Instant Pot Hard Boiled Eggs (5-5-5 Foolproof Method!)

I didn’t believe the hype at first, but once I tried making hard boiled eggs in the Instant Pot, I was hooked. They’re perfectly cooked, the shells basically slide off, and I never have to guess if they’re done! Plus the Instant pot does all the hard work!

For years I boiled eggs and when I added them to the ice bath, I would lose half the egg because they stuck in the shell. It was so frustrating! Not anymore! Now I use my Instapot to make hard boiled eggs and they are perfect every time!

These Instant Pot eggs have become a weekly thing in our house. We love them for quick breakfasts, to toss into salads, or to turn into egg salad sandwiches. I love to eat them with just a sprinkle of salt or everything bagel seasoning as a quick snack! Or you can serve it with some Instant Pot bacon and some freshly made sourdough bread!

Why Should You Use the Instant Pot to Make Hard Boiled Eggs?

There are a few reasons I’ll always reach for my Instant Pot when it’s time to make hard boiled eggs:

• Perfect every time! No gray yolks, no undercooked centers. Just perfectly cooked eggs every time.
• Easy to peel eggs! The steam pressure helps separate the egg white from the shell, making peeling a breeze.
• The Instant Pot does the hard work! No boiling water, no watching the clock. The Instant Pot does the work for you.
• Great for meal prep! Whether you need 2 eggs or 12, the method stays the same. If your Instant Pot can handle it, you can make a lot of eggs with this recipe!

Ingredients to Gather

Just three things is all you need to make these delicious hard boiled eggs!

• Eggs (as many as you like, up to 12 in a 6-quart Instant Pot)
• 1 cup of water. We are steaming the eggs essentially. The water is what will help cook the eggs.
• Bowl of ice water, for an ice bath

Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.

Step by Step Instructions

This is often called the “5-5-5 method,” and it couldn’t be simpler!

Step 1

Place a trivet or steamer basket in the bottom of your Instant Pot. Either will work. We just need the eggs to stay off the bottom of the Instant Pot. Add 1 cup of water to the pot.

Step 2

Place all the eggs on the trivet.

Step 3

Seal the lid and set to high pressure for 5 minutes. Once the cook time is done, let the pressure naturally release for 5 minutes.

Step 4

Then do a quick release of any remaining pressure. Place the eggs immediately to an ice bath for 5 minutes to stop the cooking. After 5 minutes, remove the eggs from the ice bath and serve!

Storage Info

Once cooked and cooled, store peeled or unpeeled eggs in an airtight container in the fridge for up to 7 days. If they’re unpeeled, keep them dry. If they’re peeled, I like to wrap them in a paper towel inside the container to keep them from getting slimy.

Troubleshooting Common Issues with Instant Pot Hard Boiled Eggs

Cracked Eggs

Eggs can crack during pressure cooking if they’re too cold when they go into the hot Instant Pot, or if they knock into each other while cooking.

To fix this, let your eggs sit at room temperature for about 20–30 minutes before cooking. Also, it's really important to use a trivet or steamer basket so the eggs aren’t sitting directly on the bottom of the pot and are less likely to bump into each other. If you’re cooking a big batch, place them in a single layer without stacking.

Green or Gray Ring Around the Yolk

That greenish-gray ring is caused by overcooking the eggs. It’s a reaction between sulfur in the egg white and iron in the yolk.

This 5-5-5 method should take care of that problem. 5 minutes on high pressure, 5-minute natural release, and 5-minute ice bath. Don't keep the eggs in the Instant Pot for too long. This gives you fully cooked yolks without that dreaded green ring. If you prefer a softer yolk, reduce the cook time to 4 minutes with a 4-minute natural release.

Eggs Are Hard to Peel

Super fresh eggs can be a pain to peel because the pH level in the white hasn’t risen enough to separate cleanly from the shell. Also, skipping the ice bath can make the membrane stick tighter to the egg white.

Use eggs that are at least 7–10 days old. And don’t skip the ice bath, chilling the eggs immediately helps shrink the egg inside the shell slightly, making peeling way easier!

Frequently Asked Questions

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