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 a 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 over cooked eggs just a FEW times in my lifetime. lol)
So the next time I made them, I went with 6 minutes. It’s actually the easy double six rule.
EASY DOUBLE SIX RULE:
- 6 minutes in the instant pot
- 6 minutes natural release
- (simple right?)
I find that six minutes cook time and six minutes natural release is the perfect amount of time for the hard-boiled stage! There’s 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 six 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. Not snotty soft, but 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 type 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!
CLICK AND SAVE the photo below to your Pinterest account for easy access to the recipe in the future!
- 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 6 minutes. Let the pot come to pressure and cook.
- After the cooking time is up, do a 6 minute natural release, and then switch the toggle to venting, to release any extra steam.
- Immediately plunge the eggs into a ice water bath and let them sit for 10 minutes. Peel and enjoy!
And you know, as perfect as these Instant Pot hard-boiled eggs turned out, I was still going to go ahead and make a deviled egg recipe with them. Great idea in theory… but I ended up eating them all. Nooooooooo.. not all in one sitting!!! It’s not that the Instant Pot makes them taste better, it’s just that it makes it SO EASY to make them! If you’re looking for a few other Instant Pot recipes, check out my Instant Pot Creamy Rice Pudding here, or, a fantastic recipe for Extremely Easy Instant Pot Pulled Pork here! If you try making these eggs, I’d love to hear about your experience with it! Please leave your comment or questions below, and I wish you an EGGcellent day!!! (You know I had to. )