Instant Pot Soft Boiled Eggs–if you’re a fan of a nice piece of whole wheat toast dipped into the warm runny yolk of an egg then you’re going to love making soft boiled eggs in your pressure cooker. The process is simple and hands off and produces the perfect soft boiled egg.
Instant Pot Soft Boiled Eggs
There are two types of people in this world. Those who like the runny yolk of an egg and those that are grossed out by it. I am definitely one of those people that lick the plate or makes an extra piece of toast to sop up all the yolky goodness. I remember when I was young my mom would make soft boiled eggs on the stovetop for breakfast sometimes. It was one of my favorite breakfasts (over oatmeal, pancakes or even cereal). And you know what’s weird? Until today I haven’t eaten a soft boiled egg in years…YEARS! And why is that? I don’t know I guess I thought making a soft boiled egg would be hard and I was intimidated.
That’s when the Instant Pot enters the picture. I have been making hard boiled eggs in my Instant Pot to serve on salads and it has been amazing. Although they take as much total time to prepare as the normal stovetop method they are so much better in the Instant Pot because they peel SO easily. So I wondered to myself if a soft boiled egg would be just as easy as a hard boiled egg? Yes, yes it is. Just cook your egg on a trivet in your Instant Pot with one cup of water in the bottom. I cooked mine on low pressure for 5 minutes and then put the egg in an ice bath for 3 minutes. Then I gently peeled it and cut it open over a piece of toast. Hooray!
More Instant Pot Fun
Love your IP? Try these other creative recipes:
Instant Pot Hummus without Tahini
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Instant Pot Mashed Potatoes
Instant Pot Dulce De Leche
Peanut Butter Cup Cheesecake from Pressure Cooking Today
Instant Pot Refried Beans from Our Best Bites
What Instant Pot Did You Use?
For these Instant Pot Soft Boiled Eggs I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.Print
Instant Pot Soft Boiled Eggs
- Prep Time: 8
- Cook Time: 5
- Total Time: 13 minutes
The perfect soft boiled eggs made in your electric pressure cooker.
- 1 cup water
- Pour 1 cup of water in the bottom of your Instant Pot. Place trivet inside the pot. Place egg(s) on top of the trivet.
- Cover the Instant Pot and set the manual timer for 5 minutes on LOW pressure (see my comment below). Make sure valved is set to sealing. When the timer beeps switch the valve to venting. When you are able remove the lid.
- Place the egg(s) in a bowl filled with icy water. Let the egg(s) sit for 3 minutes in the cold water.
- Remove the egg(s) and gently peel and open on a plate. I like to serve my soft boiled egg over a piece of buttered whole wheat toast.
I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe.
I live at 4000 feet above sea level and when I make 1 egg with this low pressure method it works perfectly. However, I realize there are a LOT of factors in cooking the perfect soft boiled egg. For example what if you are at sea level? What if you want to cook more than one egg at a time? What if your liquid is hot? What if you use an 8 quart pot? Because I haven’t tried all of these factors I can’t say for sure how the eggs will turn out for you. You may want to start with a 3 minute cooking time and see how it works for you.
- Method: Instant Pot
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Allison Cassel says
I’m apparently at 850 feet according to a quick Google search; I followed the recipe precisely and got soft custard yolks. However, that’s basically what I wanted, since I was making ramen eggs and wanted an intact, but soft, yolk. This was perfect for what I wanted! I was definitely skeptical about the recipe, but couldn’t be happier with the results; if they were too soft, they might not survive the overnight marinating step. I’ll be coming back to this recipe again!
Good to know! Thanks Allison!
Egg Fan says
8 QUART VERSION
2 C Cold water
3 & 3; 3 minutes at LOW pressure, 3 minute pressure release will yield yolks that are perfectly creamy, not solid, not runny.
If you want solid yolks increase time, runny… decrease time.
Egg Fan says
also, give a cold ice water bath to stop cooking.
John A Levario says
I am almost at sea level, and my eggs came out great. For me, the perfect soft boiled egg is when the white is totally cooked and not runny, the yoke is also runny. So I cooked it on low pressure for 3 minutes. Once it was done I let it stand for about 30 seconds then did a pressure release. For soft boiled eggs seconds are crucial and the difference between great and just ok. I cooked an egg the exact way as above except I did not waite the 30 seconds and it was almost done yet the white was not done, just a little runny. I hope this helps.
Thank you for your insight.
I’m at 4500 feet elevation. Used a 6 qt IP.
2 eggs 5 minutes. They were perfect!!
Followed instructions, eggs were almost completely hard boiled. What a disappointment.
Followed the recipe using 4 eggs. Live in MN and got the burn message. Sorry for the low rating – seems to work for others. Peeled easily but more hard boiled.
Royce Walker says
This turned out awesome. We are at 4500 ft. using 8qt. IP I upped cooking time to 6 minutes. At 5 min they had a little slime left in the white, 6 min cooked perfect for my taste.
I’ve been trying to soft boil my eggs IP, but I find I can’t peel them easily.. any suggestions?
Tap the egg in various places around the shell, either against the sink or counter, or with the handle of a kitchen knife. Be very gentle and leave the white intact. Hold the egg with the cracked shell under a faucet with running water and peel away the shell carefully. The white of a soft-boiled egg is solid, yet fragile. Serve the peeled soft-boiled egg.
IP-Lux80, 1150 altitude, full dozen eggs, cold start.
While not new to pressure cooking, I Just got an 8 qt IP to take on 6 week camping trip to Yellowstone, Glaicer etc. With 3 kids (13 boy = 2 adults!) and small camper kitchen, needed large capacity and one pot simplicity. We are about 1500 altitude but have experienced the big difference 7000 makes in all things cooking, so jumped right testing with this easy recipe.
Have a 7 cup egg rack, but stacked the remaining dozen on top of, and between the 7 in the rack – cold from frig. Put in 1 cup water cold and hit egg function which defaulted to 5 minutes. When it beeped, vented then into cold water. Worked beautifully, but at our altitude was perfectly hard boiled:) Over years have read several pressure cooker guidelines to increase pressure time by 5% for each 1,000 ft above 2,000. With that and this baseline think can get to soft boil, or near enough for camping, at the multitude of altitudes we will be at over the summer.
Downloaded a LOT of your recipes, so we will be eating nicely and I will have one-pot cleanup happiness. Thank you!
I highly recommend trying this on a few eggs before throwing all the eggs in and being angry they didn’t turn out as intended. Don’t get mad you didn’t take the extra time when they turn out like rocks!
I followed this to a T with 3 eggs (I like my soft boiled eggs still warm-so it doesn’t make sense to cook too many at once) in a silicone OXO egg trivet I purchased for my IP Duo. They turned out lovely, but not perfect for me. They were still a tad runny, I like mine much runnier HOWEVER I don’t like snotty whites (they make me gag something fierce!) But this is about THE closest I’ve found to what I’m looking for and I’ve never tried cooking them on low pressure, only high. I’m happy! 🙂 THANK YOU!!!
No idea my sea level and all that.
Made these on my instant pot 6 qt and they turned out absolutely perfect ! So excited ! You have taken the guessing game right of of boiling them! Thank you so much 🙂
I’m so glad it worked for you Katie. How many did you cook at one time and what sea level are you at?
I did 2 eggs… and honestly I’m not sure haha. I live in chilliwack BC. I made it again and one was a little under but not by much. Still my favourite way to do my eggs now 🙂
I’m at sea level and ended up with four hard boiled eggs. Going to try 2-3 mins next time.
“I just made one egg but if you’re serving a crowd just pile in the amount of eggs that you need. It will take the same amount of time.”
Nope. I just made a bunch (like 24) for the week and they all came out hard as a rock. My kids hate hard boiled eggs. Very disappointed. I also have an 8 QT IP, so it would be helpful if you made alterations for the various sizes. Please don’t put a recipe out there and say it will turn out with various amounts if you haven’t tried it. 🙁
I’m new to the instapot world and this looks great! What kind of trivet do you mean? Is this something specific for the instapot?
Did you receive one with your instant pot? I did with mine. It looks like this: http://amzn.to/2ET4INd You can also use a steamer basket like this one: http://amzn.to/2EwG70L
Larry D Bauer says
I have the 8qt Duo Plus and used large eggs. I followed the recipe to a T and the yolks were completely done. They were delicious but not soft at all. I am at an elevation of 856′.
Turned out hard for me tooboth times I tried it. I’m at about 1700 ft elevation so I’m guessing that’s the difference.
Kelly U. says
Just made these and ended up with hard boiled eggs. Will try 3 min. next time. Looks like I will be making egg salad today. 🙂
yikes! I’m not sure what the difference is. What elevation are you at?
Followed this recipe to the “T” & ended up with very hard boiled eggs
Serious? I’m just thinking that maybe me being at a higher altitude has something to do with it. I live at 4000 feet. What about you?
Dumb question here from IP newbie…. I like my soft boiled eggs hot with toast. If you do the 3 minute ice bath, aren’t they cold when you put them on the toast?
They are probably luke warm…maybe just take them out of the bath after 1 minute.
Perfect….on guacamole and toast for breakfast!
The instant pot I haven doesn’t allow you to change the pressure when you have it on manual and the egg function I haven’t figured out yet. I’ve been trying for soft boiled but every egg I’ve made has been hard. I did 3 min on low with the egg function, still hard I tried 3 min on manual and they came out hard, mind you I started with 5 min. My next experiment will be 2 but I’m tired of wasting eggs. I miss my old instant pot. This one has the cake and the egg function both of which I’ve found useless and frustrating.
That is frustrating! I’m sorry!
april harper says
Well, I have learned that I have gone through all the times, both the pressures and it’s always a surprise what I end up with. I hate the icky raw white of the eggs, but just when I think I found the right time, it changes on me. If you don’t mind a little undercooked whites, I’d go 2 minutes on high or 3 on low or use the egg function and minus a minute or two.
Good to know!
The IP pressure can be adjusted by pushing the pressure button…not the + or – key.
Reading this I am wondering if my regular littler egg cooker doesn’t require less energy than the instant pot.Kathry
DeeAnn Howell says
Thank you for this recipe! I love soft boiled eggs and couldn’t figure out how to do them in my pressure cooker. Well, I did this method and they were perfect. I had them with some buttered toast! Yummy!!
So glad to hear this!