Instant Pot Hard Boiled Eggs
These Instant Pot Hard Boiled Eggs turn out perfectly every time! There are instructions for hard boiled eggs, plus how to use them.
Servings: 12 eggs
Calories: 73kcal
Ingredients
- 1 cup water
- 2-12 eggs
Instructions
- 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 6 minutes for hard boiled eggs. Instant Pot will take about 10 minutes to come to pressure then pressure cook the 6 minutes.
- Allow the pressure to release naturally for 5 minutes, then 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 2-5 days (2 days for soft-boiled). Enjoy!
Video
Notes
To remove the peels from a large batch of eggs at one time, place the eggs into a Ziploc bag filled with cold water. Seal the bag then gently shake it for 30 seconds or so.
If you want a runnier yolk, cook the eggs on high pressure for just 1 minute.
Make sure to dunk the eggs in an ice bath so they don’t over-cook.
Store the eggs with their shells on in the fridge for up to a week.
Nutrition
Calories: 73kcal | Carbohydrates: 1g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg