Description
Perfect instant pot hard boiled eggs using the foolproof 5-5-5 method. Five minutes high pressure, five minutes natural release, five minutes ice bath. Easy peel shells, bright yellow yolks with no green ring, and consistent results every single time. Makes 6 to 12 eggs at once with no timing adjustment needed for larger batches.
Ingredients
6 to 12 large eggs (cold from refrigerator)
1 cup cold water (1.5 cups for 8-quart Instant Pot)
Optional: ice cubes for the ice bath
Optional: large bowl of cold water for the ice bath
Instructions
1. Pour 1 cup cold water into the Instant Pot inner pot.
2. Place the metal trivet or steamer basket inside the pot above the water.
3. Arrange eggs in a single layer on the trivet. Do not stack without a stackable egg rack.
4. Lock the lid and set the valve to Sealing.
5. Select Pressure Cook or Manual and set to 5 minutes on high pressure. Press Start.
6. When the 5-minute timer ends and beeps, leave the Instant Pot completely alone. Do not touch the valve. Allow natural pressure release for exactly 5 minutes.
7. After 5 minutes, carefully turn the valve to Venting to release any remaining pressure. Wait for the float pin to drop before opening the lid.
8. Using silicone-tipped tongs, transfer the eggs immediately to a bowl of ice water. Submerge fully and leave for 5 minutes.
9. Remove eggs from the ice bath. Peel immediately for serving or store unpeeled in a sealed container in the refrigerator for up to one week.
Notes
For extra-large eggs, increase pressure cooking time to 6 minutes. Keep natural release and ice bath the same.
For soft boiled eggs with a runny yolk, use the 3-3-3 method: 3 minutes pressure, 3 minutes natural release, 3 minutes ice bath.
For jammy medium-set yolks, use the 4-4-4 method.
Farm-fresh eggs peel just as easily as store-bought eggs using this method. The pressure cooking changes how the membrane sets.
To store peeled eggs, keep submerged in a covered container of cold water. Change the water daily and use within 5 days.
Do not freeze whole hard boiled eggs. The whites become watery and tough after thawing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Meal Prep, Snack
- Method: Pressure Cook
- Cuisine: American
Nutrition
- Serving Size: 2 eggs
- Calories: 126
- Sugar: 0.3g
- Sodium: 128mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 328mg
Keywords: instant pot hard boiled eggs, 5-5-5 method eggs, pressure cooker hard boiled eggs, easy peel hard boiled eggs, instant pot eggs meal prep, hard boiled eggs instant pot