Perfect Instant Pot Soft-Boiled Eggs
This post may contain affiliate links. Please read my disclosure policy.
For perfect soft-boiled eggs, set your Instant Pot to 3 minutes and low pressure. The eggs will have perfectly jammy yolks and will peel like a dream!
My first Instant Pot success was a hard-boiled egg, my second was a soft-boiled. The virtues of making “boiled” eggs in an Instant Pot can be summed up as follows: 1. They peel like a dream. 2. They come out perfectly every time. Recipe is below.
My Instant Pot egg successes led me to make rice, which also came out perfectly. I’m keeping this entry short because I shared my Instant Pot story and some thoughts on to buy or not to buy an Instant Pot here: Perfect Instant Pot Brown Rice with Sesame, Soy, and Scallions.
PS: The Instant Pot Miracle: One-Pot Pasta with Meat Sauce
PPS: Instant Pot Hard-Boiled Eggs
Here’s how to make Instant Pot soft-boiled eggs: Pour 2 cups water into the IP, place steamer insert inside, place eggs on top.
Set Instant Pot to 3 minutes at low pressure. {See recipe notes: times vary}
Open lid and …
… transfer eggs to a water bath to cool briefly.
Peel the eggs (this is an incredible experience if you’ve ever struggled peeling boiled eggs).
Eat on toast 🍞🍞🍞🍞🍞
… maybe with some dukkah sprinkled on top. This is quinoa-flax toasting bread.
PrintPerfect Instant Pot Soft-Boiled Eggs
- Total Time: 10 minutes
- Yield: 4 eggs
Description
I have this 6-qt Instant Pot, which is important only because the size of the pot may affect the timing. These instructions work perfectly for my IP, but it did take some trial and error to get the timing down.
Another variable that could affect the timing is altitude: at higher elevations, you’ll need to increase the cooking time. Again this may take some trial and error to get right.
Instant pot boiled eggs peel so incredibly easily. As the title says, these instructions are for soft-boiled eggs, which are so delicious on many a dish, namely toast: quinoa-flax toasting bread.
If you want to make hard-boiled eggs, follow the instructions here: Perfect Instant Pot Hard-Boiled Eggs.
Ingredients
- 2 cups water
- 4 eggs
Instructions
- Pour the 2 cups of water into the insert of the Instant Pot. (Note: Do measure 2 cups as opposed to using the markings on the inside of the insert.) Lay the steamer insert inside. Place 4 eggs on top.
- Cover the pot. Using the manual button, set the pot to 3 minutes and low pressure. Make sure the valve on top is set to sealing. Fill a bowl with ice water or cold tap water. (See notes above regarding timing: timing will vary based on what model IP you have; timing will vary based on elevation as well. It may take some trial and error to get right.)
- When the 3 minutes are up, which will take more like 9 minutes, switch the valve to venting, let the steam escape for no more than 1 minute, carefully remove the lid to avoid steaming your face, transfer eggs to water bath, let cool for 30 seconds or so, then peel, season and eat.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
133 Comments on “Perfect Instant Pot Soft-Boiled Eggs”
Ali, I am interested in your thoughts on the Instant Pot versus the old- fashioned pressure cooker, if you’ve ever used one. Is this basically an electric pressure cooker? Will I get the same great results without the guesswork? I am leery of fads, but if you like it, I’m listening! Thanks!
Hi Anne! I have never used a pressure cooker, so I can’t say for sure, but from what I gather, it sounds as though the Instant Pot just does a whole lot more. For instance, there is a sauté function, and I used it tonight for the first time, and then I made mushroom risotto that came out incredibly creamy and delicious — once the pot got up to pressure, the rice cooked for 7 minutes. It was kind of amazing. I am leery of fads, too. You should read some of the comments on this post, most of which are resoundingly positive: https://alexandracooks.com/2018/01/19/perfect-instant-pot-brown-rice-sesame-soy-scallions/
People love it for making stock and yogurt, and love the fact that you can set it and walk away. It is growing on my every day. I made polenta yesterday, which was also really delicious.
I have both a stovetop pressure cooker (but since it didn’t work on induction I also bought an electric “instantpot’ one). Both work—sauteeing is faster/better in my old fashioned pressure cooker because it has a nice heavy base and you reg heat on the stove. You can also get it up to pressure much faster than the insant pot..waiting 10-15’ for anything to reach pressure rather takes the convenience out of a 5 min cook time. So veggies and eggs and risotto I find that cooking is more consistent in my old pot and anything requiring further finishing (to adjust consistency of risotto or thicken and concentrate sauces) on the stove is also easier in the stove top version. I also like that I can reduce pressure fast by putting my stovetop PC under the tap.
I like the instant pot for anything that cooks for a long time—cheesecake, pot roast, bone broth, pulled pork, duck confit etc when the 10-15 min to come up and 15’ to down from pressure isn’t a big deal relative to total cooking time. (You can release pressure manually but it’s messy. Walk away convenience is nice—it will beep when timer expires and switch to warm function, but you need to set it to off so pressure will release. My machine lacks a yogurt function which might be nice, but it’s such a big batch, I’d rather make it in small pots after scalding the milk on the stove and cooling to the right temp. My other great success was persian herbed rice with crunchy crust (thadig)…
Thank you for all of these thoughts, Bri!
I agree re waiting for 10-15 minutes for the pressure to reach … not worth it most of the time. But for long cooking times, yes, so handy. Do you have a recipe for the thadig? sounds so good!
I do not care for the instant pot. I’ve used a pressure cooker for over 40 years. I find it so much easier to use and cooks faster than an instant pot. It’s not confusing and does not have all those different buttons. I’ll take a pressure cooker any day over an instant pot.
Love the honesty Bev. I can totally understand this.
3 minutes raw white. Needed at least 4. Same instant pot, followed receipt exactly.
Bummer! Out of curiosity, at what elevation do you live?
Made soft boiled eggs this morning using my Instant Pot and your directions and they came out perfect! I have been intimidated with making soft boiled eggs for years but your directions are so easy. They even looked just like yours!
Thank You!
Hooray!! This makes me so happy. I have brown rice going in the IP right now … it’s so much fun when you know it’s just going to work. Yay! Thanks for writing in.
Hi Ali, I am intrigued by the Instant Pot, but I just got a slow cooker for Christmas so will most likely hold off. I agree with your comment on your previous post about liking to stand over the stove, stirring, and bang pots and pans. 🙂 Do you have any favorite slow cooker recipes for dinner, especially?
Hi Allison! I hear you … it’s hard thinking about getting another BIG gadget. My favorite thing to make in the slow cooker is beans, and I do have a favorite recipe: https://alexandracooks.com/2015/01/15/slow-cooker-gigante-beans-tomatoes-pancetta/ I actually omit the pancetta now, and I always use water. Here’s another favorite: https://alexandracooks.com/2015/01/23/slow-cooker-flageolets-gratineed-also-bread-bowls/
And I love this soup: https://alexandracooks.com/2016/11/11/slow-cooker-butternut-squash-apple-soup/
Thank you so much- I can’t wait to try them! 🙂 It definitely helps to have a starting off point. Take care!
Bless. Your. Heart.
Guess what I’m having for dinner tonight?
You are hilarious … hieeeee! It has been too long. I need to find the post that you left some winning instant pot recipe links in the comments … searching now. I’m kind of falling in love with the IP.
I’ve already shared this recipe with my closest IP fiends…I mean friends. We all basically had the same reaction.
These eggs were made for braised lentils……
Yes to that … IP braised lentils? Is this is a silly question?
hahahaha 🙂 🙂 🙂 I love it.
These look like they came out great! I haven’t seen eggs look that good since I made some sous vide the other day. I’ve been using my pressure cooker more and more lately. I’ll have to give this recipe a shot. Thanks!
I used the 8 qt with 8 eggs. They were a tad overcooked for soft boiled eggs. I will try 2 min at low pressure with 2 cups of water next time! Thanks for the recipe! Breakfasts will be that much easier next time. And the kids loved peeling them too!
Hi Futiputi! The more comments I read on this post, the more I think it’s sort of a trial-and-error process, and the timing will be specific to each instant pot and will vary depending on how many eggs are cooked at one time. My kids love peeling the eggs, too!
Followed this exactly. Totally raw eggs.
Hmmm. What size Instant Pot do you have? Did you have the valve set to “sealing”? Have you made other things successfully in your IP?
I have a 6 qt Instant Pot and have used it extensively and made things successfully in it many, many, many times. My eggs came out completely unpeelable with raw yolks–not even the white was all the way cooked. I used low pressure setting for three minutes, quick release, and then put in an ice bath. I think they *might* have been okay without the ice bath, maybe? What gives?
Hi Jody,
The more comments I read on this post, the more I realize the timing will be specific to each instant pot and will vary depending on how many eggs are cooked at one time. I have the 6-qt instant pot as well, and I have made this recipe so many times, always with success … I wouldn’t make this up, and I know, of course, you would not make up your poor results either. So, I think what gives is that it’s a bit of a trial-and-error process.
my eggsperience was identical to Jody’s same pot, same fantastic outcomes with other recipes, followed the recipe exactly and total failure=( a thin layer of semi-cooked white which was impossible to peel and completely raw whites and yolk in the middle. i will try high pressure on my pot next time.
Not to be contrary, Ali…have you ever tried the stove top steaming method ? Perfect every time.!
Hi Lisa! I have not! Tell me more please 🙂
I learned it from Chef John over at Food Wishes… https://foodwishes.blogspot.com/2016/08/soft-hard-boiled-eggs-cooking-with-steam.html
(Hope you don’t mind the link.)
I never mind! Thanks so much for sending! xo
Just made these this morning and they came out perfectly. I did not use the steam setting – just low pressure cook setting. Thank you!
Nice! So happy to hear this!
I made soft-boil eggs. Frist, I leave on high pressure and second I did on low pressure. Both times they come great but peeling them was so hard. Please let me know what I did wrong.
Very bizarre! Do shock them in an ice bath? And after the time is up, do you let the valve release for no more than 1 minute?
I have a 3qt IP – tried this with only 2 eggs (still two cups of water) and they came out perfect! Will be adding these to my ramen and having them for breakfast too – Thank you!
Yay! So happy to hear this, Derek! And thanks for the note about the 3qt IP — that’s so helpful for others.
I just made these today, 7/3/18. They were VERY hard to peel. Some pats of them were easy, but, generally speaking, overall very difficult.
Very bizarre! So sorry to hear this. Did you shock them in an ice bath?
It’s going to be end of mine day, except before finish I am reading this enormous paragraph to increase my
knowledge.
In my 8-qt IP, they come out just a smidge more done than I like. Since the IP doesn’t allow for adjustment of cooking time by seconds, I was wondering if you know what happens if you vary the amount of water. What would the effect of using only 1.5 cups of water be, for instance
I have wondered this, too, Roger, and I think the answer is that the amount of water must make a difference in the timing, right? I cannot say how, but I think it’s worth experimenting. My gut is that cutting back the water would shorten the time it takes for the IP to come to pressure? And therefore shorten the overall cooking time? Perhaps giving you truly perfect soft-boiled eggs?
I am a brand new less than a week 6 qt instant pot owners/user. I love soft boiled eggs and usually make them on the stove but wanted to try this. I like them soft and a little Renee in a cup with toast so usually use a dull knife to crack and scoop out the eggs. After reading all these different variations, I used one cup of water for two minutes to cook 2 eggs. They came out perfectly and I did try peeling them instead of cracking and scooping. One peeled more easily than the other. The consistency was just the way I like them. The only problem was they were cold and I like them warm. I think I left them in the icewater bath too long. Thank you for this recipe and for comments of others.
I couldn’t figure out how to edit my post I meant to say I like them a little bit runny not Renee.
The reason your 3 minutes at pressure is more like 9 minutes is because to get to pressure, all the liquid in the pot has to heat up to the point that the steam it creates can pressurize the pot. In your 6qt, it takes about six minutes for this amount of water. In a larger pot, because there’s more space to fill with steam, it should take longer because a higher temperature is required to get the same amount of liquid to pressurize the larger space. If there’s a known formula for how to adjust the amount of liquid to keep the same temp and time in different size IPs, I have yet to discover it.
(These turned out overdone in my 8qt as well. Better luck next time, but thanks for the starting point.)
I tried to make one soft boiled egg in my 3qt IP Mini. Followed these directions exactly and got a perfect HARD boiled egg! I might try it again at one minute rather than three… or, since the whole process took 19 minutes from the time I turned the pot on until the steam was released and I could get the egg out, I think I’ll just stick with a pot of water on the stove and save my IP for soups and stews!
Hi Sandra,
The more comments I read on this post, the more I realize the timing will be specific to each instant pot and will vary depending on how many eggs are cooked at one time. So, I think figuring out the timing for your mini will be a bit of a trial-and-error process, but I hear you: stovetop might be the best solution.
Hello Alexandra
Thank you very much for posting this recipes and I also enjoyed reading all the comments and suggestions. I cooked 6 large eggs with 2 cups of tap water using steam function at low pressure for 3 minutes. I did a quick release and put the eggs into chilled water with ice cubes. They came out perfectly soft boiled and peeled easily.
I think the time in cooking eggs depends on a few factors. Number one is personal definition of soft boiled. It also depends on the size of the eggs and the temperature of the fridge. Larger or colder eggs take longer timing. It really is a matter of trial and error as you pointed out. If one wants to cook to the seconds, one can use a timer and manually turn off at the desired time. I love my 6 quarts IP very much. It is very versatile. Thank you.
Thanks so much for all of this Frances. And yes, so true … there are so many factors to take into account. I love my IP, too — so versatile. Thanks for writing in!
I followed the recipe to a T and mine came out perfect! Thank you!
Wonderful to hear this, Anna!
I have a brand-new Instant Pot and I have followed this method quite exactly three times now. Always get hard boiled, not even medium. ????????♀️
Hmmmm …. what size IP is yours?
I have an 8 qt; I cooked 6 large eggs with 2 cups of water on manual for 1 min after it came to temp. They were perfectly runny. We live in Oceanside, CA. I’m not sure what altitude we are at.
Nice! Side note: I used to live in San Clemente … it was such a dream!
I’m not sure of my altitude right now … I’m in Upstate New York, Albany area… — never thought to consider this when troubleshooting pressure cooker timing.
Thank you. I wish I had seen your comment before I overcooked my eggs, but this will save me next time!
I make 8 eggs at a time. I save 6 of the eggs un-pealed in the frig. At a later day I take two of the eggs , peel them and put them in a bowl and reheat them in the microwave. Just heat them, not cook them. They are perfect and just as good. That way I have several days of soft boiled eggs without having to use the IP. YUMMY !!
SMART! Love this idea.
Made 5 eggs in a 6 quart instant pot per your recipe, and they came out perfect! My husband says he feels “inspired” by how easy it was.
We’ve had 3 eggs so far and one was just starting to turn over to hard-boiled, so we plan to play a bit with timing and # of eggs to find what fits our cooker best. Thank you!!
Wonderful to hear this,Camille! And yes, that is the name of the game with the Instant Pot: play around, see what works, adjust for next time. Thanks for writing!
I have been making these for years with boiling water, etc. and now…for the first time…perfectly cooked, easy peeling. THANK YOU!!!
yay!! So wonderful to hear this, Karl!
I have not been satisfied with my instant pot soft boiled eggs until today. I usually cooked on low pressure for 3 minutes and found the shells difficult to peel. This time, I placed 10 eggs and 2 cups of water in my 8quart IP. I selected low pressure setting with 2 minute cooking time. I did a quick release that vented under a minute and shocked eggs in ice cold water. They were perfectly cooked and the peels slide right off with minimal effort.
Thank you!
Wow, amazing! I really think experimenting is the name of the game with the Instant Pot.Thanks for sharing your results.
Is everyone starting with eggs at room temperature or straight out of the refrigerator? My fridge is set exceedingly cold so is this timing based on room temperature eggs?
I use eggs straight out of the fridge.
First attempt, followed your instructions to a T (pasture raised eggs, bought a couple days ago, right out of the fridge). I got a very “over easy” yolk and ever so slightly runny whites and a real pain in the butt to peel.
I should have remembered that I often have to add time to IP recipes, which I think is due to living over 5,400’ elevation but I’m not entirely sure.
I’ll have to try it for 4 minutes next time, or maybe have them at room temp (I would try it with older eggs for easier peeling but they never last in my house!)
Bummer! Which model IP do you own?
This recipe was a complete and total fail. Couldn’t peel the eggs, what white was cooked was rubbery and glued to the shell, while most of the white was a runny uncooked mess. Total waste of eggs. 🙁
Oh bummer! Questions: Which model IP do you have? How many eggs did you do at one time? Where do you live? I am learning that different elevations affect the timing.
ALEXANDRA, thank you very much! I really liked the recipe, I took it to my recipe book)
The missing factor seems to be the temperature of the eggs to begin with. I think they should be near room temperature and not right out of the refrigerator.
I have a 6qt IP, and am at approximately 5000′ elevation. I used the recipe as shown, but 1.5 cups of water and the silicone egg holder), not knowing exactly what to expect. Wow. Perfect soft boiled eggs. The best I’ve ever had. The eggs were in the ice water bath about a minute. Perfect heat, perfect consistency. Cut in half, a pinch of salt, pepper, and small dab of Red Cayenne Pepper. Just wow.
I should add that my yolks were not quite as firm as shown in the pics above the recipe. I kinda like them that way. My hard boiled eggs are perfect at 5 minutes on high, so I’d guess that the firmness shown would be achieved at about 3.5 to 4 minutes on low? This is at 5000′ elevation.
I think you’re guess is about right! I would start with 4 minutes, and then adjust from there based on your result.
So happy to hear this, Jeffrey! Thanks for sharing your elevation, too. When I first started using my IP, I didn’t anticipate altitude being part of the equation. So glad these worked out!
As others have noted, this recipe does not work for 4 eggs. You only end up with tediously difficult to peel egg shells, runny whites, and uncooked yolks.
I followed the recipe to the T – 2 cups of water, 4 eggs on trivet, 3 minutes on low pressure/sealed, after the timer was up, quick released, ice bath for 30 seconds.
I did this two times.
It seems it would be good if you adjust the recipe so people note that they know the cooking time is variable.
Sara, sorry you had trouble with this. Which IP do you have? Unfortunately, I’ve learned the timings vary based on what model IP you have. They also vary based on what altitude you live at. I do note in the recipe notes that it may take some trial and error to get right, but I will add a note in the recipe as well.
Awesome recipe, Alexandra. I want to try it now