Print

Hard Boiled Eggs In The Instant Pot

Hard Boiled Eggs In The Instant Pot - recipe card
Print Recipe

These Instant Pot hard boiled eggs are perfectly cooked with tender whites and creamy, fully set yolks, without the green ring or sulfur smell. The pressure cooking method ensures easy peeling every time, making them ideal for meal prep, salads, or snacking.

Ingredients

Scale
  • 4 large eggs (refrigerated)
  • 1 cup cold water
  • Ice cubes, for ice bath

Instructions

  1. Place the trivet inside the Instant Pot insert. Pour 1 cup of cold water into the pot, ensuring the water level does not exceed the trivet. The trivet keeps the eggs elevated and prevents them from resting in the water, which can cause hot spots and uneven cooking.
  2. Gently arrange 4 large eggs on the trivet in a single layer, spacing them slightly apart to allow steam to circulate. Avoid stacking eggs, as this can lead to uneven pressure cooking and inconsistent doneness.
  3. Secure the lid on the Instant Pot and turn the steam release valve to the Sealing position. This is critical; if the valve is in Venting mode, the pot will not build pressure and the eggs will not cook properly.
  4. Press the Pressure Cook (Manual) button and set the timer to 5 minutes at high pressure. For large eggs, 5 minutes yields fully set yolks; for extra-large eggs, increase to 6 minutes. For medium eggs, use 4 minutes. Do not exceed 5 minutes for large eggs, or the yolks may develop a green ring.
  5. Once the cooking cycle ends, allow the pressure to release naturally for 5 minutes. This natural release slowly finishes the cooking and prevents the eggs from overcooking while still steaming inside the pot.
  6. After 5 minutes of natural release, carefully turn the steam release valve to the Venting position to quick-release any remaining pressure. Stand back from the vent, as the escaping steam is very hot.
  7. While the pressure releases, prepare an ice bath by filling a large bowl with cold water and adding a generous handful of ice cubes. The ice bath should be deep enough to fully submerge the eggs.
  8. Using tongs, transfer the eggs immediately from the Instant Pot to the ice bath. Let them sit in the ice water for at least 5 minutes to stop the cooking process completely. This step is essential for easy peeling and prevents the gray-green yolk ring.
  9. To peel, gently tap each egg on a hard surface to crack the shell, then roll it between your palms to loosen the shell. Peel under a thin stream of cool water to help slip the shell off cleanly. The shell should come off in large pieces with minimal sticking.
  10. Pat the peeled eggs dry with a paper towel. Use immediately for salads, deviled eggs, or snacking, or store unpeeled in the refrigerator to maintain freshness.

Notes

Store unpeeled hard boiled eggs in an airtight container in the refrigerator for up to 7 days. For best texture, keep eggs in their shells until ready to eat. To reheat, place peeled eggs in a bowl of warm water for 2-3 minutes; do not microwave, as this can make the whites rubbery. For meal prep, cook up to 6 eggs at a time using the same water and trivet setup.

Nutrition

Keywords: instant pot eggs, hard boiled eggs, pressure cooker eggs, easy peel eggs, meal prep eggs, deviled eggs, healthy snack, keto snack, high protein snack, egg recipe

Find it online: https://copycatkitchenco.com/hard-boiled-eggs-in-the-instant-pot/