Instant Pot Hard-Boiled Eggs

By Laura Mack
March 28, 2018

Perfectly cooked, easy-t0-peel hard-boiled eggs are a breeze in the Instant Pot! Ready to eat in about 15 minutes, I keep these little gems on hand in my refrigerator for quick meals and snacks, egg salad, or my favorite deviled eggs. I like hard-boiled eggs just about any time, but I rely on them heavily when I’m too busy or tired to cook. They’re simply a low-carber’s best friend — unassuming, perhaps, but good for you and there when you need them.  I’ve been meaning to do this post for a while, but with Easter coming up in a few days, I figured I’d better get to it!

I have used various methods of hard “boiling” eggs over the years, in search of “the one” that would consistently yield eggs that are not only cooked perfectly — moist, just-cooked yolks (no gray ring) and tender whites — but easy to peel. Before I purchased my 8-quart Instant Pot, I’d settled on a steaming method that I learned from Cooks Illustrated that I’d found better than boiling, but the eggs were not always easy to peel. All that changed when my beloved Instant Pot came along!

Instant Pot Hard Boiled Eggs are so simple, it’s really more of a method than a recipe, but I include it in recipe form below so it’s easy for you to print, pin, or otherwise save. I use a steamer basket insert that I’ve had for some time (from my previous stove-top pressure cooker, I think). It’s super-simple to use and holds a dozen large eggs. Here’s a steamer basket that is quite similar to mine, and it fits a 6-qt or 8-qt Instant Pot (IP). I fill the basket with a dozen eggs — you could use fewer, but why? When kept in their shell, hard-boiled eggs last a couple of weeks in the refrigerator, ready to nourish you at a moment’s notice.

I then place 3/4 cup of water and the basket of eggs in the IP and secure the lid (closed steam vent). Using the manual key function, I set the pressure to low and the time for 4 minutes. While the eggs are cooking, I fill a large bowl halfway with cold water and set aside. When the timer goes off, I flip the steam vent to open for an ‘instant release’ of the pressure and transfer the eggs to the cold water using tongs. I place the bowl in the sink and set the faucet to trickle cold water into the bowl for 5 minutes to cool the eggs and prevent them from over-cooking. At this point, they’re ready to peel (if using within 5 days) or store in their shells (in a sealed container) for up to 2 weeks.

If you’ve read this far, it’s safe to assume that you (or someone you cook for) are an egg lover. If you need any further encouragement to include eggs liberally in your diet, read more about the impressive health benefits of eggs here. The days of fearing egg yolks are gone, thank goodness!

While I enjoy my Instant Pot Hard Boiled Eggs simply sprinkled with salt and pepper, or perhaps with a smear of mayonnaise or pesto, my heart belongs to deviled eggs. Although I’ve rarely encountered a deviled egg that I’d refuse, some recipes are better than others. Tomorrow, I’ll share My Favorite Deviled Eggs recipe. It might come in handy after Easter should you find yourself with extra hard-boiled eggs on hand!

What are some of your favorite ways to use hard-boiled eggs? We’d love to hear from you in the comments section!

Instant Pot Hard-Boiled Eggs

Author: Laura Mack
Prep time:  5 mins
Cook time:  10 mins
Total time:  15 mins
Serves: 12

Print the Recipe

Achieving perfectly cooked, easy to peel hard-boiled eggs every time is easy with an Instant Pot!

Ingredients

1 dozen large eggs

¾ cup water

Instructions

1. Place the eggs in a steamer basket and transfer to the Instant Pot along with ¾ cup of water. Secure the lid with the steam vent in the closed position.
2. Using the manual key function, set the pressure to low and the timer for 4 minutes. While the eggs are cooking, fill a large bowl with cold water, and set aside.
3. When the eggs are done, flip the vent to the open position for a 'quick release' of the pressure. Immediately remove the lid and transfer the eggs to the cold water, using tongs. Place the bowl in the sink and set the faucet to trickle cold water into the bowl for 5 minutes to cool the eggs and prevent them from overcooking.
4. Peel immediately if using within 5 days. Otherwise, pat the shells dry and store them in a covered container in the refrigerator for up to 2 weeks.

Notes

Nutritional info* per 1 large egg: 78 cal, 5.3 g total fat, 1.6 g sat fat, 0.6 g total carbs, 0 g fiber, 0.6 g net carbs, and 6.3 g protein.

*from www.nutritiondata.self.com