So you got an Instant Pot recently! Congrats! The more you use it, the more you’ll love it. When I got mine, making Instant Pot hard-boiled eggs was one of the first things I made with it. (After the water test…………. of course. lol) If you follow my recipe, you’ll get perfect Instant Pot hard boiled eggs every time!
I initially cooked them too long (8 minutes) and they ended up with that annoying green circle around the yolk. Ugh.
At that point, I know the yolk is going to be like eating chalk, so I usually make egg salad sandwiches with that sort of egg. (… yes.. I’ve overcooked eggs just a FEW times in my lifetime. lol)
So the next time I made them, I went with 5 minutes. It’s actually the easy double five rule.
EASY DOUBLE FIVE RULE:
- 5 minutes in the instant pot
- 5 minutes natural release
- (simple right?)
I find that 5 minutes of cook time and 5 minutes of natural release is the perfect amount of time for the hard-boiled stage! There are a few tricks though that you’ll want to do when making these eggs absolutely perfect.
TIPS TO MAKING THE PERFECT INSTANT POT HARD BOILED EGG:
- Use the oldest eggs you have – So, don’t use the eggs that you just bought from the grocers. They’re too new and you might have issues with peeling – and no one likes issues with peeling when it comes to eggs. I’d suggest using eggs that you’ve had for one week in your refrigerator at least.
- There’s no difference between the cooking quality (in terms of doneness) between brown eggs and white eggs (or pretty green and blue farm eggs for that matter)
When the natural release is complete (when you let the cooking time run out and leave the Instant Pot alone, in this case, for another 5 minutes while it slowly cools down on its’ own, and THEN you switch the toggle to vent the steam).
- It’s important to plunge the hot eggs into ICE WATER when making Instant Pot hard-boiled eggs. Basically, the colder the water, the faster the eggs will cool down and stop cooking. If you took them out and simply left them on the counter, they would continue to cook, and then you’d get that crappy green ring and chalky yolks.
- Another reason to use ice water is so that it helps in the super easy peeling if they’re in ice water to cool.
I also really love a softer yolk. Hard enough to hold its shape, but still soft enough to dip a piece of toast into. I know it’s possible to make those types of eggs in the Instant Pot, I just haven’t done it yet. But as soon as I do, I’ll be letting you know!
- 1 c water
- 6 eggs
- Place trivet in the bottom of the Instant Pot Insert. Place the eggs on the trivet and add 1 cup of water.
- Place the toggle switch to the sealing position
- Press "manual" and move the counter to 5 minutes. Let the pot come to pressure and cook.
- After the cooking time is up, do a 5-minute natural release, and then switch the toggle to venting, to release any extra steam.
- Immediately plunge the eggs into an ice water bath and let them sit for 5 minutes. Peel and enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 73mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 6g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.