Instant Pot Hard-Boiled Eggs. Quick, consistent, and easy to peel, hard-boiled eggs are one of the killer uses for an Instant Pot or other pressure cooker
Have you done hard-boiled eggs in your Instant Pot? Are they easier to peel? What’s the normal process? Could a stove top pressure cooker be used?
email from reader Terry
I was late to the party on this technique. Instant Pot hard-boiled eggs are all over the web - especially Facebook. People say they are quick, consistent, and easy to peel. My excuse is I was playing with with sous vide eggs, trying to get the perfect soft-boiled egg.
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What is the 5-5-5 method for eggs?
What is the 5-5-5 method? 5 minutes pressure cooking, 5 minutes natural pressure release, 5 minutes in an ice water bath to chill. Done. That seems so easy, but I hear my mother saying “if everyone jumped off a bridge, would you do it too?”
I tested 5-5-5, and it does work - a dozen hard boiled eggs, easy to peel, with perfect yellow yolks, just the way I like them. I try some variations - shorter times under pressure or quick releasing the pressure immediately undercook the eggs; longer cooking times or a full natural pressure release overcook the eggs. I should have trusted the wisdom of the internet: everyone uses 5-5-5 because it works, and works well. (Sorry Mom, everyone was right.)
How to Peel Hard Boiled Eggs
A pressure cooked hard boiled egg is easy to peel. After chilling, the shells don’t stick to the pressure cooker hard-boiled eggs, like they used to with my stovetop eggs.
To peel, I crack the shell all over, so it is covered with a spider web of cracks. Then I start peeling from the bottom of the egg, where there is a little air pocket. I try to pull the shell off in a spiral around the egg, in one big peel.
There is a membrane between the shell and the egg that holds all the cracked pieces of shell together. if I'm gentle, but firm, the shell comes away in one long piece. If not, I keep peeling until all the pieces of shell are gone.
Ingredients
- 12 large eggs
How to Hard Boil Eggs in an Instant Pot
Put the eggs in a steaming basket in the pressure cooker
Pour 1 cup of water into the pressure cooker pot. Put a steaming basket in the pot, then set the eggs in the basket. Lock the lid.
Cook at high pressure for 5 minutes with a 5-minute natural pressure release
Cook at high pressure for 5 minutes in an electric pressure cooker or stovetop pressure cooker. (“Manual” or “Pressure Cook” mode in an Instant Pot.) Let the pressure come down naturally for 5 minutes, then quick release any remaining pressure.
Cool the eggs in an ice bath for (at least) 5 minutes
Remove the lid from the pressure cooker and transfer the eggs to a bowl full of ice water (or cold running water) for at least 5 minutes. Remove the eggs from the water bath and pat dry. Serve immediately, or refrigerate for up to a week.
Equipment
A 6-quart instant pot (or other 6-quart pressure cooker)
A steamer basket, egg rack, or trivet to lift the eggs off the bottom of the pot.
Tips and Tricks
- Size matters: use large eggs for this recipe. I haven’t had the time to test medium or XL eggs, but I estimate 3-5-5 for medium eggs, and 7-5-5 for XL eggs.
- Timing matters: for the 5-minute pressure cook and 5-minute natural release: don’t wander off during the cooking time. Waiting longer, or for a full natural pressure release, results in overcooked eggs.
- Extra ice bath time is fine: Extra time is fine for the 5-minute cold water bath: Colder is better for peeling eggs, so the 5 minutes in the cold water bath is a minimum.
- What is the Egg setting on the Instant Pot: I don't bother with the egg setting, but you can use it if you want, and if you have it. It automatically sets the cooker for 5 minutes at high pressure. (Don’t forget the 5-minute natural pressure release). I just pick pressure cook and set the timer for 5 minutes, which does the same thing.
- Browned ends on eggs: The egg’s air pocket will have a brown color to it sometimes with this method. It’s not important - the browning is on the shell, not the egg, and doesn’t change the taste.
- Can you stack eggs on top of each other in the instant pot? Yes, absolutely. It's the only way you're going to fit a dozen eggs in a 6-quart pot.
- “hard-boiled” or “hard boiled” without the dash? A grammar note: Hard-boiled, with the dash, is the proper spelling, but both are common usage. I prefer the dash; I’ve always wanted to write a hard-boiled detective story, and a hard-boiled detective needs the dash.
Scaling
Want to cook fewer eggs? More eggs? Pile them in there - the cooking time stays the same.
Storing Hard Boiled Eggs
Cooked eggs last for 1 week in the refrigerator, according to the USDA in their Shell Eggs from Farm to Table fact sheet. Why don't they last as long as fresh eggs? Fresh eggs have a natural coating that keeps out bacteria, but it is washed away by cooking. This opens up the pores in the egg shell, which can let bacteria in. Also, any cracks that happen during cooking are fine. The eggs are still good for a week.
How can I use hard-boiled eggs?
Hard boiled eggs are a great source of protein, and an easy snack. The simplest thing is to peel them and eat them with a sprinkling of salt and pepper, of course. But, my favorite thing to do with hard boiled eggs is make Deviled Eggs. (I've got a lot of deviled egg recipes here on DadCooksDinner.) And, who doesn't love a good egg salad sandwich? I'm working on my recipe, but the simple version is to mash the eggs with some mayonnaise, salt, and pepper.
Print
Instant Pot Hard-Boiled Eggs Recipe
- Total Time: 15 minutes
- Yield: 12 eggs 1x
Description
Instant Pot Hard-Boiled Eggs, quick, consistent, and easy to peel, hard-boiled eggs are one of the killer uses for an Instant Pot or other pressure cooker
Ingredients
- 12 large eggs
Instructions
- Put the eggs in a steaming basket in the pressure cooker: Pour 1 cup of water into the pressure cooker pot. Put a steaming basket in the pot, then set the eggs in the basket. Lock the lid.
- Cook at high pressure for 5 minutes with a 5-minute natural pressure release: Cook at high pressure for 5 minutes in an electric pressure cooker or stovetop pressure cooker. (“Manual” or “Pressure Cook” mode in an Instant Pot.) Let the pressure come down naturally for 5 minutes, then quick release any remaining pressure.
- Cool the eggs in an ice bath (or with cold running water) for at least 5 minutes: Remove the lid from the pressure cooker and transfer the eggs to a bowl full of ice water (or cold running water) for at least 5 minutes. Remove the eggs from the water bath and pat dry. Serve immediately, or refrigerate for up to a week.
Notes
Size matters: use large eggs for this recipe. I haven’t had the time to test medium or XL eggs, but I estimate 3-5-5 for medium eggs, and 7-5-5 for XL eggs.
Timing matters for the 5-minute pressure cook and 5-minute natural release: don’t wander off during the cooking time. Waiting longer, or for a full natural pressure release, results in overcooked eggs.
Extra time is fine for the 5-minute cold water bath: Colder is better for peeling eggs, so the 5 minutes in the cold water bath is a minimum.
The “Egg” button on the Instant Pot: Go ahead and use it if you want. It automatically sets the cooker for 5 minutes at high pressure. (Don’t forget the 5-minute natural pressure release).
The egg’s air pocket will have a brown color to it sometimes with this method. It’s not important - the browning is on the shell, not the egg, and doesn’t change the taste.
Want to cook fewer eggs? More eggs? Pile them in there - the cooking time stays the same.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
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What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
Instant Pot Deviled Eggs
Instant Pot Bacon Deviled Eggs
Instant Pot Frittata
Pressure Cooker New York Cheesecake
Pressure Cooker Penne with Sausage and Peppers
Pressure Cooker Chicken Soup with Rice (from Scratch)
My other Pressure Cooker Recipes
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- I can’t help myself with the “is 5-5-5 A Myth?” headline. It’s my chance to share Betteridge’s Law of Headlines: Any headline that ends in a question mark can be answered by the word “No.” ↩
Roberta Clayton says
After the 5 minutes of pressure is over, do you leave the IP on warm or cancel for the 5 minute NPR?
Mike Vrobel says
I leave it on warm, but in the end, it doesn’t matter - in 5 minutes, the heat doesn’t drop to the point where keep warm would kick in the heater.
PJinPA says
Hmmm, well, my eggs are perfectly cooked, peeled perfectly in their ice bath, and my egg salad is delicious. However, I don't know the pressure cooking time or the NPR time, because I wasn't watching the display and the beeper didn't beep.
My egg salad: 2 chopped hard-cooked eggs ( use a pastry dough blender/cutter to chop my eggs right in the bowl) a stalk of diced celery, maybe 1/4 tsp each of onion powder and mild curry powder, and around 1/4 c mayo (A few dollops from the jar using a rubber spatula).
Kerry says
I followed your recipe with 4 fresh large eggs in my new Zavor and made perfect "boiled"-eggs for the first time in my life! The shell fell off in 2 pieces. I am new to your website and really enjoyed reading your process. Thank you!
Mike Vrobel says
You’re welcome!
Mike G says
I just did this recipe with large eggs in my instant pot pressure cooker and I can tell you it was perfect. Perfectly cooked hard boiled eggs and lusciously warm and moist out of the ice bath.
Stan says
Great post. I especially like using the pressure cooker for cooking eggs that will be deviled. Use a trivet that allows the eggs to be put in pointed side down. This keeps the yolk centered while cooking; better for deviled eggs.
Douglas Davis says
Hi, Dad,
From one dad to another.....you rock! I just got an Instant Pot on "Prime Day" 2018, and have only used it for a few things (several batches of yogurt), and was excited to try hard-boiling eggs. I did it according to your directions, and they peeled SO easily!!! Honestly, the easiest peeling hard-boiled eggs I've ever made, and I have made many!
Thanks, and keep up the good work!
Andrea says
I switched to using LOW pressure, 9 minutes for fridge-cold XL eggs using 1 cup tap-cold water. Drop to 8 minutes for L eggs. Quick release and right into a big bowl of tap-cold water (can't bother with ice). I have found this to be not only easier but also more reliable. Love your blog, one of my go-to sites.
Va says
I did seven x large farm fresh eggs in my 6 qt instant pot with a eggs stand in a cup of water but they were under cooked my friend did 16 for the 5-5-5- and her xl eggs from the same place were done how weird is that so next time I will try 6-5-5
Leslie says
I just did 6 eggs in my 3 qt Instant Pot using this 5-5-5 method and they came out perfectly. I usually steam eggs in my rice cooker (22 min) but that appliance was in use cooking rice! LOL. This is a great alternative and I am glad to know the timing works in my smaller IP. Thanks, Mike!
Douglas says
Older eggs seem to shell easier so I always buy them a couple of weeks before I boil them.
Mike Vrobel says
I've heard that, but in my testing (some with eggs approaching their use-by date, some fresh bought from the store) I didn't notice much of a difference. If it's working for you, though, keep doing it!
Razzy 7 says
Doug,
Eggs typically are easier to peel if older and cooked on a regular stove, but if you use the pressure cooker technique Mike describes, very fresh eggs work perfectly as well. I'm glad because I prefer to have fresh eggs rather than "older" eggs.
low and slow says
For a s/t p/c do we just turn off the heat or remove it to cool burner?
Mike Vrobel says
I remove to a cool burner, especially on an electric stove.
low and slow says
Thank`s b/c I think it`s important.
Terry says
Thanks Mike for both the email response, and then this follow-up research. We don't have an Instant Pot, so I'll have to give this a try in our stove top pressure cooker.
Melody Gardner says
I still like 6 IPR, and cold sink water. I am low carb and eat these eggs every morning, and they turn out perfect. However, I can see how 5-5-5- works, but is more fiddling for the cooker. I will stick with my recipe.
BTW, love your blog!!!
Mike Vrobel says
Thanks! 5 with IPR left my eggs undercooked - I'll try 6 when I get a chance.
razzy 7 says
Hard boiled or hard-boiled? I've always been taught in various cooking classes I've taken that one shouldn't hard boil eggs at all. They should be hard cooked and thus the water never brought to a boil. Of course, all this is immaterial now that we've converted to pressure cooking eggs.
P.S. Mike I think our moms went to the same "Mom School." I too heard, "if everyone jumped off a bridge, would you do it too?” Then there's the corollary you might also have heard when you wanted to do something and said, "Everybody else gets to do this, mom." Mom responded, "Well, maybe everybody else gets to, but you don't."
Mike Vrobel says
"Everybody else gets to do this, but you don't." - I love it!
Dacie says
This made me giggle! I have to chime in too though... My mom used to say, "I'm not so-and-so's mother!" If I ever complained that someone else got to do something that I didn't. Aaaaand now I say the same thing to my own kids, lol!
Shirley says
My moms favourite, when I couldn’t find something she would say “if it was a bear, it would jump out and bite you.”
Polly Ester says
I can't imagine getting tired of eggs; and I use my IP frequently for the perfect boiled egg. I did find that 4-5-5 was a bit better for me - still qualified as hard boiled, but not completely crumbly dry. Yep, I've got some cooked up right now that will go on my salad!
Thanks for your blog and videos; always so helpful.
Mike Vrobel says
Thanks Polly!