Instant Pot Hard Boiled Eggs

Perfect hard boiled eggs every time using the 5-5-5 method. These Instant Pot eggs are easy to peel, have no green ring and work great for meal prep, egg salad or deviled eggs.

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Cook Time 20

Course Breakfast

Cuisine American

Servings

Calories 94 kcal

Ingredients

9 Eggs
1 cup water
Iced water

Instructions

In an instant pot, place the steel steaming rack and pour 1cup water in it.
Place the eggs carefully, close the lid and seal the pressure vent.
Set the instant pot on manual and high pressure for 5 minutes. You can use pressure cook setting.
After 5 minutes manually when timer beeps, allow the steam to release naturally for 5 minutes and then shift the pressure vent to release position.
when the pressure is released, open the lid with the help of a kitchen towel.
Take the hard boiled eggs one by one with the help of tongs.
Place them in a bowl of iced water for 5 minutes.
Now take each one of them and gently roll them on the chopping board or any hard surface and then peel them.
Cut them into two halves and use these hard-boiled eggs in your choice of dish.

Video

Notes

For 8 quart Instant Pot skip the natural release and do a quick release immediately to avoid overcooking.
Room temperature eggs are less likely to crack during cooking.
Store unpeeled eggs in the refrigerator for up to 7 days.

Nutrition

Calories: 94kcalCarbohydrates: 1gProtein: 8gFat: 6gSaturated Fat: 2gCholesterol: 246mgSodium: 96mgPotassium: 91mgSugar: 1gVitamin A: 356IUCalcium: 37mgIron: 1mg