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How to Make Perfect Instant Pot Hard Boiled Eggs
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How to Make Perfect Hard Boiled Eggs in the Instant Pot

Perfect Instant Pot Hard-Boiled Eggs- Making hard- boiled eggs in the Instant Pot is SO easy. Just remember” 5-5-5 “ and you’ll have the secret to perfectly cooked eggs every time! “5-5-5”= 5 (cook using high pressure for 5 minutes) 5 ( allow Instant Pot to naturally release for 5 minutes before doing a Quick Release) 5 (place eggs in ice water for 5 minutes). = Perfect hard-boiled eggs every time! 
Prep Time5 mins
Cook Time5 mins
Natural Pressure Release5 mins
Total Time10 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 6 eggs
Calories: 72kcal


  • 1 cup water
  • 6 Eggs desired quantity – up to 12 large eggs
  • Trivet/Steam Rack that came with Instant Pot or steamer basket, metal or silicone
  • Ice Bath- large bowl with cold water and ice


  • Pour 1 cup of water into the Instant Pot. Place the trivet/steam rack at the bottom of the Instant Pot. Carefully place eggs on the rack.
  • Lock Instant Pot and set vent to SEALING. Set to MANUAL/PRESSURE COOK, high pressure, for 5 minutes.
  • While eggs are cooking, prepare the ice bath by filling a large bowl with cold water and ice (leaving enough room for the eggs).
  • Once the cooking cycle is complete, allow Instant Pot to NATURALLY RELEASE for 5 minutes. After 5 minutes do a QUICK RELEASE to remove the remaining pressure by turning the vent/quick release valve to the open position. Once steam is fully released and the float valve is down open the instant pot, remove the eggs with tongs, and place in the ice water bath. Allow eggs to remain in the ice water for 5 minutes. Remove and enjoy !


Serving: 1egg | Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6.3g | Fat: 4.8g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.8g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 69mg | Sugar: 0.2g | Vitamin A: 300IU | Calcium: 20mg | Iron: 0.7mg