Description
Learn how to easily make Instant Pot Hard Boiled Eggs to enjoy as a quick snack or add to your favorite egg recipe!
Ingredients
Scale
- 1 cup cold water
- 6–12 eggs
Instructions
- Prep: Pour water into bottom of the Instant Pot. Place egg insert/steamer rack OR trivet in the Instant Pot (see Notes) and place eggs on top.
- Cook: Secure lid on top and ensure valve is set to Seal. Cook on HIGH pressure for 5 minutes and let naturally release for 4 minutes. Carefully manually release remaining pressure according to manufacturers instructions.
- Cool Down: Carefully remove eggs and transfer to an ice bath. Let cool for 5-10 minutes. Remove and wipe dry. Use immediately in your favorite recipe (we love this classic Egg Salad or Egg Salad with Pickles) or store in the refrigerator.
Notes
- Insert vs. Trivet: we tested this recipe using a classic Instant Pot trivet vs. an egg insert and while you can use the classic trivet, it resulted in several eggs cracking during cook time for us. When we used the egg insert we had zero cracks in the eggs, so we have to recommend that method!
- Egg Temp: we tested using our eggs right out of the fridge and it worked just fine – no need to let them come to room temperature.
- Storage: Store in the refrigerator with the peel on for up to 7 days.
Nutrition
- Serving Size: 1 hard boiled egg
- Calories: 72
- Sugar: 0.2 g
- Sodium: 71 mg
- Fat: 4.8 g
- Carbohydrates: 0.4 g
- Protein: 6.3 g
- Cholesterol: 186 mg