About this recipe

Perfectly cooked hard boiled eggs made effortlessly in the Instant Pot — no boiling water required. The pressure cooker delivers consistent, easy-to-peel eggs every single time, with fully set yolks and tender whites. A high-protein, meal-prep staple that works for breakfast, snacks, or as a base for deviled eggs and salads.

Instructions

1. 1

   Pour 1 cup of cold water into the Instant Pot insert. Place the trivet (or steamer rack) inside. Arrange up to 6 large eggs directly on the trivet in a single layer, making sure they are stable and not stacked.

2. 2

   Secure the lid and set the steam release valve to 'Sealing.' Select Manual (or Pressure Cook) on ^[HIGH pressure] and set the timer for 5 minutes. It will take about 8–10 minutes for the pot to come to full pressure before the countdown begins.

3. 3

   While the eggs cook, prepare an ice bath: fill a large bowl with 2 cups of ice and 2 cups of cold water. Set aside near the Instant Pot.

4. 4

   When the 5-minute cook time is up, carefully perform a quick pressure release by switching the valve to 'Venting.' Once all the steam has escaped and the float valve drops, open the lid. Use tongs or a slotted spoon to immediately transfer the eggs to the ice bath.

5. 5

   Let the eggs sit in the ice bath for at least 5 minutes — this stops the cooking process, prevents the grey ring around the yolk, and makes peeling much easier.

6. 6

   Gently tap each egg on a hard surface, then roll it lightly to crack the shell all over. Peel under a thin stream of cold water, starting from the wider end where the air pocket is. Serve immediately with a pinch of kosher salt, black pepper, and a dusting of paprika, or refrigerate unpeeled in their shells for up to 7 days.