Instant pot hard boiled eggs made in your pressure cooker without any hassle! Yolks perfectly set every time and shells are easy to peel. This guide helps you make the perfect hard-boiled eggs!
Pour water into the inner pot of your instant pot pressure cooker. Put in the steam rack and place the eggs on it.
Lock the lid in its position and turn the steam vent to SEALING. Pres MANUAL or PRESSURE COOKING (high) and set the time to 5 minutes.
Once the cooking is finished, wait 5 minutes before releasing the pressure manually by turning the steam vent to VENTING. Wait until the pin drops. Open the lid and using tongs, place the eggs into a bowl of cold water or into an ice bath for a few minutes before peeling them.
Notes
This recipe was developed for a 6-quart/6-liter instant pot.
The overall time does not include time that the pot needs to come to pressure nor time needed to release its pressure. Count with extra 15 minutes.
Eggs with shell on can be stored up to 7 days in the fridge.
Peeled eggs can be stored up to 5 day in an air-tight container in the fridge.
Course: Breakfast
Cuisine: International
Keyword: How to make Eggs in Instant Pot, Perfect Hard Boiled Eggs
Nutrition Facts
Instant Pot Hard Boiled Eggs
Amount per Serving
Calories
81
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Cholesterol
210
mg
70
%
Sodium
82
mg
4
%
Potassium
78
mg
2
%
Protein
7
g
14
%
Vitamin A
305
IU
6
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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