Instant Pot Hard Boiled Eggs (5-5-5)
Learn how to make perfect Instant Pot hard boiled eggs using the 5-5-5 method. This method yields eggs that are easy to peel and consistent results. You can use an Instant Pot or a Ninja Foodi!
Servings: 12 eggs
Calories: 63kcal
Equipment
- egg rack (optional)
Ingredients
- 12 eggs (room temperature)
Instructions
- If you're using eggs from your own flock, be sure to gently wash off any dirt or debris before cooking.
- Place the trivet inside the pressure cooker, then pour 1 cup of water into the pot. Carefully place room-temperature eggs in a single layer on the trivet to keep them above the water. Secure the lid in place, then set the lever to the sealing position.
- Turn your Instant Pot on and select high pressure for 5 minutes. When the time is up, let the pressure release naturally for 5 minutes (you may want to set a timer). When the time is up, do a quick release to vent the remaining steam.
- Transfer eggs to a bowl of ice water and allow them to cool for 5 minutes. Peel eggs and enjoy, store them in the fridge, or use them in your favorite recipe.
Video
Notes
- Use slightly older eggs for easier peeling.
- While your pressure cooker is venting, prepare the ice bath by adding ice and water to a medium-sized bowl.
- Don't skip the ice bath. It stops the cooking process and helps the shells separate cleanly from the boiled eggs.
- Whether you're cooking 4 eggs or a dozen, the timing stays the same. Just don't overcrowd to the point where eggs are jammed tightly together.
- If you're meal prepping, leave the shells on until you're ready to eat. Unpeeled eggs stay fresh longer than peeled ones.
- Use an egg rack for batch cooking. It lets you stack the eggs in layers safely without cracking them.
Nutrition
Serving: 1egg | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g
