These Instant Pot Soft Boiled Eggs are so easy! Use my foolproof method to meal prep these eggs with perfectly jammy yolks for breakfast.
Ingredients & substitutions
- Eggs – I’d suggest using room temperature eggs for the best results.
- English muffins – bagels or plain toast would also be good.
- Avocado – you could also use homemade or store-bought guacamole.
- Tomato – try using sundried tomatoes or another veggie of your choice.
- Arugula – spinach or romaine lettuce would also be good.
- Hot sauce – adjust based on your spice tolerance.
How to boil eggs in the Instant Pot
Step 1: Cook the eggs on high pressure.
Add water and a trivet to the Instant Pot, then place the eggs on top. Cook on high pressure for 2 minutes for soft boiled eggs, then do a quick release of the pressure.
Step 2: Place the eggs in an ice bath.
Let the eggs sit in an ice bath for 5 minutes.
Step 3: Peel the eggs.
Crack the eggs on the counter and remove the shell, or store them in their shells in the fridge.
Step 4: Serve and enjoy!
Serve the eggs over toasted English muffin halves with mashed avocado, tomato and arugula. Top with hot sauce and serve!
What to serve with soft boiled eggs
I like serving my Instant Pot soft boiled egg over a toasted English muffin with arugula, tomato and avocado. If you’re looking for more serving suggestions, here are some ideas:
- As a side dish with other breakfast dishes like oatmeal, bacon or French toast casserole
- In a bento box with apples, nuts, cheese and berries or any other ingredients of your choice
- On top of ramen with chicken
- On top of a salad for extra protein
Frequently Asked Questions
I find the easiest way to peel soft boiled eggs is to crack the eggs on the counter then gently peel off the shell with your fingers. You could also try cracking the egg with the back of a spoon then peeling from there!
These Instant Pot soft boiled eggs can be stored in the fridge for up to 2 days. If you’re storing them in the fridge, make sure you don’t peel them and keep them in their shells, so they stay as fresh as possible.
If you live in a high-altitude area, that may impact the pressure cooking times for eggs. Use this helpful guide to determine the adjusted cooking times based on your altitude.
I wouldn’t recommend using the egg setting on your Instant Pot. It will cook the eggs for 5 minutes on high pressure, which is too long for soft boiled eggs. Instead, manually cook the eggs on high pressure for 2 minutes, followed by a quick pressure release and an ice bath.
Bringing the eggs to room temperature first is a good way to prevent the eggs from cracking while they pressure cook. It’s not necessary, but you can do it if you choose. Just set the eggs out on the counter for about 30 minutes before cooking.
Storing soft boiled eggs
You can store your Instant Pot soft boiled eggs in the fridge for up to 2 days. Make sure to store them in their shells so they stay as fresh as possible! When you’re ready to enjoy, just crack them on the counter and peel off the shell. You’ll need to eat them cold, as reheating would cause them to overcook.
More Instant Pot egg recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on adding Instant Pot hard boiled eggs to your weekly lunches.
- Grab the trivet that comes with your Instant Pot if you need an extra one.
No-Fail Instant Pot Soft Boiled Eggs
- 1 cup water
- 12 eggs
Optional way to serve
- 6 English muffins
- 1 avocado mashed
- 1 tomato sliced
- 1 cup arugula
- Hot sauce to serve
- Add 1 cup of cold water to Instant Pot. Add trivet, then add eggs. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 2 minutes for soft-boiled eggs.
- Instant Pot will take about 10 minutes to come to pressure then pressure cook the 2 minutes.
- Do a quick release of the pressure and open the lid when pressure gauge has dropped and the lid opens easily. Carefully remove eggs using tongs then let sit in an ice bath for 5 minutes.
- To serve, crack eggs on the counter and remove shell. Eggs should be stored in their shells in the fridge up 2 days. Enjoy!
- Serve overtop of toasted English muffin halves that have been spread with mashed avocado and seasoned with salt & pepper, plus a slice of tomato and arugula. Top with hot sauce and enjoy!