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A bowl of Instant Pot Hard-Boiled Eggs, peeled and perfectly cooked, with one egg cut in half, garnished with a sprig of parsley and a sprinkle of black pepper.

Instant Pot Hard-Boiled Eggs

I love making Instant Pot Hard-Boiled Eggs because they come out perfect every time. The pressure cooker makes tender whites and perfectly creamy yolks that stay bright yellow (no gray ring!), and shells that peel off cleanly every single time. They're perfect for meal prep Sundays, deviled eggs for Easter and potlucks, egg salad sandwiches for picnics, and quick breakfasts throughout the week. The eggs stay fresh in the fridge for up to 7 days, making them ideal for snacks, salads, and protein bowls.
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Prep Time: 2 minutes
Cook Time: 5 minutes
Releasing time: 5 minutes
Total Time: 12 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Instant Pot Hard-Boiled Eggs
Servings: 12
Calories: 63kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 12 large eggs
  • 1 cup water
US Customary - Metric

Instructions

  • Place a trivet or steamer rack inside the Instant Pot insert.
  • Pour 1 cup of water into the bottom of the pot. Carefully arrange the eggs in a single layer on the trivet. Secure the lid and set the valve to Sealing. Select High Pressure and cook for 5 minutes.
    1 cup water, 12 large eggs
  • Once the cooking time is up, allow the pressure to naturally release for 5 minutes, then quick-release any remaining pressure.
  • Use tongs to transfer the eggs into a bowl of ice water and let them sit for 5 minutes to cool and stop the cooking process.
  • Peel and enjoy immediately, or refrigerate for later use.

Notes

Here are my best tips for making perfect batches of hard-boiled eggs every single time.
Use older eggs for easier peeling: Eggs that have been on your counter for a few days or in your fridge for at least a week peel more easily than super-fresh eggs because the pH changes and the membrane loosens from the shell.
Adjust cooking time for egg size: If you're using extra-large or jumbo eggs, add 1 minute to the cooking time. For medium eggs, reduce the time by 1 minute.
Allow pressure to release naturally: Those 5 minutes of natural release before a quick release prevent the eggs from overcooking and keep the yolks creamy rather than chalky.
Don't skip the ice bath: The cold water stops the cooking immediately and prevents that green ring from forming around the yolk, plus it makes the shells contract so they slip right off.
Peel under running water: If the shells are still sticking, peel them under cool running water. The water helps separate the membrane from the white.
Store properly: Keep the hard-boiled eggs fresh and covered tightly in an airtight container in the fridge for up to a week. You can also soak peeled ones in a bowl of cold water for the best result. Do not freeze.

Nutrition

Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
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