Hard Boiled Eggs cooked in the 8 quart instant pot are insanely easy to peel and keep for up to one week!
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A Note From My Kitchen
I'm not sure if it's fair to call these eggs hard boiled eggs. Clearly, pressure cooking is not the same thing as boiling. Hard boiled eggs, however, is the term that most people associate with eggs that end up whole and cooked like these, so I'm going to stick with the hard boiled terminology for the sake of clarity.
That being said, I am here to tell you that preparing this hard boiled eggs recipe in your instant pot is legit the most foolproof, easy, flawless way to make perfect hard boiled eggs that come out with a perfectly cooked yolk every time.
Every. Single. Time.
If you have an 8-quart instant pot and haven't used it for cooking eggs, you need to try it stat! I promise you will never want to make them any other way!
Happy cooking,
How to Make
How to Cook Hard Boiled Eggs in the Instant Pot
Making hard boiled eggs in your 8 quart instant pot is easy! First, you add one and a half cups of water to your instant pot, followed by a trivet, and then the eggs. Seal and pressurize your instant pot and cook for five minutes. Quick release the pressure and wait until the pressure valve drops, then place the eggs into an ice bath for ten minutes so the cold water can stop the cooking process. For detailed instructions, see the full recipe card below.
Frequently Asked Questions
Are Instant Pot Hard Boiled Eggs Easy to Peel?
I have cooked hard boiled eggs by the traditional stove top boiling method, in the oven, and in an electric pressure cooker. The eggs cooked in the instant pot are BY FAR the easiest to peel. The shells practically slide off in huge pieces with no egg sticking to the shell. Try it! I swear, it's like magic how easily they peel! It's the perfect egg.Why Do My Instant Pot Eggs Explode?
There are several things that may contribute to why all or some of your eggs explode and come out of the shell when cooking. Here are a few things to consider if your eggs explode:- Make sure you use at least 1 1/2 cups water for an 8 quart instant pot.
- Place your eggs on a trivet so that they don't touch the water.
- Make sure your eggs are free of cracks -- even hairline fractures will lead to an exploded egg.
- Be sure your eggs are not touching the side of the pot.
"Perfect yolks!"
-a Pinterest user
Serving Suggestions
How to Use Instant Pot Boiled Eggs
Here are some great ways to enjoy hard boiled eggs:- Make egg salad sandwiches
- Cut and put on salads
- Make deviled eggs
- Add to potato salad
- Add to your meal prep for the week
- Eat as a simple snack!
Got Leftovers?
How to Store Hard Boiled Eggs
Store instant pot hard-boiled eggs in the refrigerator for up to one week.Yummy Recipes That Use Hard Boiled Eggs
Looking for a few recipes that use pressure cooker hard boiled eggs? Check out some of my favorite recipes from the archives that use hard boiled eggs:
If you try this recipe, I'd love to know what you think in the comments below. Enjoy!
Instant Pot Hard Boiled Eggs
Yield: 6-8 eggs
Prep Time: 1 MINUTES
Cook time: 5 MINUTES
Total time: 25 MINUTES
Prep Time: 1 MINUTES
Cook time: 5 MINUTES
Total time: 25 MINUTES
Hard Boiled Eggs cooked in the 8 quart instant pot are insanely easy to peel and keep for up to one week!
INGREDIENTS
1 1/2 cups water
6 large eggs (or less)
1 1/2 cups water
6 large eggs (or less)
INSTRUCTIONS
- Pour one and a half cups of water into the bottom of your 8 quart instant pot. Place the trivet into the instant pot and arrange the eggs in a single layer on top of the trivet.
- Place the lid onto your instant pot and turn the steam valve to the sealing position.
- Select the manual/pressure cook, high pressure setting and set the time to five minutes. After 10 seconds the display will say On. Once the instant pot is pressurized, the float valve will rise and the cook timer will begin counting down.
- While the eggs are cooking, prepare the ice bath by filling a large bowl with water and ice.
- At the end of the five minutes, carefully turn the steam release valve to the venting position to quick pressure release. When the float valve drops, open the instant pot and carefully transfer the eggs to the cool water ice bath. Leave the eggs in the ice bath for 10 minutes.
- Remove the eggs from the ice water bath and store them in the refrigerator until ready to use. To peel, roll the eggs on a cutting board while applying gentle pressure to crack the shell. Peel off the shell and discard.
NOTES
This recipe is written specifically for the 8 Quart Instant Pot Duo 7-in-1 Pressure Cooker.
Author: Becky Tarala
This recipe is written specifically for the 8 Quart Instant Pot Duo 7-in-1 Pressure Cooker.
Author: Becky Tarala
Great hard boiled eggs ,, I use this method and cook 45 that's right 45 medium eggs per batch. Just follow the recipe. it 's important when using the 8 quart pot and medium eggs to NOT use the 5 5 5 method use the method described above ,as soon as the 5 minute pressure cooker time is finish vent the steam release valve , and cool them down in the ice bath ASAP. . I make big batches of Pickled eggs and the time to cook and peal using this method is amazing and the eggs come out cooked but tender not rubbery at all ..Thanks for a great recipe.
ReplyDeleteI must have done something wrong. I have the 8 qt Duo. Cooked them for 5 minutes, quick released, then iced them for 10 minutes. They turned out as soft-boiled eggs which were perfect soft boiled eggs. I love them, my kids wanted to make deviled eggs. I've used the 5-5-5 method before and they turned out perfectly.
ReplyDeleteHmm, I followed the instructions but my eggs came out soft, runny/raw in the middle... I cooked at High Pressure 5 mins, quick released, then ice bath after. I'll try again next time with more minutes or maybe try the 5-5-5 method another commenter mentioned. I have an 8 quart pot.
ReplyDeleteI used the 5-5-5 method in my 8 quart pot with 2 cups water, because the pot instructions said to use 2 cups as the minimum and all of my eggs cracked!
ReplyDeleteI have the 6qt and add 1 cup of water and put the eggs in the basket, used the trivet before, but no difference and easier to put in and take out as well as cook more eggs at once. I hit the egg button on my machine. After it’s done wait 5 minutes, release steam and then into the ice bath for at least 5 minutes. Perfect every time. I did 14 in the basket tonight before I cooked frozen meatball spaghetti. Also the only way I cook that any more. Frozen meatballs, then broken spaghetti to fit, sauce and water rinsining the sauce jar. High for 17 minutes. Natural cool down and dinner is ready!
ReplyDeleteMy egg button says 6 minutes when I use it.
Delete