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Instant pot hard boiled eggs recipe.
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5 from 18 votes

Instant Pot Hard Boiled Egg Recipe

Making hard boiled eggs in the Instant Pot is easy with the 4-4-4 method. Even fresh eggs can be peeled easily after hard boiling when using the Instant Pot.
Prep Time1 minute
Cook Time10 minutes
Ice Bath0 minutes
Total Time11 minutes
Course: Breakfast
Cuisine: American
Servings: 6 servings
Author: Yumna Jawad

Equipment

Ingredients

  • 12 eggs
  • 1 cup cold water
US Customary - Metric

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 on high pressure to 3 minutes for soft, 4 minutes for medium, and 5 minutes for hard-boiled eggs. You’ll notice the Instant Pot will start to come to pressure first and then the timer will begin. It can take 3-5 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 for up to 7 days.

Notes

  • My Top Tip: Use an egg rack. This helps to keep the eggs from bumping into each other and cracking. You can use the rack that came with your Instant Pot, or if you plan to make hard-boiled eggs on a regular basis, an actual egg rack insert works wonders and can be stacked! You can make Instant Pot hard boiled eggs no rack, but just be aware they might roll and crack a bit.
  • Storage: You should store hard-boiled eggs in the refrigerator within 2 hours of cooking. They will keep them in their shells for up to 1 week, or peeled in a sealed container for up to 5 days. To reheat, simply place the eggs in a pot of boiling water for about 2 minutes. (Never microwave hard boiled eggs! This can actually cause them to explode.)
  • Note: You do not need to change the cooking time based on the number of eggs in the pot. If you have an 8-quart Instant Pot and can fit 18 eggs, you'll still use the 4-4-4 method.

Nutrition

Serving: 2eggs | Calories: 143kcal | Carbohydrates: 1g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 372mg | Sodium: 144mg | Potassium: 138mg | Sugar: 0.4g | Vitamin A: 540IU | Calcium: 57mg | Iron: 2mg

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