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5 from 8 votes

Instant Pot Boiled Eggs

Perfectly cooked hard boiled eggs every time in an instant pot! Soft yokes, no rubbery whites. A healthy, go to snack to keep handy in your fridge.
Prep Time2 minutes
Cook Time15 minutes
Total Time17 minutes
Course: Appetizer
Cuisine: American
Servings: 12 eggs
Calories: 63kcal
Author: Andrea

Equipment

Ingredients

  • 1 c. cold water
  • 12 eggs

Instructions

  • Pour cold water into the Instant Pot. Set steam rack or egg rack in the Instant Pot. Add eggs.
  • Close the lid and lock. Switch valve to sealing.
  • Select MANUAL mode (high pressure) for 5 minutes. Let the pressure release naturally for 5 minutes, then release manually or by a quick release by switching the valve to venting.
  • Carefully open the lid once the float valve drops. Remove the eggs and place in an ice bath for 5-8 minutes before removing the shells.

Notes

Eggs keep fresh in the refrigerator for up to 1 week.

Nutrition

Serving: 1egg | Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg