Here's an easy and fail proof recipe to make perfect Instant Pot Hard Boiled Eggs in a pressure cooker! The popular 5-5-5 method works like a charm every single time and makes for some real-easy-to-peel boiled eggs.
Diet: Gluten Free, Vegetarian
Keyword: hard boiled eggs recipe, instant pot hard boiled eggs
Plug in the Instant Pot. Pour 1 cup water in inner pot (6qt).
Place a steamer basket in the instant pot. Now stack the eggs in that. It is perfectly fine for the eggs to touch each other.
Close the lid. Set steam valve to sealing position. Cook on Manual/pressure cook at high pressure for 5 minutes. Wait for the pressure to release naturally for 5 minutes (NPR 5), then follow the quick release instructions of your cooker. Open the lid when the pin drops.
Remove the cooked eggs and soak them in a bowl filled with ice and water for 5 minutes. Remove the eggs and peel. Enjoy them as-is, in a sandwich, a salad or however you like them.
Try a few cook time variations: The end texture of the eggs may different slightly based on different pressure cooking models. To find the end texture that you prefer, try a few combinations of pressure cooking times.
Yolk consistency: For a creamier yolk reduce the pressure cooking time to 4 minutes. For a slightly undercooked yolk, reduce the time to 3 minutes.
Meal Prep: If making eggs for meal prep to use throughout the week, I recommend undercooking them by a minute.
To peel or not: The eggs are the easiest to peel right after cooking. To save time later on, I peel all the eggs after pressure cooking and store them in the fridge.
Storing: Store unused hard boiled eggs in any air tight container in the refrigerator for up to a week.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.