Easy Instant Pot Hard Boiled Eggs are the fastest way to make perfectly cooked eggs using the 5-5-5 method. Quick to prepare and easy to peel, you'll never go back to the stove-top again!
These Instant Pot hard boiled eggs were one of the first things I made in my Instant Pot, just before my Instant Pot Mixed Berry Jam recipe. The 5-5-5 method was a total game changer after years of hard-to-peel stove-top eggs. In about 15 minutes, you'll have perfectly cooked, easy-to-peel eggs that are great for snacks, salads, or easy egg salad.
Quick Look: Instant Pot Hard Boiled Eggs
- 🥚 Egg Size: Large eggs work best
- 🍲 Instant Pot Size: 6-quart recommended (8-quart needs slightly more water)
- 🥚 Egg Count: Make 6-12 eggs at once
- 💧 Water Amount: 1 cup water (never sub broth)
- ⏱️ Cook Method: Pressure, Natural Release, Ice Bath
- 🧊 Peeling Tip: Ice bath for at least 5 minutes, then tap and roll
- ❄️ Storage: Unpeeled eggs keep up to 7 days refrigerated
- 📦 Make-Ahead Friendly: Great for meal prep, holidays, snacks, and salads
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Why You’ll Love this 5-5-5 Method
- Consistent: No guessing or watching the pot, perfect eggs every time.
- Easy-to-peel: Pressure cooking and an ice bath leads to easily peeled shells.
- No prep: No need to bring eggs to room temp first.
- More reliable than stove-top boiling: No timing guesswork or boiling over
- Perfect for meal prep: Make a batch once and use in multiple recipes.
- Prefer slightly softer yolks? Reduce the pressure cook time to 4 minutes and keep the same release and ice bath.
Ingredient Notes
See printable recipe card below for exact amounts and directions.
Eggs– this recipe uses large eggs. If using medium eggs, reduce pressure cook time by 1 minute. If using extra-large eggs, increase pressure cook time by 1 minute. Egg sizes can vary slightly, so don't stress, this method is very forgiving.
How to Make Hard Boiled Eggs in Instant Pot
Follow these easy steps for perfectly cooked, easy-to-peel eggs every time.
Step 1. Add 1 cup water to the bottom of the Instant Pot. Place the metal trivet (or egg rack) inside and arrange the eggs in a single layer.
Step 2. Secure the lid and set the valve to Sealing. Cook on Manual/High Pressure for 5 minutes, allow a 5-minute natural release, then transfer the eggs to an ice bath for 5 minutes.
Step 3. Gently tap, roll, and peel the eggs, starting from the wide end, or refrigerate unpeeled until ready to use.
Step 4. Enjoy as-is with a sprinkle of seasoning, or use them in your favorite recipes.
Tips for Success
- Use a trivet or egg rack: Keeping eggs out of the water helps them cook evenly and peel easier.
- Don't skip the ice bath: This stops cooking immediately and helps prevent green yolks.
- Peel from the wide end: That's where the air pocket is, making shells easier to remove.
- Tap, roll, then peel: Cracking the shell all over helps it slide off cleanly.
- Adjust for altitude if needed: At higher elevations, add 1 extra minute of pressure cook time.
Storage
- Unpeeled eggs: Store in a covered container in the refrigerator for up to 7 days
- Peeled eggs: Store in an airtight container for 3-5 days
- Add moisture: If peeled, place a damp paper towel in the container to prevent drying
Instant Pot Hard Boiled Eggs Recipe FAQs
5 minute pressure cook, 5 minute natural release, and 5 minute ice bath for the perfect hard boiled eggs.
Absolutely. Pressure cooking helps separate the egg white from the shell, and when you follow it with a quick ice bath, the shells usually slide right off.
A green or gray ring around the yolk means the eggs were slightly overcooked. Shortening the cook time or natural release can help prevent this.
Yes. The cooking time stays the same, but you may need slightly more water to bring the pot to pressure.
Recipes Using Hard Boiled Eggs
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Easy Instant Pot Hard Boiled Eggs Recipe
Ingredients
- 6 large eggs
- 1 cup water
- Ice for ice bath
Instructions
- Pour 1 cup water into the bottom of the Instant Pot. Place the trivet or egg rack inside and arrange the eggs in a single layer.
- Secure the lid and set the valve to Sealing. Cook on Manual/High Pressure for 5 minutes, followed by a 5-minute natural release. Carefully turn the valve to Venting, then transfer the eggs immediately to an ice bath for 5 minutes.
- Gently tap, roll, and peel the eggs, starting from the wide end.
- Slice and serve, or refrigerate until ready to use.
Notes
- Egg Size: This recipe is written for large eggs. Medium eggs: reduce cook time by 1 minute. Extra-large eggs: increase cook time by 1 minute.
- Storage: Unpeeled eggs keep up to 7 days refrigerated; peeled eggs keep 3-5 days in an airtight container.
- Altitude: At higher elevations, add 1 extra minute of pressure cook time.
Nutrition
Idie says
Is there any changes for high altitude. I live at 5,000 feet above sea level. When I do the 5*5*5 method, my eggs are soft boiled. I am going to try 6 minutes.
Kristin says
I have heard a lot of people keep it the same for altitude, however, others have had to increase the time a bit. I would say start with the 6 minutes you wrote above and you should be good!
Diane says
I live in Denver, 5,280 feet above sea level, and I instapot my eggs at 8 minutes and they turn out perfectly every time!
Kristin Hayes says
Great tip! Thanks!! Such an easy Instant Pot version!!
Karen says
Stove or instapot, when you put the eggs in cold water, crack the shells allowing the cold water to seep inside the shell making them easier to peel later. 💜
Kristin says
Great idea! Thanks!
Katrina says
What if u don’t have the rack to place in slow cooker??
Kristin says
Do you mean the Instant Pot? If you don’t have the rack, just use the metal trivet the Instant Pot comes with and set the eggs on that! Works great too!
Katie says
if I want to do 18 eggs – do I increase the amount of water/time to cook? And if so, by how much?
Kristin says
For that amount, I would recommend doing 2 batches of 9. Same water and time as listed in the directions, but that way the eggs won’t be touching as much and needing to lay on each other. Enjoy!
Lyn says
Tried for the first time today. The yolks were set but softer and more yellow than boiling on stove. Did not look like picture posted. And they were hard to peel. Were they not cool enough? I followed directions… 5-5-5. Thank you
Kristin says
They peel easily when completely cooled. Some people, depending on altitude, change to a 4-4-4 method and have better results. Are you at a low/high elevation? Make sure the eggs are completely chilled next time you try!
carrie says
can you do more than 6 eggs?
Kristin says
Absolutely! I have done up to 12 at a time using this method! Enjoy!
Donna says
I have an 8 quart Instant Pot. Would everything remain the same or would there be any changes?
Kristin says
Nope, no changes needed for an 8qt vs the 6qt. Keep everything as written and it’ll turn out great!! Hope you enjoy!!
adrianna boeni says
If you boil eggs for 10 mins there will be a gray coating on the yolks. Not pretty and effects their taste
Kristin says
I love the Instant Pot version, I haven’t tried any other way since!
Marion says
On the stove, if you boil your water first then put any size eggs in , boil for 10 min. ,(For hard boil) then empty water and put cold water in, wait a few minutes and shells come off easy.
Kristin says
Thanks for the tip! Ill try that!!
Dave Smith says
I read a lot of these hard boiled egg posts. The things that consistently seem to be missing.
1. What size instant pot?
2. What size eggs?
3. Room temperature or right out of the fridge?
Thanks
Kristin says
Oooo, good feedback! I will go add that into the recipe! I use a 6 quart Instant Pot, large eggs, and right out of the fridge!