The virtues of making hard-boiled eggs in an Instant Pot can be summed up as follows: they peel like a dream and they come out perfectly every time!
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 Instant Pot, but it did take some trial and error to get the timing down.
For perfect Instant Pot soft-boiled eggs, follow instructions on this post.
The downside of hard-boiling eggs in an Instant Pot? The quantity you can do at one time. Unless you have an accessory that allows you to make tiers in your pot, you can’t cram a dozen eggs onto the steamer rack without the eggs banging against one another and eventually cracking under the pressure.
I would recommend hard-boiling no more than 6 eggs at one time using the standard steamer insert.
- 2 cups water
- 6 eggs, see notes above
- 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 eggs on top, spreading them out to ensure they are not touching one another.
- Cover the pot. Using the manual button, set the pot to 5 minutes and high pressure. Make sure the valve on top is set to sealing. Fill a large bowl with ice and cold tap water.
- When the 5 minutes are up, switch the valve to venting, let the steam escape for 1 minute, then carefully twist open the lid to avoid steaming your face. Transfer eggs to ice-water bath, let cool for 30 seconds or longer, then peel, season and eat.
- Category: Breakfast
- Method: Instant Pot/Pressure cooker
- Cuisine: American
Keywords: instant pot, eggs, hard boiled, pressure cooker