I love both hard boiled and soft boiled eggs but there is alway a trick to getting them just right. These Instant Pot Boiled Eggs are done perfectly every time. Better yet, you don’t have to wait for the water to boil and they are so amazingly easy to peel.
Eggs + Water + Instant Pot makes perfect boiled eggs
Pressure cooking is an ideal way to cook eggs because you don’t have to use older eggs to make them easier to peel — the shell almost slides right off — and they are done to perfection. You can soft-cook, medium-cook, hard-cook or even poach the eggs, as you like them.
Skip These 4 Steps
After trying to cook perfectly boiled eggs for many moons, I’ve read many opinions and tried many variations to get the “best” boiled eggs. I’m also seeing some of those tips being carried over to the pressure cooking method which to me, isn’t necessary and adds unnecessary steps. As I always like to give you quicker cooking methods, here we go:
- Aging your eggs. The often quoted rule of thumb is 10 to 14 days old. But for the typical consumer, do you know how old those eggs actually were before they ended up in your refrigerator? Eggs typically leave the farm within 1 week of being laid, then add transportation to the grocery store, time to get to the shelves, and time to get to your kitchen. The aging time causes a wider air pocket between the lining (albumen) and the shell making it easier to peel. The pressure in the Instant Pot achieves a similar effect which makes your eggs easier to peel without waiting.
- Pricking a hole in the large end. Thought to help with peeling, reducing that indented space on the end, and prevent cracking. Scientists have had differing opinions on this. Either way, you don’t need to prick the end when pressure cooking. The pressure in the Instant Pot will force the air and will eliminate water getting in the shell.
- Cold water plunge. This step is not necessary to help with peeling pressure cooked eggs. A cold water plunge is typically suggested to stop further cooking. I have tested both plunging and not plunging and with Instant Pot hard boiled eggs, there is no noticeable difference. By not plunging the eggs in cold water, I still have easy to peel eggs and eggs that aren’t over-cooked.
- Peeling eggs before storing. Keep that shell on to protect the egg from smells and contaminants in your refrigerator. It is really nice to mark them as cooked and store them right in the egg carton for up to 1 week. Peel them under cool running water for easier peeling.
Boiled Eggs in the Instant Pot FAQs
- How do I store my hard boiled eggs? Hard boiled eggs should covered and refrigerated with 2 hours or boiling. The eggs should be used within 1 week.
- How do I cool my eggs quickly? You can use the cold water plunge method, just don’t dirty another pan. Discard the hot water in the pot and run cold water over the eggs and let them stand until cool.
- Can I pressure cook eggs right in the water? No. Always use a trivet or steamer basket for your eggs. The water boils fiercely in the pot and you can easily crack your eggs.
- Are eggs good for you? Eggs are a nutrition powerhouse and one of the best sources of hard-to-find choline in the diet.
- How many eggs can I pressure cook at one time? With one trivet you can cook up to 6. Place them in the pot so they are not bumping up against each other. If get a two-tiered basket you can cook up to 12 by placing 6 in each of the baskets.
- Can I make soft boiled eggs in the Instant Pot? Absolutely! I’ve included the steps below for medium and soft boiled eggs.
Soft Cooked or Medium Cooked Eggs: Follow the directions for Hard Boiled eggs in the recipe card with these simple changes: Pressure cook on Low for 4 minutes for medium and 3 minutes for soft. When the cooking time is done, press Cancel. Let stand, covered, for 5 minutes and then quickly release the handle. When the float valve drops down, remove the lid. Remove inner pot, transfer pot to the sink and discard water. When cool enough to handle, carefully peel eggs and transfer to a plate or an egg cup.
If eating eggs warm, as soon as you can handle them carefully peel egg and transfer to a plate or an egg cup.
If using eggs cold, remove the inner pot, transfer pot to the sink and discard water. If using cold, add cold water to the pot. When cold, peel the egg and discard shell. Alternatively, let eggs stand until room temperature before using. If using at a later time, do not peel eggs until ready to use. Refrigerate eggs up to 5 days. Run the eggs under cold water while peeling to make it easier.
This recipe has been updated from my 175 Best Instant Pot Recipes cookbook.
Instant Pot Boiled Eggs (Skip These 4 Steps)
- 1 to 6 large eggs
- Add 1 cup (250 mL) hot water to the inner pot and place the steam rack in the pot. Place egg(s) on the rack.
- Close and lock the lid and turn the steam release handle to Sealing. Set your Instant Pot to pressure cook on Low for 6 minutes for hard-boiled eggs, 4 minutes for medium-boiled eggs, and 3 minutes for soft-boiled eggs.
- When the cooking time is done, press Cancel. Let stand, covered, for 5 minutes and then turn the steam release handle to Venting. When the float valve drops down, remove the lid.
- If eating warm, as soon as you can handle them carefully peel egg under cool running water and transfer to a plate. Alternatively, transfer each egg to an egg cup. Using a spoon, tap around the top portion of the egg (about one-third from the top) and remove the shell.If using eggs cold, remove inner pot, transfer pot to the sink and discard water. If using cold, add cold water to the pot. When cold, peel the egg and discard shell.If using later, do not peel eggs until ready to use. Refrigerate eggs up to 5 days.