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Pressure Cooker Hard Boiled Eggs

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These pressure cooker 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!

This post is sponsored by the Crock-Pot® brand. All opinions are 100% my own.

I know people have a love hate relationship with hard boiled eggs but I 100% am on team LOVE. I have loved them since my first eggy bite. In fact, I might actually like them more than normal breakfast eggs. And you all know I LOVE me some egg salad. I seriously cannot turn it down. Do you remember when I made that avocado egg salad BLT a few years ago? These pressure cooker hard boiled eggs would be perfect in that recipe!

Now, for this simple (but utterly delicious!) recipe I used the awesome 6-Quart Crock-Pot Express Crock Multi-Cooker. Which if you haven’t used before you’re going to LOVE! Not only does it cook traditional meals 70% faster, but for this recipe, it makes killer hard boiled eggs.

Which if you live in my house is a breakfast favorite. Especially when we sprinkle it with all the toppings – red pepper, kosher salt, black pepper, chives, and fresh thyme.

Now, I know that it’s not super hard to hard boil eggs, but for some reason, I’m never able to make them perfect. The shell always sticks to the white and I’m left with a weird mangled egg that has lost half of its white and looks like it went through some very rough times.

Not cool. And not good for anything where I need the eggs to look pretty.

BUT by using the Express Crock it literally turns out so perfect the yolk is just cooked (my favorite way) and the shell literally peels off with no sticking.

NO STICKING! I’m gonna keep shouting that because it’s pretty amazing.

The best part about the Express Crock is that it takes a pressure cooker, a slow cooker, and a steamer and combines them all in one. Oh, and you can saute and brown in the machine before you start cooking it. That means no more extra dirty dishes. If you’re not sure how long to cook your recipe you’re in luck because it comes with 8 built-in preset buttons like – meat, beans, and yogurt!

Yes, you did read that right. You can make yogurt in this baby!

Now, back to these pressure cooker hard boiled eggs for a hot second. As I said earlier I’m a total hard boiled in the morning kind of lady, but if you’re my husband you’ll eat them any time of the day. In fact, when I make a batch I always do a whole dozen and he comes home from work and eats 1 or 2 for a before dinner snack.

That boy loves his eggs.

If you’re not into making 12 hard boiled eggs don’t worry. You can make less and don’t even need to adjust the recipe. Basically, you can cook as many eggs as you can fit onto the trivet. I used farm fresh eggs so mine were not super equal in size, but I have tested this recipe with large store bought eggs and the timing is perfect.

If you have fresh chicken eggs just know that if you have super small or jumbo eggs you should adjust the cook time to account for their size.  For small eggs, I would do 2 minutes and for jumbo eggs, I would do 4 minutes.

I found this 6-quart Express Crock size to be perfect for Art and I but if you’re looking for something a little bit smaller, or bigger, Crock-Pot didn’t forget about you! They also have a 4-quart and an 8-quart model!

Love eggs? Here a few more egg filled recipes:

Bruschetta baked eggs, bacon blue cheese deviled eggs, feta chickpea shakshuka, breakfast stuffed mushrooms, soy sriracha deviled eggs, aged eggnog or my bacon onion herb quiche.

Pressure Cooker Hard Boiled Eggs

These pressure cooker 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!

Yield: 1-12 eggs

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 13 minutes


  • 1 cup water
  • 1 dozen large eggs
  • 2 cups ice
  • Water


Add the steaming rack to the bottom of your 6-Quart Express Crock. 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 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 steam button, put 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 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.