Instant Pot Hard Boiled Eggs
Easy methods for Instant Pot users to make perfect hard-boiled eggs that peel like a dream
Easy methods for Instant Pot users to make perfect hard-boiled eggs that peel like a dream
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -8 egg (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Place 1 cup of cold water and a trivet into the instant pot pressure cooker.
- Place 6 - 8 large eggs on the steamer rack, close the lid.
- Pressure cook on Manual at a) High Pressure: 8 minutes followed by Quick Release or b) Low Pressure: 12 minutes followed by Quick Release
- Open the lid carefully.
- Peel the eggs under cold running tap water and serve immediately. Enjoy!
Pressure cooking eggs relies on steam transfer and rapid thermal shock to prevent the egg white from bonding tightly to the inner shell membrane. High pressure settings require exactly 8 minutes, whereas low pressure demands 12 minutes to achieve the identical degree of firmness in the yolk. Water temperature matters less than steam distribution, which is why placing the trivet securely inside the stainless steel pot is non-negotiable for keeping the eggs above the liquid line. Duck eggs or extra-large chicken eggs alter these timing benchmarks due to their increased mass. Substituting duck eggs requires an additional 2 minutes under high pressure, while medium eggs require subtracting 1 minute to avoid sulfurous, chalky yolks. Historically, boiling eggs in pots of simmering water presented challenges with uneven heat distribution and stubborn shells, issues resolved entirely by pressurized steam environments. Immediately transferring the cooked eggs into an ice bath halts residual carryover cooking within 3 minutes and causes the inner contents to shrink slightly away from the calcium carbonate shell. Freshness affects peelability more than cooking method, as eggs stored in the refrigerator for 7 to 10 days possess a higher pH level that weakens the internal membrane adhesion. Store unpeeled cooked eggs safely in their shells for up to 5 days at 40 degrees Fahrenheit or lower.
