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Instant Pot hard boiled eggs halved on a plate, smooth bright yellow yolks with no green ring, made using the 5-5-5 method
Jonas Mitchell

Instant Pot Hard Boiled Eggs

Consistently easy-to-peel Instant Pot hard boiled eggs using the 5-5-5 method — 5 minutes at high pressure, 5 minutes natural release, 5 minutes in an ice bath.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 6-12 eggs
Course: Breakfast
Cuisine: American
Calories: 72
Ingredients Equipment Method Notes

Ingredients
  

  • 6-12 eggs large
  • 1 cup cold water
  • Ice, for the ice bath

Equipment

  • 6 quart (or larger) Instant Pot
  • 1 Large bowl, for the ice bath
  • 1 Trivet, steamer basket, or egg rack
  • 1 Tongs or a spider strainer

Method
 

  1. Pour 1 cup of cold water into the inner pot of the Instant Pot.
  2. Place a trivet inside the pot, then arrange the eggs on top in a single layer.
  3. Close the lid and turn the steam release valve to Sealing.
  4. Select Manual or Pressure Cook on High Pressure, set to 5 minutes.
  5. Let pressure release naturally for 5 minutes, then manually release the rest.
  6. Immediately transfer eggs to a bowl of ice water for 5 minutes.
  7. Peel and enjoy, or refrigerate unpeeled for up to a week.

Notes

For medium eggs use 3 minutes pressure, extra-large 6 minutes, jumbo 7 minutes (keep natural release and ice bath at 5 minutes each). At high altitude, add 1-2 minutes to the pressure time.
Nutrition (per egg)  Calories 72 | Protein 6g | Fat 5g | Carbohydrates 0.4g | Cholesterol 186mg | Sodium 71mg