Instant Pot Hard Boiled Eggs are quick, simple and perfectly cooked every time! Learn how to make soft boiled, medium, or hard boiled eggs in the instant pot to use in your favorite hard boiled egg recipes.

Hard boiled eggs in the instant pot are easy peel (especially farm-fresh eggs) and ideal for these Easter egg chicks or these tasty guacamole stuffed eggs!

Instant Pot Hard Boiled Eggs in a bowl

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Instant Pot Hard Boiled Eggs:

For years, we only made stove-top hard boiled eggs until we discovered the instant pot. This method is quick and easy whether you are making 2 eggs or a dozen hard boiled eggs. It is so easy to make batch after batch. The results are always consistent which means no more over-cooked green egg yolks!

Finally! Easy Peel Hard Boiled Eggs:

The instant pot is the best way to Hard Boil Farm-Fresh Eggs because they are easy to peel. I used to hate boiling my Mom’s fresh eggs because half of the whites were lost with the shell after peeling. They were a mess and so ugly for deviled eggs. The instant pot is by far the best way to hard boil fresh farm eggs because cooking the eggs in a pressure cooker makes them easy to peel.

Easy peel hard boiled eggs from instant pot

Tips for the Best Instant Pot Eggs:

  • Timings below are for large eggs. For medium eggs, reduce cook time by 1 minute and increase by 1 minute for extra large eggs.
  • Start with refrigerated eggs.
  • It’s ok to stack eggs on the rack, but eggs should not touch the water or walls of the instant pot.
  • Transfer cooked eggs to a bowl of ice water right away to prevent overcooking.
  • We use a 6 Qt 7-in-1 Instant Pot Duo. You may need to experiment timings using a smaller or larger pressure cooker.

How to Hard Boil Eggs in Instant Pot:

  1. Place the wire rack (that comes with the instant pot) in the bowl of the instant pot. Add 1 cup water. Place 2-12 eggs on the rack (so they aren’t touching the water).
  2. Secure the lid and set lever to “sealing.” Set to manual “high pressure” and set timer for desired doneness (5 min for soft boiled, 6-8 min for medium boiled, 9-10 minutes for hard boiled). Once instant pot reaches high pressure (which takes 5-6 minutes), your set timer will automatically start counting down.
  3. As soon as your timer is up, use a hot mitt to switch the lever to “venting” position and a hot burst of steam will release. When pressure is fully released and the pressure indicator has dropped, remove lid, use tongs to transfer the hot eggs to a bowl of ice water and let rest 5 minutes to stop the cooking process.

How to hard boil eggs in instant pot with rack and water

How Long to Boil Eggs in the Instant Pot:

Instant Pot Soft Boiled Eggs: 5 minutes on high pressure was what it took for consistently fully cooked egg whites with a wet yolk. I’ve seen several tutorials say 4, 3 or even 2 minutes, but I found anything less than 5 minutes to have a portion of the whites still a little wet and more difficult to peel.

Medium Boiled Eggs: A range of 6-8 minutes seemed to all produced medium boiled eggs. These have fully cooked whites with a tender and somewhat creamy center.

Instant Pot Hard Boiled Eggs: It took from 9-10 minutes on high pressure with 10 minutes being a dry yolk – the ideal texture for making deviled eggs.

Eggs at different stages for instant pot soft boiled eggs, medium boiled eggs and instant pot hard boiled eggs

Safety Tips for Cooking Eggs in Instant Pot:

  1. If you are new to the instant pot, read the owners manual and be sure to follow the use instructions for your specific model.
  2. Always double check the pressure indicator popup has dropped indicating there is no more pressure behind it before opening the lid.
  3. When releasing pressure, a surprisingly strong spurt of hot steam releases from the valve. Keep your face and others away from the machine while depressurizing.
  4. Use tongs to remove the eggs because they will be blazing hot.

Eggs at different stages of doneness cooked in instant pot

Must-Try Instant Pot Recipes:

I hope you give instant pot hard boiled eggs method a try. If you have farm fresh eggs or struggle with peeling, this easy peel hard boiled eggs method is keeper!

Instant Pot Hard Boiled Eggs

4.80 from 20 votes
Author: Natasha Kravchuk
Instant pot hard boiled eggs are quick, simple and perfectly cooked every time! Learn how to make soft boiled, medium boiled or hard boiled eggs in the instant pot. Cook 2 to 12 eggs at a time.
Prep Time: 1 minute
Cook Time: 9 minutes
Time to Reach Pressure: 5 minutes
Total Time: 10 minutes

Ingredients 

Servings: 12 hard boiled eggs
  • 12 eggs, (refrigerated)
  • 1 cup water

Instructions

  • Place wire rack (that comes with instant pot) in the bowl of the instant pot. Add 1 cup water.Arrange 2-12 eggs on the rack (so they aren't touching the water or bowl).
  • Secure the lid and set lever to "sealing" position. Cook on manual "high pressure" and set timer for desired doneness (5 min for soft boiled, 6-8 min for medium, 9-10 minutes for hard boiled eggs). Once instant pot reaches high pressure (which takes 5-6 minutes), your set timer will automatically start counting down.
  • As soon as your timer is up, use a hot mitt to switch the lever to "venting" position (a hot burst of steam will release). When pressure is fully released and pressure indicator has drops, remove lid and use tongs to transfer hot eggs to a bowl of ice water for 5 minutes before peeling.

Nutrition Per Serving

62kcal Calories5g Protein4g Fat1g Saturated Fat163mg Cholesterol62mg Sodium60mg Potassium240IU Vitamin A25mg Calcium0.8mg Iron
Nutrition Facts
Instant Pot Hard Boiled Eggs
Amount per Serving
Calories
62
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
163
mg
54
%
Sodium
 
62
mg
3
%
Potassium
 
60
mg
2
%
Protein
 
5
g
10
%
Vitamin A
 
240
IU
5
%
Calcium
 
25
mg
3
%
Iron
 
0.8
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer, Breakfast
Cuisine: American
Keyword: instant pot hard boiled eggs
Skill Level: Easy
Cost to Make: $
Calories: 62
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Monica
    April 16, 2024

    This method worked great for me. It’s the first time I can easily peel hard boiled eggs no matter how fresh from the store. Thanks Natasha!

    Reply

    • Natasha's Kitchen
      April 16, 2024

      I’m glad that it was a success!

      Reply

  • Brad
    December 25, 2023

    Thank you Natasha for this wonderful tip for making hard boiled eggs! I make a lot of red beet pickled eggs and this is a real time saver! The eggs are always consistent and peel very easily! Highly recommend this recipe!

    Reply

  • Nancy
    July 23, 2023

    Anything more than 3 minutes and instant release winds up being a rubbery egg with a hard yolk with green around the edges.

    Reply

  • Roz Hicks
    June 30, 2022

    Has anyone tried using this method of hard-boiling eggs at altitude? I live at 4,000 feet and boiling eggs the old-fashioned way is a total mess!! I love your recipes, Natasha and use two or three a week.

    Reply

    • Natasha's Kitchen
      June 30, 2022

      I haven’t tried that but let’s see if others can share their experience. I’m glad you’re enjoying my recipes!

      Reply

  • Jane olson
    June 18, 2022

    I am loving your recipes! Thanks for what you do. I would really appreciate the recipes I saw that were made in a mug. My husband is disabled and these would work well for us. Our email as below

    Reply

    • NatashasKitchen.com
      June 18, 2022

      Hi Jane. All of my recipes are available on this website. I have categories you can choose from above. 🙂

      Reply

  • Erin
    June 10, 2022

    Just made these using the egg setting on the Instant pot. Read through all of the comments first to get a good idea of different variations. I used fresh eggs from my chickens, so not refrigerated and washed right before use. Put 2.5 cups of water and cooked 12 eggs. The setting automatically set for 5 minutes and I didn’t change it. I did get distracted with some biscuits I was making in the air fryer and didn’t vent right away. The eggs peeled great though! A little dry on the yolks so I need to pay closer attention to the timer and vent sooner. Wanted to leave a review and confirm that this recipe is great and works well for fresh farm eggs too, so don’t worry if your eggs are not refrigerated😉

    Reply

    • Natashas Kitchen
      June 10, 2022

      Thank you so much for sharing that with us, Erin!

      Reply

  • Nola McLaren
    March 20, 2022

    Love all your tips.
    I too use my instant Pot and follow your method except for the timing.
    I use the 5-5-5 min method.
    set the pot on high for 5 min. then 5 min NR then you can QR the pressure and right into an ice bath for at least 5 min. Perfect every time and peal perfectly.

    Reply

    • Natasha's Kitchen
      March 20, 2022

      Great to hear that you are enjoying my tips. I hope you’ll love all the recipes that you will try!

      Reply

  • Karen
    March 19, 2022

    Hi Natasha
    Never cooked eggs in my instant pot but will definitely try this. Air fryer does a good job also. Place a couple jumbo eggs and did not pre- heat. Cooked for 13 minutes. Slightly dried yolks with a little creamy soft center. Added to ice water and peeled with turned over spoon inside shell. Thought I’d share this tip. Thanks for the insant pot method!

    Reply

    • Natashas Kitchen
      March 19, 2022

      I haven’t thought of that! Thank you so much for sharing that with me.

      Reply

  • Amanda
    February 21, 2022

    9 minutes came out looking like the 5 minutes, completely raw. Wasted a dozen eggs. None of them peeled well at all either. Horrible morning. I’ll have to go back to boiling water on the stove and hope it works, or find another recipe.

    Reply

    • Natashas Kitchen
      February 21, 2022

      Hi Amanda, I haven’t had that experience, and I’m sorry to hear that. Did you ensure your Instant Pot was set to the proper setting and no steps were missed?

      Reply

  • bill nata
    September 13, 2021

    I find steaming achieves the same result………..i use a steamer basket,,,,,,,,,,,,,1 cup of water brought to a boil…………….10 minutes …….voila……………..i also use this method for most fresh veggies………broccoli……………..corn….asparagus……..brussel sprouts…..etc……….no need to peel veggies tho…..

    Reply

  • Carla
    April 6, 2021

    Hi Natasha, I’ve been doing my IP eggs 5-5-5 but I’m getting a little green sometimes around the yolk. I think I might need to vent the steam earlier. What do you think? Also, I love the blue tongs you have in the photo. Do you have a link to those? Thanks so much for your awesome recipes!

    Reply

    • Natasha
      April 6, 2021

      Hi Carla, a little green in the yolk indicates overcooking. I would vent and remove a little sooner. The other issue is make sure you are putting them into ice water right away to stop the cooking and it makes all the difference. I have the tongs linked in my Amazon shop under the Natashas Kitchen Tools category.

      Reply

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