Instant Pot Hard Boiled Eggs
When it comes to perfectly cooked hard-boiled eggs, your Instant Pot / electric pressure cooker is your best friend. Here is everything you need to know about making foolproof Instant Pot hard-boiled eggs that are just as easy to peel as they are to make.
Eggs are such a versatile, tasty, and easy-to-prepare food. My boys have always loved hard-boiled eggs. They’re tasty and healthy, so I’ve always been happy to keep them supplied with plenty of their favorite snack. Except that I used to hate cooking eggs, especially at the quantity my boys would gobble them up.
When I cooked eggs on the stovetop, I always felt the need to watch the eggs closely. I was worried about them boiling so hard they cracked or cooking for so long the yolks became chalky. Not to mention the difficulty of peeling stovetop hard-boiled eggs. The whites always stick to the shell, which is so frustrating.
That’s why I’ve worked hard to find the best way to make hard-boiled eggs in the Instant Pot or pressure cooker. This method is quick, easy and results in perfectly cooked, easy to peel snacks.
Update: I use the Instant Pot to make hard-boiled eggs every week, and many of you have taken up the pressure cooker method too! So I updated this post to answer your questions, include your helpful comments and added some tricks I’ve learned along the way.
How To Make Instant Pot Hard Boiled Eggs
This hard-boiled egg method will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
It’s quite simple to make hard boil eggs in the Instant Pot. The only special equipment you need is a wire rack or steamer basket that fits inside your pressure cooker pot.
- I love this stainless steel steamer basket. It’s great for steaming all kinds of veggies and proteins too, not just in the Instant Pot!
- A silicone egg tray is also a handy tool if you find yourself making Instant Pot eggs regularly.
- You can also use stackable stainless steel egg racks to make up to 14 eggs at once.
Using a steamer basket is a little easier than a rack or trivet when it comes to removing the eggs from the pressure cooker pot. To remove, I recommend tongs with a nonslip grip, or these handy mini mitts.
Once the steamer is in place, add 1 cup of cold water. Then place as many eggs as you’d like to cook in the steamer basket.
Use High Pressure and a 6-minute cook. After the cook time ends, a 6-minute natural pressure release followed by a quick release will reveal perfectly cooked Instant Pot hard-boiled eggs that are ready and easy to peel.
I recommend having an ice bath on hand when you open the pressure cooker. Dunking your freshly cooked eggs in ice-cold water prevents them from getting overcooked and cools them down so they’re easier to peel.
How Many Hard Boiled Eggs Can I Make at Once In The Instant Pot / Pressure Cooker?
When I first started making Instant Pot hard-boiled eggs, I would make no more than 8 eggs at a time. I was told they would crack if the eggs were to close together.
However, as demand for these perfectly hard-boiled eggs grew in my household, I slowly added more and more eggs to the pressure cooker. I’ve found that they cook just as well. Occasionally, one egg may crack while cooking, but I think that’s because the egg had a hairline crack before I even placed it in my pressure cooker.
So feel free to load up your steamer basket with as many eggs as you can fit. Even a dozen or more! If you’re very worried about cracking, you can use an egg tray to keep the eggs apart. We used to use canning lids to separate the eggs, and others use silicone cupcake wrappers or egg cups.
There’s no need to change the cooking time or pressure release time, whether you’re cooking one or a dozen eggs.
Since hard-boiled eggs keep well in the refrigerator for a few days, this is a great way to cook a big batch of protein-packed snacks to have on hand.
What Is the 6-6-6 Method for Pressure Cooker / Instant Pot Hard-Boiled Eggs?
Pressure cooking fans can have strong opinions about hard-boiled eggs. Some people swear by the 6-6-6 method, other people prefer 5-5-5. But what do those numbers mean?
The 6-6-6 method simply means cooking your eggs for 6 minutes at high pressure followed by a 6-minute natural pressure release (then a quick release), and 6 minutes in an ice bath.
People who prefer a softer egg use the 4-4-4 or 5-5-5 method, which follows the same high pressure-natural release-ice bath formula.
There isn’t just one right way to pressure cook eggs. 6-6-6 and 5-5-5 are common methods that result in nicely cooked eggs, so if you’re new to pressure cooking eggs, start there. You may find a different formula that works for your pressure cooker and desired egg texture, so use the method you like best.
Factors that Affect Instant Pot Hard Boiled Egg Cooking Time
There are several factors that may change the cooking time necessary for fully hard-boiled eggs.
If you use a silicone steamer, rather than a stainless steel basket or trivet, your pressure cooker may need a longer cook time.
Also, if you used your Instant Pot right before making hard-boiled eggs, the pressure cooker pot may still be warm. That means the pressure cooker will come to pressure faster, so you’ll need to keep it at pressure for longer to allow your eggs the full cook time.
If your eggs are very cold or very large, they will also need an extra minute or so at high pressure. The opposite is true for warm or smaller eggs.
Altitude can also certainly affect your pressure cooker. The 6-6-6 method works well for me here at 5,000 feet. However, readers at lower elevations have good luck with the 5-5-5 method.
Best Instant Pot Egg Recipes
Check out the delicious ways your family can make them in your Instant Pot / pressure cooker:
- Easy Instant Pot Egg Bites are adorable, filling, and easy-to-transport mini crustless quiches, packed with protein and flavor.
- Pressure Cooker Deviled Eggs turn easy Instant Pot hard-boiled eggs into a delectable treat.
- Meatlovers Crustless Quiche is loaded with ham, bacon, sausage, and cheese for a delicious start to the day.
- Instant Pot Scotch Eggs transform perfectly hard-boiled eggs into a decadent breakfast perfect for Easter.
🐰 Speaking of Easter, here’s everything you need to know about making Easter Eggs in the Instant Pot / pressure cooker.
Pressure Cooker Hard Boiled Eggs
Love hard-boiled eggs? Then get out your pressure cooker and load it up to make perfectly cooked, easy to peel Instant Pot hard-boiled eggs in minutes.
Ingredients
- 12 eggs
- 1 cup water
Instructions
- Place a steamer basket* in the pressure cooker pot. Add the water and place the eggs inside the steamer. Lock the lid in place and select High Pressure and 6 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Allow the pressure to release naturally for 6 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid. Remove the steamer basket from the pressure cooking pot. Place the eggs into ice-cold water for 6 minutes to stop the cooking process.
Notes
*You can put the eggs on a rack or trivet as well, but I prefer the basket so the eggs are easier to remove from the pressure cooking pot.
You can cook a single egg or as many as will fit in your steamer basket and the cook time will be the same.
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Wow! High pressure for 6 minutes with NP release for 6 minutes = Perfect Hard Boiled Eggs!! 😋
Isn’t it awesome! Really the best way to cook hard boiled eggs.
Hi Barbara, I just bought a new MINI INSTANT POT (3qt). I use it ALL THE TIME…. however, it has a lower wattage than my 6qt. and I’ve been having a heck of a time finding the “just right” timing for my husband’s hard(ish) boiled eggs. He likes it when the yolk is more like “yolkjam”.. I’m using the same timing as I did in my 6qt, but they are just not cooking at all… And by the way, I usually cook them OUT of the shell. I break each egg into these silicone mold cups (actually meant for baby food prep). Would you have ANY IDEA on a good timing & setting for the 3qt mini??
Hi Dianne – haven’t tried doing eggs in the 3 qt, but I’d be happy to test out a poached egg (tomorrow) and let you know my results.
We tried a poached egg in the mini this morning and got the same results as the 6qt. I know they use different wattage, but they should come to the same pressure level / psi. I wonder if you have accidentally changed your pressure level to low?
Yesterday I bought the silicone OXO yellow egg trivets and their red lifter. They both worked great with 18 large to jumbo sized eggs in my 6 qt IP. I like my egg yolks orange and creamy/solid, so I did 4 min on high, 4 min nat release, then manual release and cold water bath. They came out perfect without grayness, but the yolks are harder than I like. So my next batch I’ll try 9 eggs with 3 min and 3 min, test them and reduce time further if needed.
Or does it make sense to adjust only the cook time and not the release time?
I’m not sure how both of those things affect the eggs.
I’ve only used an IP, so not a longtime HP user.
Hi Susan – It doesn’t make too much difference. They’re still cooking while the pressure is releasing so 3 min 3 min release sounds like a good plan if you like the egg yolks a little orange.
Thanks Barbara, but should I be on HIGH, MED or LOW High Pressure, and does that make any difference in how cooked the eggs end up being?
(I made the batch that I mentioned on HIGH High Pressure.)
I rarely use low pressure unless I’m cooking something that’s tender and easily overcooked like vegetables.
My pressure cooker doesn’t quite I have a manual option I can adjust the minutes a little bit but I have the buttons so I’m not sure which one eggs fall under and I ended up hitting the steam but in a low pressure for seven minutes and I’m wondering if you had to pick a button which one it would be
Hi Stacy – Steam on low pressure for 7 minutes sounds like a great option. Were the eggs to you liking?
On cooking the eggs, my yolks aren’t totally hard boiled. Is it the amount of water used or time? I cooked mine for 8 mins, 1/2 cup of water, but I live at high altitude. Not sure I understand the science of pressure cooking, so haven’t a clue what I’m doing wrong. Also did a quick release. any suggestions and help would be appreciated.
Hi Cathy – I answered your question on this post https://www.pressurecookingtoday.com/getting-started-with-your-new-electric-pressure-cooker-or-instant-pot/comment-page-3/#comment-263737
I am confused on the release method. The recipe says to do a quick release but the article and video say to do a natural release. That is a big difference in time. Which one is it? Thanks.
Hi Ann – as I mentioned in my update above: It’s really just about finding your sweet spot and using that time and setting every time. In the video she was using low pressure, so 6 minutes at low pressure and a npr works for her. I haven’t found it necessary to use low pressure, so I updated the recipe to use high pressure and just 6 minute natural pressure release and then I release any remaining pressure with a quick pressure release. Six minutes works for many people, but some prefer 5 minutes with a 5 minute pressure release. It really depends on how cold you eggs are, how big your eggs are, and how you like your hard boiled eggs. Enjoy!
I’ve cut my timing down to 4 minutes with 4 minute natural release .. a full dozen at a time in a lotus basket. The reduced time has eliminated the gray ring that I was getting around the yolk. The yolk is still fully cooked. Thanks for all of your IP help!
Thanks for sharing Veronica! The perfect time does seem to vary a little for everyone. I’m glad you found your perfect time.
I’ve found the 4 minute high pressure setting with manual steam release has worked best with my Cuisinart 6-qt. cooker. I do still get a bit of graying on a few eggs. I usually cook a dozen.
There must be something wrong with my Instant Pot because if I put anything in a steam container it doesn’t cook. Potatos come out hard and the eggs are raw. I cooked my eggs in my stove top pressure cooker and they were perfect!
Hi Brenda – that’s frustrating. What kind of steamer are you using? My Oxo Steamer works well in the Instant Pot.
Brenda…. Put you eggs on a trivet in the bottom of your PC. Use long handle Tongs to remove. Then 6 mins. on Rice Button because 6 mins. is the Default cook time on Rice button. Then QR. and 6 Mins in Cold water bath, then peel. Perfect everytime.
Did this today & was very impressed how easy the eggs were to peel! I was able to get 15 eggs peeled with one hand, while holding a tired baby. ?i did 6 minutes on high & I think that was a little long for my pressure cooker, as the whites came out a little dark. But they still taste great! Thanks for making my life easier!!
Hi Kelly – I’m impressed 🙂 Maybe 5 minutes will be your sweet spot. Eggs seem to be a little different for everyone. Thanks!
This works perfectly for me. I’ve tried other methods, but the eggs don’t peel as well so I came back to this one. Thank you!
Thanks Kathy! It really is the best way to hard boil eggs 🙂
Just tried making hard boiled eggs in my pressure cooker. They cooked at 7 minutes. My only thing was that my yolks came out pale yellow and the whites were a light cream color. Is this normal? I seen other eggs stay yellow. Am I doing something wrong? I tasted it and it tastes okay. Not has eggy as when cooked the stove top way that I have done for years.
Hi Carolyn – if the whites were off colored, that sometimes means they were over cooked.
Finally tried cooking the eggs – they came out perfect at 5 minutes with a 6 minute natural release. I tried peeling them while hot, warm and cold and they were always perfect. And the yolk popped out cleanly so I finally might be able to try a deviled egg recipe.
I used to put the eggs in cold water, heat them to boiling, then try to remember to turn off, time and then chill. That’s why I never got eggs to peel so perfectly. This will be my go to method from now on. Thanks!
Hello, I had had a bit of trouble with grayed yolks, first on 6 minutes, then on 5, I just now tried 4 min. on high, with 5 min. of natural release(it took just that amount of time to release). Cold water, then into the fridge. This time, PERFECT yellow yolks! I have a Cuisinart 6-qt. Thanks for the great recipes! Barbeque pork ribs(the sweet-and-sour one) are a tremendous hit.
Thanks Robert! So glad you found your sweet spot for hard boiled eggs.
Perfect every time. Love that I can do a dozen eggs at once.
Thanks Patty – isn’t it so great!
I just tried this – wow! Perfect eggs and so easy to peel. Thanks for the recipe!
I just purchased a Instant Pot Duo60. I made 7 eggs in it, using 4 canning lids to separate the eggs. 8 minutes on low pressure turned out perfect. Peeled like a dream and great consistency on the whites and the yolks. And what made me happiest was no gray yolk edges. I had tried and tried to avoid the gray layer and never successfully done it until now. Thank you!!!
I just did 12 eggs in my favor electric 3-in-1 and they turned out perfectly. Cooling now. I used a rather flimsy silicon steamer thing then set the eggs on it and separated them with strips of tinfoil loosely wrapped around them to make sure they didn’t smack into each other.
I have a Fagor Premium and was wondering if you used low or high pressure? Also, how many mins did you set it for?
Hi Eboni – I’m finding that 6 minutes on high pressure followed by a 6 minute natural release, then quick releasing any remaining pressure and immediately putting the eggs into cold or ice water works for most people.
I’ll vouch for that timing! It’s what I use with my Instant Pot Duo. After trying several combinations of cook and release time that weren’t making me happy, a friend on Chowhound suggested 6-6-6 (6 minutes in ice water if I want to use them immediately) and I’ve had perfectly consistent results ever since, with fully cooked yolks and no overcooked whites.
I don’t bother using anything extra to separate them, just lay them on the steaming rack. I haven’t broken one yet!
By the way, I tried a new way to keep the eggs separated and it worked like a dream. I happened to purchase some of the silicone cupcake “wrappers” recently. Still trying to figure out the easiest way to cook eggs in the pressure cooker, I decided to put one egg in each little holder. I still used the folding steamer in the bottom of the pot and then put the eggs in, in the silicone holders, added a cup of water and cooked them on high for my usual 6 minutes. They were great and not a cracked shell among them. So that’s my new way of cooking eggs.
Barbara do you know if a cuisinart electric pressure cooker can be used in canning jams, produce, and other foods in jars. Do you know of a site online that would give a timetable for processing? Thank you.
I’m not Barbara but I’ll post what I know/understand about canning. Electric pressure cookers should never be used for canning. Some things can be canned without using a pressure canner but some things required pressure canning but for those, you need to get a true pressure canner that meets the size requirements — not a pressure cooker. You can join a Yahoo group that is all about preserving food by canning, freezing, and dehydrating. I hope it’s OK to post the link. Here it is:
https://groups.yahoo.com/neo/groups/FoodPreservationDryingCanningAndMore/Info
The USDA (US Dept. of Agriculture) set standards for canning and you can find them here:
http://nchfp.uga.edu/publications/publications_usda.html
I don’t think there are any electric pressure canners because the temperatures vary to much to make for safe canning. There seems to be one that is being advertised as if it could be used for canning but all the knowledgeable people that I know of say that it shouldn’t be used for canning in spite of the advertising.
Thanks for the info Gayle!
Gayle thank you so much for your helpful information . I appreciate you taking time to respond to my question.
Most electric pressure cookers can safely do water bath canning, for high acid foods, but that is not pressure canning and that should only be done either with a stovetop pressure cooker or a pressure canner.
I just love pressure cooked eggs. I use my baby bottle steam sterilizer basket on top of the rack supplied with the pressure cooker . The basket has nice size holes in it so the eggs can stand upright. My pressure cooker is an AEG electronic and I find that a 3 minute high pressure cooking time for 6-8 eggs using just a cup of water deliver the perfect boiled egg every time. As soon as the timer beeps, I manually release the pressure and place the eggs in a cold water bath. It is just so much easier than the stove top!
Hi Delia – the baby bottle basket is a great idea. Thanks for sharing!
I am worried about the steamer scratings the bottom of my nonstick pot. I did this once and already noticed a little scratching. Any suggestions? By the way the eggs were perfect!
Hi Karen – You can buy silicone steamers. The one I have is a bit harder to get in and out of the pot though. So glad the eggs were perfect. I never hard boil eggs any other way now.
Thanks! After some searching I found out that I can also put a cloth on the bottom of the pot and then put the metal strainer in. I am going to try that next. 🙂
I love my pressure cooker – one the my favorite appliances, hands-down. But it seems like a lot of work and time for eggs. I get perfect eggs every time – bring eggs and water to boil, remove from heat and cover as soon as the water boils. 10 minutes, and plunge in cold water and they’re done. Probably less time than in the pressure cooker.
Hi Sheri – if you count the time it takes the water to come to a boil it’s probably about the same time or less time, but the eggs peel so much easier. Since you have a pressure cooker, you really should try it some time.
The way I do my eggs in the pressure cooker is probably less time. I only use about a cup of water so it doesn’t take long for that to come to a boil and build up pressure — probably a lot less time than a whole pot of water with cold eggs in it. I have the time set for 6 minutes and as soon as that is done, I do a quick release and put the eggs into an ice bath. Total time about 10 to 12 minutes. And the eggs are so much easier to peel and the eggs are always the same — that’s what I like. When I was doing them in a pot on the stove, I never got them “just right” but now I do.
I tried this today. Am I doing something wrong? The pressure cooker didn’t lock (which would indicate that pressure had built up) and turned itself to warm after about 10 minutes. The yolks were soft cooked…delicious, but not what I was looking for.
Hi Dianna – I’m going to assume that your pressure cooker did lock and you did everything right. Cook times can vary depending on your altitude, how much water you used, etc. Since your eggs were soft cooked, I would suggest just trying again and adding a minute. I love cooking eggs this way and I think it’s well worth trying it again to find the perfect time for you. Thanks for the question.
that is really amazing!
What a great idea. I admit I have a pressure cooker but am a little intimidated by it. I’ll be checking our your site for new recipes and ideas!!
Those are the prettiest hard-boiled eggs I’ve ever seen! Seriously!
dude! That is blasted amazing!! I WANT A PRESSURE COOKER!!! Did anyone hear that? I really need one!
Wow. I had absolutely no idea you could do boiled eggs in the pressure cooker! Learn something new every day.
Isn’t it bad form to republish someone Else’s technique TWICE!?!?
I learned to pressure cook my eggs from the hip site as well. I was hoping to see something new, instead it’s a post I saw a year ago about a post I saw two years ago.
Oh well!!
-jen
Hi Jen – I don’t think it’s bad form at all. Blogs are all about sharing ideas and linking to one another’s posts. Heather wanted to share her technique using canning rings and wrote the guest post. She credits Laura and I’ve linked to Laura’s post so others can check it out as well. So Laura gets new hits on her old post, Heather gets people checking out her site and I get to share this technique with my readers who may have never seen it. Laura has agreed to do a guest post on Pressure Cooking Today next year when her life slows down a little bit.
My goal is to post a new recipe I’ve made on Wednesdays and to feature someone else’s recipe, have a guest post, or a pressure cooking tip on Sundays. So maybe just stop by on Wednesdays.
I think, like anything else, we’re all at different levels in the pressure cooking world. Just because some of us have been there, done that doesn’t mean that there is no value in returning to the past and finding new and better ways to do the things that are shared online. I’ve found value in returning to this subject myself just by hearing some of the comments shared today about how others are using techniques just slightly different than mine. I agree with Barbara that blogging is about sharing and linking to each other and there is merit for all in doing that.
Thanks Jenny! As long as the original source of the technique is clearly noted and linked, I don’t mind.
I appreciate loyal fans, and am glad you were able to discover this new pressure cooking blog – it holds promise and I think it will do well. There is a lot of ground left to cover with our pressure cookers and there is plenty of room for all of us!!
Ciao,
L
Thanks Laura! I appreciate your kind words and support.
This is a brilliant idea. I love how you use the lids to keep the eggs separate.
Barbara, I like all things pressure cooker and I am enjoying your blog. I love making hard boiled eggs in my pressure cooker. I got “hip” to this when I first saw it on Laura’s post as well. I use high pressure (at the time I didn’t have a cooker with a low pressure option). Being the untimate short cut girl, I don’t even bother with anything to keep the eggs from touching, and I don’t use a steamer basket, or trivet – I just put them right on the bottom of the pan with 1 cup of water. Like Gayle, I do a quick release after 6 minutes and the eggs are good to go.
Fun to know so many people are cooking eggs in their pressure cooker. I’ll have to try a few different techniques to see what works best for me. Thanks!
I cook eggs in my pressure cooker and the only thing I do differently is that I do a quick release and an ice bath rather than let the pressure release naturally. I also use a Cuisinart 6 qt and I’ve done a dozen at a time. I don’t care if they bump into each other — my experience is that even if they crack, they don’t leak and the eggs are still intact and just fine, so I just put them close together and have even layered a couple to do a dozen. I use a vegetable steamer (the folding type) so it keeps them from hitting the sides of the pot.
Thanks Gayle for sharing your technique. Would be especially helpful at Easter.
Thanks for the tips Gayle! I actually tried this this morning with just putting the eggs on the bottom, without the trivet. I agree you can do a lot more at a time this way – up to 13 in my 6-quart. The only benefit to raising them on the trivet may be that they might cook a bit more evenly that way because the eggs aren’t sitting directly on the bottom of the pan. I think the canning lids are mostly helpful if you don’t want to fill the cook that many eggs. I have had some roll around, crack and even leak a little without the canning lids, so it’s easy to put the eggs in them in just in case.
I agree that if you want the egg shells unbroken, you need to keep them separate. But as I said in my post, I don’t usually care about that part.
For Easter, you would want to keep them separate so the shells don’t crack — otherwise you will have the egg whites as well as the shells colored.
I haven’t done eggs without the steamer because I actually do steam them. I don’t want them in the water — I would think they would cook unevenly. I know people who use the pressure cooker and cover the eggs completely. I don’t, I keep them out of the water completely. I think it is quicker without so much water to heat up and 6 minutes makes them just the way I want.