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Hard boiled eggs are a wonderful thing.

They are easy, they are a great make-ahead breakfast, or snack. They are portable. You can add them to salads, turn them into egg salad, or deviled eggs.

Plus, eggs are so good for us. They are a complete protein that has essential amino acids. Not to mention, they have a lot of vitamins and minerals in them. What’s not to love?!

What if I told you making hard boiled eggs can be even easier with the use of the Instant pot?!?!

I used to make hard boiled eggs the traditional boiling, stove-top method for most of my life, it was fine. Then, I got an instant pot, and everything changed!!!

Instant pot hard boiled eggs are literally fool-proof to make. They cook more consistently, they don’t require you to watch over a pot of water to wait for it to come to a boil, you don’t risk overcooking them, and they are so EASY to peel!!!!

The fact that the instant pot hard boiled eggs are easier to peel, alone, is the reason the instant pot is the BEST way to cook hard boiled eggs!!!

I mean, isn’t it a tragedy when eggs won’t peel nicely?

No more!

Ingredients for Instant pot hard boiled eggs:

Are you ready for this one?!?!

12 large eggs

That’s it!!! That’s all you need to make Instant pot hard boiled eggs.

Welllll….you also need 1 cup of water, for cooking. And, 3 to 4 cups of ice, and more water for an ice bath.

But, do water, and ice really count as ingredients?!

Can I use less, or more than 12 eggs?

No.

Not with my given times, at least.

In my testing, I found that using less than 12 eggs resulted in eggs that didn’t cook consistently without changing the cook time.

Besides, for me, if I am going to make hard boiled eggs, I usually want to make at least 12 hard boiled eggs. They last one week in the fridge, and they are so versatile.

We NEVER have an issue eating 12 hard boiled eggs within a week. So, I stuck with 12 eggs for this recipe.

I especially do NOT recommend using more than 12 eggs. For a 6 quart instant pot, 12 eggs fits in a perfect, snug layer. If you have to pile the eggs on top of each other, they will NOT cook evenly.

How to make instant pot hard boiled eggs

Be sure to check out the recipe card below where you will find more detailed directions. Let’s give you a snapshot here.

Bring your eggs to room temp – (More on this later), but it really makes a difference. You can allow them to sit on the counter for 2 hours, or let them sit in a bowl of warm (NOT HOT) water for 10 minutes.
Prepare the instant pot – To a 6 quart instant pot, add 1 cup of water. Then, place the trivet in the bottom of the pot, with the “arms” down. Gently lay the eggs on their side, in a single layer, on the trivet.
Cool – Lock the lid on the instant pot. Cook on high pressure for your desired cooking time. 2 minutes = soft, jammy. 3 minutes – medium hard boiled, mostly cooked, but a little soft. 4 minutes – hard boiled. Perfect for egg salad and deviled eggs.
Prepare the ice bath – The ice bath is essential to stop the eggs from overcooking.
Finish cooking – Once the instant pot is done cooking, force release the pressure and immediately transfer the eggs to the ice bath.
Allow the eggs to chill – Chill the eggs in the ice bath for 5 minutes.
Peel the eggs – The easiest eggs you will ever peel!!! I recommend peeling the eggs the same day, I find they are easier. (More tips later).
Store – the eggs will last in an air tight container, in the fridge for up to 1 week.
Or, eat them immediately!!!! – (More, on ways to use the eggs later).

So easy!

Once you get the method down, you can make hard boiled eggs without even thinking. Autopilot cooking!!!

Why use room temperature eggs when making instant pot hard boiled eggs?

They cook more consistently – If you have cold eggs straight from the fridge, they will take longer to cook. Starting with room temp eggs ensures you always have eggs that are the same temperature when starting out.
They are less likely to crack – the shells are less likely to crack as they are cooking, if they are room temperature. Similar to why cold glass can crack when it’s heated up too fast.
The eggs are easier to peel – When you heat cold eggs up too quickly, the protein ceases up, and makes them harder to peel. If the eggs are room temp, this helps to prevent them from heating up too quickly.

How to bring your eggs to room temp in 10 mins:

Place your eggs in a bowl of warm, (NOT HOT), water for 10 minutes.

The eggs should feel room temp when you hold the egg outside the water.

Do I need to use an ice bath after my eggs are cooked?

Yes.

An ice bath helps with two things:

It prevents the eggs from getting over cooked – The ice bath cools down the eggs quickly so that they don’t keep cooking from residual heat. You know when you make hard boiled eggs and they have that green/gray line around the yolk? Those are overcooked eggs. They are still edible, but yolk is chalky, and dry. No bueno. The ice bath is one way to prevent that from happening.
It helps the eggs to peel easier – I think this is because the egg protein pulls away from the egg shells when it is shocked in the cold water. Either way, during my many years of making lots of hard boiled eggs, I know from experience, that it is always worth it to give your eggs time to chill in that ice bath.

Tips on how to peel hard boiled eggs easily

In addition to these tips, be sure to use room temperature eggs, and to let your eggs chill in an ice bath for 5 minutes after cooking. See above why this is helpful.

Gently roll the egg on the counter – once your eggs are ready to peel, gently roll the egg around on the counter until it cracks.
Tap the bottom of the egg (the wider part) on the counter – Start peeling here. There is usually an air pocket where you can get your thumb under the shell.
Continue to gently remove the shell from the rest of the egg – from there, the rest of the shell should peel away easily from the egg.
Rinse, and repeat – rinse the egg under water to remove any small shell bits. Repeat, until you have peeled all of the eggs.

What are the different cooking times for instant pot hard boiled eggs?

There are several methods, and cook times for making instant pot hard boiled eggs. These three times are the ones I most often enjoy making, weather it’s eating a hard boiled egg with just some salt and pepper, slicing them for salads, or turning them into egg salad, or deviled eggs. (See the photo below for a visual reference).

2 minutes = solid egg whites with a soft, jammy yolk center.
3 minutes = solid egg whites with a mostly cooked, yet still slightly soft yolk.
4 minutes = fully cooked hard boiled egg. This is best for making egg salad, or deviled eggs.

How to use each type of hard boiled egg:

2 minute eggs – I love eating these eggs cut in half, with salt and pepper sprinkled on top. The jammy center has so much flavor, and isn’t dry at all, I love them plain. They are our go-to meal-prep breakfast on the weekdays. They also make a great snack. And, they are perfect for cutting into quarters, and serving over salads, grain bowls, etc.
3 minute eggs – These eggs are also great for eating as is, for breakfast, or as a snack. Since they are a little dryer in the center, we often enjoy them with a little mayonnaise on the side, for dipping. The center holds it’s shape so they are also great for slicing to go on top of salads, or grain bowls. They also make a delicious egg salad.
4 minute eggs – Since the yolk is fully cooked on these eggs, they are ideal for turning them into deviled eggs (try my roasted red pepper deviled eggs), egg salad, or for slicing onto salads, or adding to avocado toast. Yes, you can of course eat them plain for breakfast, or a snack, but I prefer the 2 minute, and 3 minute eggs because they are less dry.

Of course, there are so many ways to use hard boiled eggs. What I shared above are just my favorite ways.

What are some ways you enjoy hard boiled eggs?!?!

How long do hard boiled eggs last in the fridge?

1 week.

We love to make the 2 minute eggs on Sunday for easy breakfasts throughout the week.

Why instant pot hard boiled eggs are better than the stove top, boil method

They cook more consistently – I have NEVER had my eggs overcook when using the instant pot method.
They peel like a dream – There is no other trick, or method, that I have found that makes eggs peel as easily as making them in the instant pot.
It takes the guess work out of it – Instead of checking on a pot of water, waiting for it to boil so that you can set a timer, the instant pot does all of that for you. You set up your eggs, you push a few buttons on the instant pot, and it pretty much takes care of the rest. I do not recommend that you completely walk away, because you still need to be there to release the steam, and remove the eggs right away – but, you can multi-task in the kitchen easier without having to glance at the pot on the stove every few seconds.

Reasons you will enjoy Instant pot hard boiled eggs

They’re delicious,
especially the 2 minute, jammy yolks.
They’re so easy to make!
They peel like a dream.
They’re packed with complete protein,
healthy fats,
and minerals.
They’re so versatile.
They last in the fridge for 1 week.
They’re perfect for meal prep.
And, for making egg salad,
or deviled eggs.

Recipes to use your Instant pot hard boiled eggs in

roasted red pepper deviled eggs – great recipe for using the 4 minute eggs
brussels sprouts eggplant buddha bowl

More make ahead breakfast recipes

healthy egg white muffin cups

More Instant pot recipes

Did you make this recipe?

Let me know how it went. Leave a comment down below, along with a star rating – I love hearing from you.

Instant Pot Hard Boiled Eggs

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Author: Emily
Prep Time: 10 mins
Water bath chill time: 5 minutes
Cook Time: 14 mins
Total Time: 29 minutes
Yield: 12 eggs 1x
Category: snack, side, breakfast, easy, appetizer, instant pot
Method: pressure cooker
Cuisine: gluten free, vegetarian, dairy free
Diet: Vegetarian

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Description

Instant pot hard boiled eggs are the easiest way to make hard boiled eggs. Plus, they peel so easily, every time. Cook them for 2 minutes, 3 minutes, or 4 minutes for three different amounts of done-ness. Hard boiled eggs are so versatile, eat them for breakfast, turn them into egg salad, or deviled eggs – so good.

Ingredients

Scale

12 large eggs, room temperature

Cook Mode Prevent your screen from going dark

Instructions

Bring your eggs to room temp: If your eggs aren’t already at room temp, bring them to room temp by allowing them to sit on the counter for 2 hours. Or, do the 10 minute method: fill the bowl of eggs with warm, (NOT HOT), water and allow it to sit in the water for 10 minutes. The reason for using room temp eggs is to help the eggs cook more consistently, to make the eggs easier to peel, and to prevent the shells from cracking.
Prepare the instant pot: To a 6 quart instant pot, or other 6 Quart electric pressure cooker, add 1 cup of water. Then, place the trivet that comes with the IP in the bottom of the pot. I like to lay the “arms” flat so they allow more support to the eggs. Gently lay the eggs, on their side, in a single layer, on the trivet. The eggs shouldn’t be on top of each other, it will be a snug fit, that’s ok.
Cook: Place the lid on the instant pot, and lock it in place. Make sure the vent nozzle is pointed towards “sealing”. Press “pressure cook” and make sure it’s on “high”, also make sure to turn off the “keep warm” setting. Set the timer to cook your eggs to your desired doneness: 2 minutes = soft, jammy. 3 minutes = medium hard boiled, mostly hard cooked, but a little softer. 4 minutes = hard boiled, perfect for egg salad and deviled eggs.
Prepare the ice bath: While the eggs are cooking (takes about 10 minutes for the IP to come to pressure), prepare the ice bath. To a large mixing bowl add about 3 to 4 cups of ice, and then mostly fill the bowl with cold water.
Finish cooking: Once the timer of the instant pot has elapsed, immediately force release the pressure, and remove the lid. Carefully use tongs to transfer the eggs to the ice bath.
Allow the eggs to chill: Allow the eggs to chill in the ice batch for 5 minutes. This is a very important step, because it prevents the eggs from overcooking.
Peel the eggs: Roll the egg on the counter until it cracks. Use your fingers to gently peel away the shell. I find it helpful to start peeling at the widest bottom part of the egg – there is usually an air pocket there. These eggs peel so easily, it’s a dream. Rinse the egg to remove any stray shell pieces, and then place the peeled egg in an air tight container for storage, or on a plate for eating/serving. Repeat until all of the eggs have been peeled. I do find that the eggs peel the easiest when you peel them the same day, rather than later. Also, keep in mind that the 2 minute eggs might be a little more challenging to peel due to how much softer they are. But, this cooking method is still way easier for peeling eggs than any other way I have found.
For storage: The eggs will last in an air tight container in the fridge for up to 1 week.
For eating: You can eat the eggs immediately at this point, or use them however you had planned. We like to eat the 2 or 3 minute eggs with salt and pepper, and sometimes mayo and mustard, or mayo and siracha for dipping. I love the 2 minute eggs with just salt and pepper, they are soft enough that no sauce is needed, for me. The 2 minute eggs are also great for eating on top of salads, bowls, pastas etc. While the 2 minute eggs are my favorite for eating plain, you can also eat the 3 and 4 minute eggs plain as well. The 4 minute eggs are especially ideal for slicing and adding on top of salads, for making egg salad, and for making deviled eggs because they are fully cooked, and hard.

Notes

Amount of eggs used: In my testing, I did not have success using the same amount of cooking time with less than 12 eggs. The doneness of the eggs weren’t consistent. Therefore, I based my cook times off of using 12 large eggs. For me, it’s a no brainer to cook 12 eggs whenever I want hard boiled eggs. They last in the fridge for a week, they are so versatile, and we never have a problem eating them all up. I do not recommend cooking more than 12 eggs at a time. 12 eggs fit perfectly in a single layer of the 6 QT instant pot. If the eggs are piled on top of each other they will not cook evenly.

How do I know if my eggs are overcooked? Your eggs are overcooked if there is a green, or gray ring around the yolks. If this happens, the eggs are still edible, they just don’t taste as good. The yolks are chalky in texture – not ideal. I would recommend using overcooked hard boiled eggs in an egg salad, the added mayo will help with counterbalance the chalkiness. This method for cooking eggs is honestly, the best way I have found to prevent from overcooking your eggs. You can’t completely walk away from the eggs, because you have to remove the lid right after cooking, and place the eggs in the ice batch…but, you don’t have to stand over the pot of water, waiting for it to come to a boil. Instead, you can multitask in the kitchen.

Why don’t my eggs always cook consistently? Although, most of the time my eggs turn out the exact doneness I want them to be, there are occasions when my eggs aren’t cooked exactly how I want them – they are slightly more done than I want, but they are never overcooked. This can happen for a few reasons: 1) the eggs vary slightly in size. 2) your eggs weren’t as room temp as they should have been. Having the eggs at room temp before cooking them helps to ensure that they will cook consistently every time. Remember, you can do a quick method of allowing the eggs to sit in warm, (NOT HOT), water for 10 minutes.

Cook time: The cook time I listed is the max time it would take to cook the 4 minute eggs. The IP takes about 10 minutes to come to pressure. In the prep time, I am including the time to prepare the instant pot, and the time it takes to peel the eggs. Remember, while the eggs are cooking you can be doing other things in the kitchen. I wouldn’t recommend walking completely away so that you’re there to release the pressure, remove the lid, and put the eggs in the ice bath immediately after they’re done cooking.

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