Instant Pot Hard Boiled Eggs

5 / 5 (1 review)

My new favorite way to hard boil eggs!

I think I may do hard boiled eggs only in the Instant Pot from now on! Seriously easy. The eggs turn out perfectly every time and they peel easily too!

Hard boiled eggs are great for a healthy snack, dying Easter eggs, deviled eggs, egg salad, and more!

Start with cold eggs and cold water. Then it’s time to grab that metal trivet that came with your Instant Pot and put it to good use! A steamer basket would work for this as well – you just need something that will keep the eggs up and out of the water.

Even with the cold start, it feels like the Instant Pot comes to pressure pretty quickly for the eggs. My pot usually takes about 6-10 minutes to come to pressure. Then it cooks at pressure for 8 minutes.

Once the cook time is over, carefully turn the steam release knob to vent. Know that the steam escapes pretty forcefully, so keep clear of the vent and all will be well. You can use a cooking utensil to push the knob if you really want to be safe.

To stop the cooking process for the eggs, they need to be cooled down quickly after cooking. So while they are still cooking, I prepare a cold water bath, which is just a big bowl filled with cold water and ice. Using tongs, a slotted spoon, towel, or hot pad to help you transfer the hot eggs to the bowl is a good idea. Then the eggs just need to sit there, submerged in cold water, for about 5 minutes.

Of course, you can skip the bath if you want to peel and serve the eggs immediately. Once they are done cooking, peel the eggs under cold running water and serve.

To peel an egg, I tap it on a hard surface to start a crack, then gently wiggle and loosen the shell. I can usually get the shell off in only 2 or 3 pieces with this method!


Recipe slightly adapted from Pressure Cook Recipes.

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Instant Pot Hard Boiled Eggs

5 / 5 (1 review)


  • 1 cup cold water
  • 6 to 8 large eggs, refrigerated


  1. Place the Instant Pot trivet into the pot and add 1 cup of cold water. Arrange the cold eggs on top of the trivet inside the pot, close the lid.
  2. Cook at high pressure for 8 minutes. When cooking time is over, do a quick steam release and open the lid carefully.
  3. If serving immediately, peel the eggs under cold running water and serve.
  4. If not serving immediately, transfer eggs to a large bowl filled with cold water and ice, and let sit for about 5 minutes. Then store the eggs in refrigerator for up to 1 week.