Instant Pot Hard-Boiled Eggs (The Fool-Proof Way I Always Do Them)
This is less of a “recipe” and more of a technique, but it is a survival-level staple in my house. Every week (usually Sunday) like clockwork, I put a bit batch of Instant Pot hard-boiled eggs on.
I need a lot of choline in my diet for health reasons, and while I do still eat other kinds of eggs sometimes, these are my most reliable way. Usually I have one or two with my first cup of coffee, and they’re perfect for taking to the airport for a healthy snack.
This is legitimately the best, easiest way to make hard-boiled eggs in my opinion. I really struggled with them (the peeling, specifically) for a long time. Like…I would pay my nieces and nephews a couple bucks to peel them for me 🙂 But when I moved halfway across the country I finally had to figure it out myself. And this specific way has been foolproof for me.
Is keeping an Instant Pot worth it?? Honestly, hard to say. I don’t use my Instant Pot for pretty much anything outside of these hard-boiled eggs. Though that is still once a week. But I did get a bit creative with it (and my air fryer, and my electric griddle) when I didn’t have a stove for two weeks…I also just tried my first batch of homemade yogurt with it. But my sister (who has 4 kids) uses hers multiple times a week, so it really just depends on you.
Personally, I would not go out and *buy* an Instant Pot just to make hard-boiled eggs, though…
How to make easy hard-boiled eggs in the Instant Pot
Place the steaming rack in the bottom of the Instant Pot, making sure the eggs will be raised off the bottom of the pot. Place the eggs on the rack, however many you want—you can stack them if needed, and it is okay if they touch the sides of the pot.
Pour 1 cup of water in the bottom of the pot. Close the lid and choose Pressure Cook, set to 3 minutes. Put the nozzle to Sealing.
Once the Instant Pot heats up and pressurizes, and the 3 minutes pass (and the pressure cook setting turns off), let it sit for another 3 to 5 minutes. I usually do 4 minutes and on my Instant Pot, the digital readout will say L004 or something like that.
Prepare a big bowl with lots of ice, and fill with water.
Release the rest of the pressure, open the lid, and use tongs to carefully move the eggs to the bowl of ice water. The total time from sealing it to removing the eggs is typically around 15 minutes, if that’s helpful for reference.
Let the eggs sit in the ice water for 5 minutes, then remove the shells. For me, the technique that has finally worked consistently is shaking the egg in a mug for a second or two, then carefully breaking in and peeling off the whole membrane and shell together—I use organic eggs and they usually do very well.
Store in the fridge for up to a week. I eat one or two with a bit of salt first thing in the morning with my first cup of coffee to stabilize my cortisol and blood sugar.
These Instant Pot hard-boiled eggs are completely done in 30 minutes, with only a few minutes of hands-on time!
Other egg dishes you’ll love:
- How To Baste Eggs: Basted Eggs with Caramelized Shredded Brussels Sprouts
- Make-Ahead Egg Muffins With Veggies & Chives
- Kale, Bacon, & Egg Breakfast Casserole
- Baby Spinach, Goat Cheese & Sweet Potato Frittata
- Traditional Spanish Tortilla
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Fast, Foolproof Hard-Boiled Eggs in the Instant Pot
Ingredients
- Whole uncooked eggs (I usually do 8-12 at a time)
- 1 cup of water
Instructions
- Place the steaming rack in the bottom of the Instant Pot, making sure the eggs will be raised off the bottom of the pot. Place the eggs on the rack, however many you want---you can stack them if needed, and it is okay if they touch the sides of the pot.
- Pour 1 cup of water in the bottom of the pot. Close the lid and choose Pressure Cook, set to 3 minutes. Put the nozzle to Sealing.
- Once the Instant Pot heats up and pressurizes, and the 3 minutes pass (and the pressure cook setting turns off), let it sit for another 3 to 5 minutes. I usually do 4 minutes and on my Instant Pot, the digital readout will say L004 or something like that.
- Prepare a big bowl with lots of ice, and fill with water.
- Release the rest of the pressure, open the lid, and use tongs to carefully move the eggs to the bowl of ice water. The total time from sealing it to removing the eggs is typically around 15 minutes, if that's helpful for reference.
- Let the eggs sit in the ice water for 5 minutes, then remove the shells. For me, the technique that has finally worked consistently is shaking the egg in a mug for a second or two, then carefully breaking in and peeling off the whole membrane and shell together---I use organic eggs and they usually do very well.
- Store in the fridge for up to a week.
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