Hard Boiled Eggs in an Instant Pot Recipe
After too many cracked eggs and overcooked yolks, Hard Boiled Eggs in an Instant Pot finally solved it. They’re ready in minutes and hold up well in salads, snacks, or sandwiches.
Servings: 12 eggs
Calories: 63kcal
Equipment
Ingredients
- 1 cup of cold water
- 12 eggs
Instructions
- Pour cold water into the Instant Pot. Set the steam rack or egg rack in the Instant Pot. Add eggs.
- Close the lid and lock. Switch the valve to sealing.
- Select the MANUAL button (high pressure) and set the time for 5 minutes. Allow a natural pressure release for 5 minutes, then use a quick pressure release by switching the valve to venting.
- Carefully open the lid once the float valve drops. Remove and place eggs in an ice bath for 5–8 minutes before removing the shells.
Notes
After cooking, let the Hard Boiled Eggs Insta Pot cool completely in the ice bath, then dry and STORE them in the fridge—peeled or unpeeled. Unpeeled eggs can be stored for up to 7 days in the refrigerator.
Peeled eggs should be kept in an airtight container lined with a paper towel to absorb moisture and used within 3–4 days for best quality. Do not leave cooked eggs at room temperature for more than 2 hours to avoid the risk of foodborne illness.
If you prefer warm eggs, place them in hot water for a few minutes before serving. Freezing whole hard boiled eggs isn’t recommended—the whites become rubbery and unpleasant. However, cooked yolks can be frozen separately for up to 3 months.
Nutrition
Serving: 1egg | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
