Instant Pot Hard Boiled Eggs
1 standard portion
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1-20 large eggs (at room temperature)
- 1 cup water (if using a 6 quart, and 1 ยฝ cups of water if using an 8 quart)
Method
- Gently add raw eggs to the instant pot, on top of the steamer rack.
- Add 1 cup of cold water, or as much water as your pressure cooker needs. An 8 quart Instant Pot needs 1.5 cups.
- Cook on high pressure for 5 minutes for hard boiled eggs. 3 minutes for softer eggs, and 4 minutes for jammy yolk eggs.
- Unplug the Instant Pot and allow the pot to naturally release pressure for 5 minutes. After the five minutes are up, manually release the rest of the pressure before opening the lid.
- Carefully remove the eggs from the instant pot and place them in a large bowl of ice water. Leave them there for 5 more minutes before removing them. Peel and serve.