These Instant Pot hard boiled eggs turn out perfect every single time! The best part is that they peel easily without sticking to the white of the egg. Eat them plain, sprinkle with seasoning or throw them in a salad – these eggs can do it all!
Using the Instant Pot is my favorite way to make hard boiled eggs.
It really makes peeling eggs a breeze! You’ll get beautifully smooth whites, and creamy yolks, every single time.
Who doesn’t love hard boiled eggs?
They really are the perfect protein-packed snack!
You can dress them up for deviled eggs, make a great salad–like my avocado egg salad BLT–or simply pop them into your lunchbox for a quick protein pick-me-up in the middle of the day.
Once you try making these Instant Pot pressure cooker hard boiled eggs, you’ll never go back to using the stove again!
Ingredients for Instant Pot hard boiled eggs
- Eggs – Feel free to use as many as you need for your recipe.
- Water – This will help cook the eggs in the pressure cooker.
- Ice – Ice helps stop the cooking process after the eggs have cooked in the pressure cooker.
What is an Instant Pot?
An Instant Pot is an electric multi-cooker that can be used to sauté, as a slow cooker, and of course, pressure cook.
There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.
They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.
Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!
What is the difference between an Instant Pot and an electric pressure cooker?
Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.
I have also used the crockpot version electric pressure cooker with equally delicious results.
This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.
What is the difference between natural release and quick release?
When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.
Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer.
Since the pressure cooker will be slowly losing pressure you do not have to do anything; it will eventually lose all its pressure and the lid will unlock.
When a recipe calls for quick release, this means you will manually be letting the pressure out of the Instant Pot.
You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.
This will then immediately unlock the lid and the food can be served.
Make ahead and storage
My favorite way to meal prep at the beginning of the week is to make a bunch of hard boiled eggs all at once, to use throughout the week in salads, snacks, and sandwiches.
Hard boiled eggs will stay fresh in the refrigerator, with the shell on, in a covered dish, for up to 5 days.
Or with the shells removed, in an airtight container in the refrigerator for up to 4 days.
They’re ready for you whenever you need them, and the Instant Pot does all of the work!
More hard boiled egg recipes
- Looking for a classic? Try my Classic Deviled Eggs.
- Love egg salad? Try my Pimento Cheese Egg Salad.
- Need a salad for a party? Try my Classic Macaroni Salad.
- Want a deviled egg with the volume turned up? Try my Bacon Blue Cheese Deviled Eggs.
- 1 cup water
- 1 dozen large eggs
- 2 cups ice
- Add the steaming rack to the bottom of your 6-Quart electric pressure cooker.
- Pour in the water.
- Set the eggs in a single layer on top of the rack. The eggs can fit snugly but do not stack the eggs on top of each other. Also, make sure to check your eggs for cracks before adding them to the pressure cooker. If they have a crack it will be a mess when you open it back up.
- Add the lid, lock it and turn the vent to closed so the cooker can build pressure.
- Press the manual button, set the time to 3 minutes, set the pressure to high and press start.
- You will have to wait about 5 minutes for the machine to build pressure and then the cooking time will begin. After 3 minutes the machine will beep.
- Using a hand towel carefully open the vent on the top to release the pressure. It will be loud and there will be hot steam coming out of the vent so please stand back and don’t put your hand anywhere near the hot steam.
- When the pressure is released the lid will unlock and you can open the lid.
- Fill a large bowl with the ice and top with water.
- Remove the eggs from the pressure cooker and add them to the bowl of ice water.
- Let the eggs cool in the water. If the ice melts add more to keep the water cold. This helps cool down the eggs so they do not overcook.
- When they are cool you can peel them to use in a salad or store them in the fridge for up to a week by keeping them in the shell or peeled in an airtight container.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 74mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 6g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.