Instant Pot Hard Boiled Eggs

4.78 from 22 votes

Instant Pot Hard Boiled Eggs are easy peel, hands-off and the best foolproof method to make hard boiled eggs every single time.

Prep Time1

Cook Time5

Pressurizing & Cooling Time15

Total Time21

Course: Breakfast

Cuisine: North American

Servings: large egg

Calories: 63kcal

Place trivet or basket inside Instant Pot. Add 1 cup cold water.
Add 1-16 eggs in a single layer and not touching the walls (to avoid cracking).
Close the lid, set valve to Sealing and press Pressure Cook on High or Manual button and adjust time to 5 minutes.
Let pressure come down on its own (do nothing) for 5 minutes and then turn valve to Venting to release remaining steam. When pressure pin drops, open the lid and remove cooked eggs into an ice bath. Let eggs cool off for 5 minutes.
To peel the eggs, tap a few times on the counter and remove the shell with your hands. It should just slide off.

Store: Refrigerate peeled eggs in a container with a lid for up to 3 days. Unpeeled eggs can be refrigerated uncovered for up to 7 days. Unpeeled eggs last longer.Freshly cooked eggs last for up to 2 hours at room temperature.
Freeze: Cooked eggs do not freeze well. The egg whites become rubbery. You can always use up the cooked eggs whites first and freeze the egg yolks.
I used large eggs. If using medium size, you might reduce cook time by a minute and otherwise. For extra large eggs, add a minute or two.
I used eggs straight from the fridge. You can cook anywhere from 1-16 eggs at a time.
Use a trivet or steamer basket to avoid cracking.
Eggs should not be submerged in water or touching inner liner walls.