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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.
Prep Time5 mins
Cook Time5 mins
Time to Pressure10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: easy peel boiled eggs, instant pot hard boiled eggs, pressure cooker eggs
Servings: 6 eggs
Calories: 63kcal
Author: Tonje



  • 1 cup water
  • 2-12 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