Some of the pale green and speckled brown eggs in these images were laid fresh that day from our backyard chickens and they peeled just as easily as the white ones from the store.
More Egg Recipes:
- Eggs Benedict with Hollandaise Sauce
- Southwest Baked Ham and Eggs Potato Hash
- Classic Potato Salad Recipe
- Balsamic Chicken Cobb Salad with Pasta
Instant Pot Hard Boiled Eggs
Ingredients
- 12 large eggs
- 1 cup water
Instructions
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Place the metal trivet that came with the Instant Pot into the bottom of a 6-quart Instant Pot. Add the water, then gently place the eggs, checking for cracks first. They can be stacked on top of each other, if necessary. Cover and secure the lid, then set the valve to "sealing".
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Select "manual" high pressure and set for 5 minutes. It will take a few minutes for the Instant Pot to come up to pressure, then it will cook for 5 minutes. Prepare an ice water bath in a large bowl.
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When the timer goes off, let it do a natural release for 5 minutes before releasing any remaining pressure using a quick release by switching the pressure valve to venting. Be careful of any venting steam and use a towel to protect your hands when doing a quick release.
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Immediately transfer the hard boiled eggs to the ice water bath and let them sit for 5 minutes to quickly stop the cooking process. Store in the fridge for up to 1 week, or peel and enjoy right away.
Nutrition
from The Recipe Critic https://ift.tt/33xGDVY
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