Making the best, easy-peel Instant Pot Hard Boiled Eggs is practically effortless, with minimal fuss, and almost completely hands-free on your part! Your eggs are cooked to perfection EVERY single time, no watching the pot boil anymore!
Hard-boiled eggs are the perfect on-the-go snack when you're hungry, and you don’t want to nosh on something unhealthy. I love to make a dozen Instant Pot hard-boiled eggs and use them for a creamy egg salad with mayo and diced celery, sliced into wedges over a fresh green garden or chef’s salad, or for zesty deviled eggs, a party favorite.
Cooking your eggs in an instant pot is super simple, and they always come out perfect, from the peeling to the consistency. I generally have a bunch of hard-boiled eggs on hand in the fridge at all times.
You do not need much to make these easy-peel hard-boiled eggs. If you have an Instant Pot, you’re in luck. Let’s get crackin’!
- Eggs – Any type of egg will do, but the timing is based on using large eggs.
- Water – For the boiling process and the ice water bath afterward.
- Ice – As needed to cool down the eggs.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
💭 Angela's Tips & Recipe Notes
- Bringing your eggs to room temperature helps prevent cracking while cooking. To do this quickly, place your eggs in a bowl of warm water.
- Peeled hard-boiled eggs can be stored in the refrigerator for up to 3 days. Leave the peel on your hard-boiled eggs to store them for up to a week.
- My best results come from peeling the hard-boiled eggs after cooling in the ice water bath. Peel them under some cool running water for quick and easy peeling.
🔪 Step-By-Step Instructions
Once you have your ingredients assembled (which should take a whopping 30 seconds), you are ready to make your hard-boiled eggs in the instant pot. All in all, this recipe takes 18-20 minutes tops, using the “5-5-5 Method.”
If you like your hard-boiled eggs nice and chilled in the fridge, it is up to you how long you want to keep them in there until you eat them. I like mine very cold, so I am willing to wait.
- Add water to the inner pot. Add 1 cup cold water (for a 6 quart Instant Pot) or 1 ½ cups cold water (for an 8 quart Instant Pot) to the inner pot of your pressure cooker.
- Arrange eggs on the trivet. Place 12 eggs (in their shells) inside the inner pot using a steam rack or an egg rack. You can do up to 16 eggs in a 6 quart Instant Pot, or 18 eggs in an 8 quart Instant Pot, at once if desired.
- Cook on the manual setting. Close and seal the Instant Pot, then use the manual setting to cook on high pressure for 5 minutes.
- Release steam and vent. Allow the cook time to elapse and the Instant Pot to natural pressure release (NPR) for 5 minutes. Carefully vent the Instant Pot with a quick release and open to remove the 12 eggs.
- Cool the eggs. Transfer your hard-boiled eggs to a prepared ice water bath (use a large mixing bowl) and let them cool for 5 minutes. *Handle the eggs carefully as they will be hot.
- Peel and serve or store. Remove the eggs from the water bath and peel them under cool water, or store with the peel on. I prefer to peel at this time, as the shell tends to come off effortlessly.
Peel under cool running water for easy peeling and removal of shell bits. Rinse to be sure all of the shell fragments are removed. I blot them dry with a paper towel, then I store them covered in the fridge.
🥡 Storing & Reheating
You can store your instant pot hard boiled eggs in the fridge for up to 3 days if they have been peeled. Keep them fresh for about a week if you leave the shell on. Enjoy your hard boiled eggs!
You can boil 1-18 eggs at a time in an Instant Pot, depending on the size of your Instant Pot. I tend to do a dozen at a time but can cook up to 16 large eggs in my 6 quart Instant Pot at a time. 8 quart Instant Pots can cook up to 18 eggs.
You need just 5 minutes of active cooking time on high pressure for the eggs to be hard-boiled. It takes a few minutes to start the cooking cycle, plus a few minutes to vent the pressure. All in all, it takes 18-20 minutes.
It is an Instant Pot cooking method that = 5 minutes cooking time + 5 minutes NPR (natural pressure release) + 5 minutes cooling in the ice bath.
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Instant Pot Hard Boiled Eggs
- 12 large eggs (room temperature)
- 1 cup water (cold + more for the ice water bath)
- ice cubes (as needed)
- Add 1 cup cold water (for a 6 quart Instant Pot) or 1 ½ cups cold water (for an 8 quart Instant Pot) to the inner pot of your pressure cooker.
- Place the eggs inside the inner pot using a steam rack or an egg rack.
- Close and seal the Instant Pot, then cook on high pressure for 5 minutes.
- Allow the cook time to elapse and the Instant Pot to natural pressure release (NPR) for 5 minutes. Carefully vent the Instant Pot with a quick release and open to remove the eggs.
- Transfer the hard boiled eggs to a prepared ice water bath and let them cool for 5 minutes. *Handle the eggs carefully as they will be hot.
- Remove the eggs from the water bath and peel under cool water, or store with the peel on.
Peeled hard-boiled eggs can be stored in the refrigerator for up to 3 days. Leave the peel on your hard-boiled eggs to store them for up to a week.
My best results come from peeling the hard-boiled eggs after cooling in the ice water bath. Peel them under some cool running water for quick and easy peeling.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!