Instant Pot Hard Boiled Eggs
Make perfect easy peel eggs with this easy Instant Pot egg recipe. Perfect for meal prep, or if you're preparing a large egg salad or brunch.
Servings: 6 eggs
Pour 1 cup of cold water into the Instant Pot, and place a trivet or a steamer basket on top. Place the eggs onto the trivet, and prevent them from touching the water.
Seal the lid on top of the pressure cooker, and select the PRESSURE COOK or MANUAL setting. Set the pressure to HIGH, and set the timer to 5 minutes.
The Instant Pot will take a few minutes to gain pressure, before the timer starts counting down.
When the timer is up, perform a manual pressure release according to the manufacturer's instructions.
Remove the eggs from the Instant Pot, and place them in a bowl with icy cold water. Leave them to cool down for a few minutes before you peel them.
- This recipe works for refrigerated or room temperature eggs, and you can use small, medium, or large eggs.
- Avoid overcrowding the Instant Pot. The eggs should ideally not touch the sides of the pot, or they could crack.
- Store boiled eggs unpeeled in a refrigerator for up to 7 days. Peeled eggs will only last for 2-3 days in the fridge.
Serving: 1egg | Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 26mg | Iron: 1mg