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A plate of hard cooked eggs cut in half with salt and pepper. Two half peel eggs sit behind plate next to a half shown instant pot.
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5 from 14 votes

Instant Pot Hard Boiled Eggs

Using the 4-4-4 method, your Instant Pot Hard Boiled Eggs are sure to come out perfect every time! The shells peel off easily with no green ring in site!
Course Breakfast
Cuisine Amerian
Prep Time 0 minutes
Cook Time 16 minutes
Ice Bath 4 minutes
Total Time 20 minutes
Servings 12 Eggs
Calories 126kcal
Author Yumna Jawad

Ingredients

  • 12 eggs
  • 1 cup cold water

Instructions

  • Place the water inside a 6-quart Instant Pot, add the steam rack and then gently place up to 12 eggs on the rack spread out.
  • Place the lid on and move the valve to sealing. Press manual pressure and set the timer to 4 minutes high pressure. You’ll notice the Instant Pot will start to come to pressure first and then the timer will begin. It can take 8-10 minutes to come to pressure.
  • When the cook time is up, let the pressure release naturally for 4 minutes, then do a quick release for any remaining pressure. Carefully open and remove the lid.
  • Remove the eggs from the Instant Pot and place them in an ice water bath for 4 minutes.
  • Remove the eggs from the water bath and store in the fridge.

Notes

Note: You do not need to change the cooking time based on the number of eggs in the pot. If you have an 8qt IP and can fit 18 eggs, you'll still use the 4-4-4 method.

Nutrition

Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 127mg | Potassium: 121mg | Sugar: 0.3g | Vitamin A: 475IU | Calcium: 50mg | Iron: 2mg