Once you make hard-boiled eggs in your Instant Pot you’ll never want to make them any other way! They cook up quickly and evenly and peel so easily. I’ll never go back to the stovetop method.
We love to nosh on hard boiled eggs as snacks or to pack for Hubs’ lunch. If you’re doing a low carb diet like keto, pressure cooker hard boiled eggs are an easy way to get some fat and protein in when you need it.
- 12 eggs
- 1 cup water
- a bowl of ice water
- stackable egg steamer racks
- a 6-qt Instant Pot
Place the eggs in a 6-quart Instant Pot using stackable egg racks. Note that you can make pressure cooker hard-boiled eggs without the rack, but eggs will often crack during cooking if you don’t.
The rack works like a steamer basket and also allows you to cook more eggs at a time. It’s $9 well-spent if you boil eggs with any frequency.
Add 1 cup of water
Seal the Instant Pot lid and cook on manual setting for 6 minutes.
While you’re waiting on the pressure cycle to complete, prepare a large bowl with water and ice.
Release the pressure manually (quick release) when time is up by turning the steam release valve. Once the steam vent is complete, remove the Instant Pot lid to release the remaining pressure.
The eggs will be hot so use tongs to place them into an ice bath.
Store your Instant Pot hard boiled eggs in the refrigerator to snack on, or peel them all at once under a trickle of cold running water from the sink if you’re using them in a deviled egg recipe.
Look how pretty these are! They peeled so easily and none were broken during cooking. The yellow yolks are perfection without a hint of green or gray. They are not too dry from overcooking and not so undercooked that they taste like a soft boil.
They make delicious deviled eggs!
Older eggs peel much easier than fresh ones. Of course, you never want to use spoiled eggs, but if given the choice you want to choose the carton in your fridge that’s been there since last week instead of the carton you just bought at the store. This makes peeling eggs a game changer!
The Instant Pot is popular and happens to be the brand of electric pressure cooker that I use. However, you can just as easily use this method of cooking with another brand. Consult your pressure cooker manual to determine any changes you’ll need to make to this eggs recipe.
If you’re putting your eggs straight into the refrigerator to peel and eat later, the cold water bath may seem like an extra, unnecessary step. But the purpose of introducing cool water to the eggs is to stop the cooking process. If you skip the cooldown, you risk overcooked eggs with a dry egg yolk in the center.
Store them in the refrigerator for up to 7 days if you’ll be eating them. If you’re boiling them to decorate for Easter and won’t be eating them, they can go a little longer.
No. The egg whites become rubbery and watery when thawed from frozen.
How to Use Hard Boiled Eggs
Hard boiled eggs make a delicious addition to potato salad. You can also make egg salad sandwiches or serve them as a vegetarian protein option in your garden salad.
Instant Pot Hard Boiled Eggs
- 12 eggs
- 1 cup of water
- Place the eggs in the Instant Pot using stackable egg racks
- Add 1 cup of water
- Seal the Instant Pot lid and cook on manual for 6 minutes
- Release the pressure manually when time is up and use tongs to place eggs into an ice bath.
- Store in the refrigerator to snack on or peel them all at once under a trickle of water from the sink if you’re using them in a deviled egg recipe.
Enjoy your perfect easy-to-peel Instant Pot hard boiled eggs!