Easy Instant Pot Hard Boiled Eggs Recipe
These Instant Pot hard boiled eggs use the easy 5-5-5 method for perfectly cooked, easy-to-peel eggs every time. Made with just eggs and water, this hands-off method is quick, reliable, and perfect for meal prep, snacks, and salads.
Servings: 6
Calories: 72kcal
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
Serving: 1egg | Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 73mg | Potassium: 69mg | Sugar: 0.2g | Vitamin A: 270IU | Calcium: 29mg | Iron: 1mg
