Instant Pot Hard Boiled Eggs Recipe–easy to peel hard boiled eggs without the gray ring around the yolk, made in your pressure cooker.
Instant Pot Hard Boiled Eggs Recipe
I wanted to share a recipe that you can use every single day–hard boiled eggs! I love making hard boiled eggs for salads and to put in my kids lunches. They are a great source of protein in a convenient form. Now I know you can easily boil eggs on the stove. Or you can even bake them in your oven. However, I really prefer the Instant Pot because they peel so easily and if you’re making deviled eggs and want them to look nice that’s really important! I also have found them easier to get just right in the Instant Pot without the grayish/bluish coloring around the yolk.
You may also like: –>>Recipe for Avocado Deviled Eggs<<–
You’ll make this instant pot hard boiled eggs recipe simply by adding 1 cup of water into the bottom of the Instant Pot. Then you’ll place the stainless steel trivet in the bottom. Add as many eggs as you’d like. I usually add around 6 eggs. Then you’ll close up the pot and set the timer for 2 minutes. It will take about 10 minutes for the Instant Pot to build up enough pressure. Then it will cook for 2 minutes. After the beeper goes off you’ll just let the pressure release naturally by letting it sit for a few minutes (about 10-15 minutes) with the lid on. Then you’ll remove the lid and use tongs to place the eggs in a bowl and then run cold water over them. After that feel free to eat them or just store in the fridge until you’re ready to use them.
What Instant Pot Did You Use?
For these pressure cooker easy to peel hard boiled eggs I used this Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. It’s 6 quarts, so the same size as most slow cookers. It cost me around $80 on Amazon.
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Instant Pot Hard Boiled Eggs Recipe
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Total Time: 22 minutes
Description
Easy to peel hard boiled eggs without the gray ring around the yolk, made in your pressure cooker.
Ingredients
- Eggs
- 1 cup water
Instructions
- Place steamer basket* or stainless steel trivet* in the bottom of the Instant Pot. Add 1 cup of water into the bottom of the pot.
- Add in as many eggs as you’d like into the steamer basket or on top of the trivet (don’t fill higher than halfway full).
- Secure the lid and turn the sealing vent to “sealing”.
- Press the manual button/pressure cook button and adjust the time to 2 minutes (high pressure).
- Once the timer beeps let it sit for 10-15 minutes and then turn the valve from “sealing” to “venting.”
- Remove the lid and use tongs to place the eggs in a strainer and then run cold water over them. After that feel free to eat them or just store in the fridge until you’re ready to use them.
Notes
My pressure cooker took 10 minutes to come to pressure. Then it took 2 minutes to cook. And then 10 more for the pressure to release naturally. So total time from start to finish was around 22 minutes. I used a 6 quart Instant Pot for this recipe.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Finally tried this way to boil my eggs so I could devil them. PERFECT-O!! Won’t be doing them on the stove ever again. So EZ to peel! Of course, now I’ve just got to hope & pray I can keep finding eggs..there were none on the shelves at Walmart this past week. Yipes!!
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Oh boy I know! If you can find them they are so expensive.
Followed this recipe exactly and the eggs were slightly undercooked and did not peel easily. I’ll try the 5-5-5 method next time, as others have suggested.
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I did hard boiled eggs in the instant pot for the first time. I followed your recipe of the 2 minutes and 15 NPR in the steamer basket, I used 16 eggs, and the came out perfectly! So easy to peel! I’ll never cook them any other way again! Thank you !! Just made my deviled eggs so much easier!!
So glad to hear it Cathie! Thank you for the review!
Hi Karen. We were getting the green ring around the yolk, so as per your suggestion, we reduced the cook time to ONE minute, with a 10 minute NPR. They come out perfectly. So much so, in fact, that I showed my husband how to do them (once), and he is the one who does them all the time now. As soon as they are cool, he peels them all (effortlessly) and then he keeps them in the fridge for a grab and go snack. Or even better, they are ready for him when he is packing a lunch at 5:00 am to go fishing. Easiest recipe ever! Thanks so much.
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I’m so glad you found the time that works for you! And how fun that your husband makes them. That’s awesome! They are a great quick snack or perfect for salads.
As a complete newbie whose never even seen an Instant Pot in use, I want to thank you so much for your helpful advice for getting started. I completed the water test a few days ago per your instructions, and I decided to try this hard boiled egg recipe for my first experience using my 6 qt Instant Pot Duo Gourmet 9-in-1. I know your recipes are supposed to be pretty foolproof, but I would like to make a suggestion since the hard boiled egg one was on the list of recipe suggestions for first time users.
When the recipe says to place the trivet in the Instant Pot and add 1 cup of water, it would be helpful if it mentioned making sure the stainless steel liner pan is in place first. I had forgotten that I had it set aside so it could dry after the water test and had not returned it to the pot, so I was quite surprised when the water began leaking out from under the appliance and all over the countertop.
I quickly figured out my mistake and fortunately there seems to be no harm done to the Instant Pot. The recipe worked perfectly once I inserted the stainless steel liner pan before replacing the trivet, adding the water and six eggs, and following the instructions to the end of the recipe. Bur for the sake of any other complete newbie, I wanted to share my mishap and suggest you keep it in mind when presenting instructions aimed at beginners.
Thank you !
Oh gosh! I’m so glad it didn’t ruin your pot.
Hello,
I have a small White plastic container taped on my instant pot/ it collects water!
(Was bought like that)
Kind of cheap looking for such a pot….
Why does water escape from the back in the first place ?
Thanks🥳
Happy New Year to you 🎉.
The 5-5-5 method for hard boiled eggs worked perfect with the metal trivet that came with my 8 qt Ultra. I recently bought the avokada silicone steamer basket for my 8 qt Ultra and now the eggs are not done enough and my egg whites peel off with the shell. I guess I can’t use the steamer basket? And 1 cup or 1 1/2 cup water?
Oh interesting. I haven’t noticed that. I have used a steamer basket and a trivet and both seem to work the same. Maybe just use the metal trivet from now on.
My duo nova goes to keep warm after cook time. Do I leave it as is for 15 min?
Yep!
Hard boiled eggs in the IP is worth the price of the IP! I use the trivet that came with my IP, but purchased the sling you recommend, and wondered if you ever use it instead now? And I assume the egg bites mold isn’t a good idea since it would insulate the eggs too much.
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I use both the sling and the metal trivet. Both work well! And you’re probably right about the molds.
Excellent. Cooked 12 large eggs 2 mins let set 15 mins. Put in cold water. Peeled no problem at all. The easiest way i have ever made hard boiled eggs. Thanks for the wonderful recipe.
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You’re welcome Mary!!
I will no longer make eggs any other way. 😊 That was so simple and easy to peel. Amazing! Would you adjust the time for extra large eggs? We do Pickled Red Beet Eggs and the Extra Large are perfect for those
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You may want to increase by 1 minute for extra large 🙂
Beyond perfect! I did 2 – 10 – about 5 in the ice bath. So easy to peel, no green ring, perfect texture. Only problem: we ate two when we were checking them, and then my husband ate another so I need to make more. I just cooked six, and wonder if piling eggs on top of eggs can cause some of the problems some folks have. BTW, we’re at 361’.
Should this be the same for 8 quart IP?
I find when I follow all egg recipes, in the 8 quart, they are over done.
I bet it would be okay in the 8 quart. Possibly just use a shorter NPR like 5 minutes instead of 10-15.
I don’t have issues when I place them on top of each other. It works for me!
This IP is the absolute ‘cat’s meow’ for hard boiling eggs. 2 minutes and they are done to perfection. I put 7 of them on a trivet, with 1.5 cups water in the bottom & let it NR for 10 min..then toss them in cold water! PERFECT every time – & the shells just FALL OFF! Absolutely awesome!!! If I never made anything else in it I’d love it for this alone!!!
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Me too!
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Me too Laura!
Thanks for another great recipe and providing the PRESSURE besides the cooking time.
you’re welcome!
I have made hundreds of dozens of eggs using the 5/4/5 method and have never had a bad batch. I have a few crack once in awhile but then I get the reward of eating them while warm. I usually do two dozen at a time.
Awesome! So glad you are having success with eggs. It’s one of my favorite things to make in my Instant Pot.
I tried your recipe with large eggs at room temperature. 2 minutes and 15 minutes NR. Eggs were undercooked and split apart with attempted peeling. Wife threw them out and won’t let me cook any more in the IP.
I used ice water as well.
Wow! Really? Crazy! Were they on a trivet? What elevation are you at? What IP do you own?
Question, I’ve tried all different pressure times trying to get a soft boiled egg in the IP for breakfast. Got the hard-boiled eggs down perfect but not so much soft boiled. Love all your recipes and tips.
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Hi Marie, this is the way I make them: https://www.365daysofcrockpot.com/instant-pot-soft-boiled-eggs/
Was it on high pressure?
I have tried 2 minutes high pressure with 8 minutes NR, 5 minutes high pressure with 5 minutes NR, and 4 minutes high pressure with 6 minutes NR. Mine turn out best with the 4 minutes pressure and 6 minutes NR. See if your wife will give you a second chance!
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I have a new way of doing eggs, and they have been coming out perfect every time. I live in a high-altitude state, and sometimes the eggs were not cooked all the way through using 5 minutes pressure cooking time. The new way is to use the STEAM button for 7 minutes, let them stand for 6 minutes, and then release the remaining pressure. Let them stand in ice water for 5 minutes. I only do 6 eggs at a time, never more. It works like a charm.
Good to know! Thanks for sharing your method!
Hi Karen,
I tried the hard boiled eggs in my instant pot, boy, it sure does a great job! I also believe now that it is a time saver as well. Thank-you so much for your advice and recipes! As well, would you please put me back to “more emails” per week again? Thanks again. Sandra
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Hi Sandra, just updated you on the email list! thanks for being here 🙂
Would it be possible that the size of the eggs are the “problem” some are having? There is a pretty significant “mass” difference in Small, Medium, large, extra large or jumbo eggs.
Good point Helen! That is probably a factor in some of the cases 🙂
How funny!!! That’s what I’m preparing now for tomorrow, Thanksgiving Day, along with the filling. Then I just need to fill them before serving them.
Thank you for sharing the best IP recipes !! They are always delicious !!
I sent my kids off to college with an IP and a folder with your recipes. They are well fed!!!
HAPPY THANKSGIVING!!
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What an awesome mom you are Karin! Have a lovely Thanksgiving!
This is the second time for me. The first time was perfect with 12 eggs. The second time I did 18 and about half busted. Any thought. I used a 6qt
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When my eggs are cold, quite a few pop. If they sit at room temp for about an hour they don’t!
Didn’t have time to look through all the replies…but I tried this 2 minutes method for the first time and HATE IT! The eggs are done just fine but they don’t peel as easily! Not doing this again!!!
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Mine peel easy as can be. I’m not sure why yours didn’t.
Did you put them in ice water when you pulled them out? I think that makes a difference in the peeling.
Yes I think it does too.
Karen, I use the 5/5/5 method and it works for us. Love your site; do you think you could make poached eggs in the instant pot?
Keep the recipes coming; it’s still pretty hot in Arizona so I use the instant pot a lot.
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I haven’t personally tried it but here is a recipe on how to do poached eggs in the Instant Pot: https://tidbits-marci.com/instant-pot-perfect-poached-egg/
Hi Karen,
I’ve used, then modified your recipe. It works!! However since I’m an over easy type fried egg eater, I’ve modified your recipe to 3 minutes using a 3qt Instant Pot (I also have a 6qt). I like my yolks slightly runny and this works for me. I love my Instant Pot and your blog. Keep up the good work!!
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Thanks! Glad you are here!
Hi Karen,
I have a Crockpot Express I’ll call it a CE lol. My directions say to use 1-1/2 C water, 6 eggs and 6-7 min on steam, release naturally from their recipe book. The instructions for the pot say 2 C water, 8 eggs and 6-9 min on rice/risotto setting release naturally (10-11 min) and 10 min in an ice bath. I’ve used both methods and both come out well. Anyway, will never go back to conventional methods.
BTW, I’m at 3700′ alt.
What I have found that works best for living in a high altitude state is to cook the eggs for 5 minutes, then them sit for 6 minutes before releasing the pressure, and then let them sit for 5 minutes in cold water. I tried cooking for only 2 minutes and the yolks were not quite done.
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Interesting. How high are you? I’m at 4000
I use the 5, 5 and 5 method
I cook on low for 5, natural release for 5 and
5 minutes in ice water. Works perfect every time.
Oh and I cook 1 dozen eggs at a time.
This also works for me. Easy to remember. 5-5-5
I tried this in my Duo series IP. There’s no manual button so I guessed and tried the steam button for two minutes. After that time the screen didn’t change to
L 0.0 like in your video so I set the steam again for ten minutes. After a few minutes I realized they’d probably be overdone if I let the steam go down naturally at the end so I did an instant pressure release and then put them in the ice water with my fingers crossed. I had a couple that had cracked, but mostly I was satisfied with the result. Should I have used the pressure cook button instead?
Yes the pressure cook button is the equivalent of the manual button.
I have used this recipe for my eggs since I bought my IP. For some unknown reason, the yoke no longer cooks completely. I set the timer for 2 minutes, NR for 15 minutes and then put them in an ice bath for 5 minutes. I am cooking them on high pressure. Any ideas? Should I set the timer for longer period of time? Should I let them sit for longer than 15 minutes. We eat a lot of hard boiled eggs – zero points on Weight Watchers Freestyle program.
That is so weird! I would maybe increase the pressure cooking time to 3 minutes instead and see what happens.
I steamed 24 eggs today in my IP (same model as you use) and the eggs on the bottom of my steamer basket cracked on the ends and nearly all the eggs had a light brown hue to them. I cut a couple and they had the grey ring again. I used same settings as I normally do for such a large amount, 6-6-7. These were to be deviled for my grand daughters graduation get together tomorrow. The eggs were about 3 weeks old and still tasted fine but, I hate having them light tan on the outside.
I feel like 6-6-7 is too long. I love the 2 minute/10 minute method personally.
I live in a valley and I find that the eggs need 3 minutes cooking time. At 2 minutes they are not well cooked for pickling.
Well, I followed instructions and all of the eggs cracked. I did a dozen and we were going to dye them but instead I have to start over.
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That is so disappointing. I have never had this happen to me. What size pot were you using? Did you use a trivet?
I was able to make hard boiled eggs for Easter with ease!! They were perfectly done, peeled easily leaving me with perfectly smooth whites and creamy semi-firm yellow yolks. Yummy deviled eggs to come!!
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Hooray! IP eggs are the best.
I’ve been delighted with hard-boiled eggs in the IP! Anddd….CORN ON THE COB which ‘I’ find pretty tricky!! Wow! Even unfresh corn becomes alive and VERY well in the IP. Anddd whole-head cabbage, and cauliflower!
My Comment/hint today is actually about the ‘ice bath.’ I don’t have room in my freezer for ice, but I do have plastic ice packs for the picnic cooler. I have stainless steel twin sinks; I half-fill one side with the cold water from the tap, and add one of my large rigid ice packs. After the 1-2 mins. I need to peel the shell off, I remove the ice pack, dry it off and return to the freezer, and just drain the tap water. I love this method. I’m thinking I’ll use a large bowl with the ice pack. The water can be right next to the IP and place the eggs into the ‘ice’ water immediately…no drippy steps across to the sink! I really appreciate your channel, Karen!! THANK YOU!
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Nice! Thanks for sharing!
I’ve tried the 666 (6 min on high; 6 min before pressure release; 6 min in ice water bath) and 777 methods but find the 888 to be perfect for me when I boil a dozen eggs at a time.
That indicates to me that the number of eggs affects the proper cook time. I get perfectly cooked yolks without any grey and the perfect consistency of white. I store my eggs in the refrigerator until ready to use. I then peel them under a cold water flow by cracking the big end first – where there is an air space – then use the side of my thumb to lift and peel the shells.
Hope this helps somone,
My pressure cooker doesn’t have any trivet. Is this likely to be a disaster if I try to make eggs without one?
Never mind, I just thought this through. The eggs would all burn on the base of the pot, of course!
wow!☺ This is a revolution!!! It works like a charm. I just tried it following the direction to a T and it blew my mind. The eggs peal so easy you have to see 👀 it to believe it! Thanks for a fantastic trick!!☺
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I love it too Maritza!!! Thanks for your comment.
Perfection! I’ve never had eggs peel so easily! I’m using this batch in an avocado egg salad and will only use this method from now on!
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so happy Stephanie! it’s a game changer that’s for sure
This recipe is amazing for fresh eggs! My day old, fresh eggs peel perfectly. No more baking soda water that only works sometimes! Thank you!
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I know, right?!
These came out perfect!! Thx for sharing.
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I was excited to use this recipe, but it didn’t work for me; the eggs weren’t cooked all the way. I’ll have to stay with the 6/6/6 method.
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Did you do a natural pressure release?
Is any adjustment needed for high altitude? I live at 5240 ft
I live at 4000 so I bet it will be similar
That sounds like the altitude of Prescott, AZ. I have heard of the 5/5/5 method for hard boiled eggs. I might be trying that.
This, too, was my first project after the water test. Eggs turned out wonderful and delicious. Thanks for all the receipes that I can chose from for my “new toy”.
I tried this, my first instant pot recipe. The eggs peeled easily which was great, however, they smell really strong. They were week old eggs still fresh. Anyone else face this?
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Weird! I’ve never had this problem and I’ve made eggs dozens of times!
This worked like a charm.
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Why not just hit egg?
Some of the pots don’t have the egg button.
This was the first recipe I tried in the instapot and now I’ll never boil another egg again. They were perfect!
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YESSSS!
It doesn’t state which setting to choose. There is no “manual” setting on my Instant Pot. Do I need to select “steam” instead? I’m
Do you have a pressure cook button? Use that.
I used the manual button for 5 min and then five minutes in keep warm/cancel mode and then released the pressure. My eggs came out dark brown! Looked like they were burnt. What did I do wrong?
My Instant Pot said “burn” when I did this for five minutes. I am going to try again for only two minutes. So bummed. I’m glad to hear I’m not the only one this has happened to.
You have to put a cup of water in the bottom of the pot!
When the 2 minutes are up, so you turn the instant pot off and watch the minutes or do you let it count the time up on the keep warm setting? That is one thing that puzzles me when using it…
Thanks!
I just let it count up to 10 and then open the valve and lid.
Karen…
I have seen so many different recipes, but since yours had a shorter cook and longer hold I decided to make my first pressure cooker eggs with your timing. For years I have used my Oster steamer to do eggs, and though they cook great, the whites are sometimes a bit tough, so the shorter cook with extended hold seemed worth trying. I have a Cosori and used the lowest pressure (of 6), as I’d read somewhere that the protein in eggs is somewhat fragile.
The eggs came out perfectly! They were perfectly set all the way through, and the whites are noticeably more tender than I usually get with the steamer.
Thank you SO much!
I do have a question…. Why the 2 minute cook with long hold for hard cooked eggs, but a 5 minute cook (on low) with no hold for soft cooked eggs?
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Hi Heather, I’m glad you tried my method. It has worked so well for me! The soft cooked eggs were an experiment and they just seemed to work well that way!
As others have said, I was very skeptical. I am now a believer! This was so easy, and the eggs peeled neater and faster than I’ve ever had them peel. Three dozen eggs ready to go. (I did them in two batches).
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YES!!! I love it. I truly love the Instant Pot to make hard boiled eggs. It’s a game changer.
Do you need to stand the trivet up or just place it on the bottom of the pot?
just so the eggs aren’t on the bottom of the pot.
The last three times I made hard boiled eggs in my instant pot, they have come out discolored. Any ideas why? I stopped making them cuz I couldn’t get past the appearance.
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like the white part was discolored or the yellow part?
Hard boiled eggs have been the bane of my existence. I hate cooking them, can’t get a consistent method until THIS and my instant pot. This is my go to pin and post and its been perfect every time. Thank you!!
YES!!
Tried this today. Did 4 eggs, 2 mins @ 15 lbs. Let sit in pot 10 mins, put in ice water. Not sure how long later, but not more than 30 mins, decided to peel one & it didn’t work any better than when I do them in the microwave egg cooker, although they were cooked the whole way to the center. Could it have been because they were farm fresh eggs?
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Yes, farm fresh eggs are super hard to peel. Much easier when the eggs are a little older.
Farm Fresh eggs are best when placed in boiling water and cook for 15 minutes. then bath of ice. So, not ideal for IP.
Omg, life changing! Making deviled eggs for the weekend and your post saved me so much time! I accidentally overlooked due to still be new to my IP, but the peel is amazing! Mind if I link to you if I post?
Go for it!
perfection!
(btw – to avoid the green perimeter on egg yolks, simply cool them quickly in cold water. Slow cooling is the culprit.)
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Perfection!!! I used 2 cups of water in my 8 qt with 8 eggs. So easy to peel! Thanks!!
Nice!!
I had given up on hard boiling eggs because I could never get them to peel right. This is awesome – I cooked 8 eggs and peeled them in a minute or two without any of the shells sticking!! THANK YOU!!!
YES!! Win!
I have the duo 8 quart. It doesn’t have the manual selection. Would I just use steam and adjust to 2 minutes? This is my first time using the pot.
Or the pressure cook button and adjust?
Does it have a pressure cook button? Use that.
Thank you for getting back to me. I bet you were thinking, “These darn newbies!” I followed your directions, used pressure cook button, adjusted to high, and set it for 2 minutes. After 10 minutes of NPR the valve popped up and I gave them the cool water bath. Easiest peeling, most perfect eggs ever! Thank you so much!
HOORAY!
I am new to IP and have a Lux60 v3 with an egg button. The default is “normal”. On the Lux you cannot adjust manual, to anything other than “normal”. If I use the egg button, how long would I do the eggs? Still 2 minutes? on “normal”? I tried one egg on the egg setting/high pressure for 6 minutes, per other recipes, and it totally cracked and came out of the shell. I’d really like to perfect hard boiled eggs using the EGG button. Any thoughts on how to do this?
Hi Marge, here’s what I’d do: Press the egg button and adjust the time to 2 minutes.
Once the timer beeps let it sit for 10-15 minutes and then turn the valve from “sealing” to “venting.”
Remove the lid and use tongs to place the eggs in a strainer and then run cold water over them. After that feel free to eat them or just store in the fridge until you’re ready to use them.
6 eggs, 3 burst, 3 good.
Why did the 3 burst?
good question! I’m not totally sure. I’ve had one burst before and I’m not sure why.
Normally eggs will burst if there is a tiny fissure or hole in the shell.
Hi Karen. Glad I found you as I just received my pot this afternoon and want to try eggs. I believe I have the same one you used for eggs. I have done the test. For this I added 3cups of water, however, it measured less than 2 on the inside pot. Have you noticed this? You say to add 1cup water and now I don’t know which measure to follow – 1 real cup or 1 cup according to the lines on the inside of the pot.
Always 1 cup real unless I say differently. 🙂
First recipe I made with my Instant Pot – just purchased it yesterday and I am very impressed – I have used a loboring recipe for hard boiled eggs that peel easliy in the past and was skeptical that these would not peel as nicely. Boy I was wrong and they peeled even better!! On to making rice!!
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So so great to hear, Diana!!
Hi
Are these 2 minutes high pressure or low pressure? Thanks for sharing your recipe!
high pressure 🙂
I looked up trivet for instapot online, I could not find one. All I found was the egg stand (not sure the exact name). What can I use instead and why do you have to use a trivet? My instapot is arriving today, super excited!!!!!
My instant pots have come with the trivets. Did yours?
I do not have a trivet. Can a use a veggie steamer basket to use instead.
yep that would work great!
6 minute cook time with immediate manual release works perfect!
yes that method also works great! I’m finding now so many ways to cook hard boiled eggs 🙂
I’ve tried hard boiled eggs several times-love how easy they are to peel! But every time they turn green after a few days in fridge! Can’t figure out why…I immediately peel one and it’s perfect. Thoughts?
Like the inside is green? Weird!!
put them in an ice bath to cool. It keeps them from turning green
Thanks Lesley, good tip!
Can you add more eggs? Like if I wanted to do a dozen?
yes!
Sounds super simple! I have the power cooker, not the instant cooker and was wondering, what it’s the default pressure when you use the manual button? I an new to the pressure cooking world as I was afraid of it for a long time, haha
Thanks!
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High pressure is what I use!
I was skeptical, but it worked. The eggs turned out perfect. Great way to do a big batch or just a few.
so glad!!
About once a month I take my excess eggs and pickle them. I usually make three dozen at a time. It takes quite some time to boil the large kettle , so when I read I could use my instant pot I gave it a try. First time I cooked a dozen at a time, second time I did 18 at a time, the last time I put all 36 in the pot and they all came out perfectly. My method, I leave my fresh eggs out on the counter, uncovered , for a week. I put 1 1/2 cups of cold water in the pot , place the trivet in and a range the eggs in the pot it makes two layer. Next I set the pot to manual, low pressure and 4 minutes put on the lid . After cooking I release the pressure after 4 minutes of cool down. Remove the lid and put the eggs in ice water and let them set until cool. They peel so well that occasionally the egg falls from the shell as I am cracking it.
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Thanks for sharing James!!
Receipe forma pickling.