Instant Pot Hard Boiled Eggs


Wanna make the easiest hard boiled (pressure boiled?) eggs ever – the kind where you don’t even have to pre-boil water and where the shell just peels off with no pockmarks or nicks in your egg?

Well, look no further!  Your Instant Pot will change the way you hard-boil eggs forever! You’ll also want this double tier egg-rack to do 18 eggs at a time!This was a BREEZE. At last, boiling eggs is a joy!

And the best part? IT DOESN’T SMELL! NO eggy, sulfur like odors at all!

Here’s How I Made It!:

Begin by adding some water to the Instant Pot.

Then, rest the trivet or a good egg rack in the pot.

Place the eggs on the trivet or rack.

And if you do purchase a double-tiered egg rack, you can get 18 eggs safely “pressure boiled” at once! Secure the lid and cook at high pressure.

When done, you’re going to have perfect hard boiled eggs! (If some of the shells are slightly cracked, that’s totally normal).

Now, prepare an ice bath for the eggs…

…and carefully (they will be hot) lay the eggs into the bath and let sit for a few moments to cool.

When the time comes to peel, remove an egg from the ice bath…

…and peel the shell off of it.

You’ll be AMAZED at just how easy it slides off and how perfectly in tact the shape of the egg will remain – nice & smooth. Watch the video below for guidance on how to simply and properly do this.

Wanna see how well it cooked? Slice the egg in half…

…and check out how perfect the yolk will be!

Feel free to do whatever you want with your hard (pressure) boiled egg. Turn it into egg or potato salad…

…my incredible chopped liver!

…my fierce horseradish deviled eggs

…or just eat them hardboiled and store in the fridge!

However you choose to use them, your life just got a whole lot easier and EGGcelent!

Instant Pot Hard Boiled Eggs
Yield: 6

Instant Pot Hard Boiled Eggs

Instant Pot Hard Boiled Eggs

If there was ever a recipe to test out your Instant Pot with while being as easy as they come, prepare to witness magic. Hard-boiled eggs will never be the same.

Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes


  • Eggs (however many you want to fill the pot but this double tier egg-rack will make 18 very easily AND it fits the 6qt and 8qt models!)


  1. Add 1 cup of water to the Instant Pot
  2. Place the trivet or an egg-rack in the pot and then add the eggs
  3. Hit the “Manual” or “Pressure Cook” button at High Pressure for 5 minutes (or 6 minutes if you want the yolk a little firmer)
  4. Natural release for 5 (or 6) minutes, then quick release the rest
  5. Carefully place the eggs in an ice water bath for about 2 minutes
  6. Peel and prepare as you wish
  7. Enjoy!

Jeffrey's Tips

The best way to peel the hard-boiled eggs are to smash them on the counter and roll them. The shell will be fully cracked and will peel right off!

This method is PERFECT for egg salad, potato salad, cobb salads or for eating on their own!

Get this double tier egg-rack to make 18 at once!

You should also use this method to make some seriously amazing horseradish deviled eggs and chopped liver!

Reader Interactions


  1. David R Silver

    I used your technique to make hard-boiled eggs that appear to be perfect but smell like sulfur.
    My wife won’t eat them because of the smell. The eggs are good and I found on the web that if overcooked, eggs will have a sulfur smell.
    I’m using 555. where should I go from here to cook less but still be hard-boiled? 445 or 545?

  2. Jeff

    Perfect eggs! I had to make my own trivet out of aluminum foil. I can’t find the one that came with the Instant Pot.

  3. Mark

    Jeffrey-I love your site-and was lucky enough to meet you on your recent trip to Dallas.

    About this recipe-maybe I have a not quite up to par Instant Pot 6 Qt. Duo. I put in 6 eggs at 6 minutes then naturally released for 6 minutes. The yolks in the center of the eggs weren’t completely done. So I put them back in the pot for 4 minutes of additional pressure. And the very center still looks a bit undone for me. I think next time I will try 10 minutes. If that proves too much, I’ll back down on successive attempts by a minute until I get them right. But even with all that, it is much easier than boiling on the stove since I don’t have to watch them. (Hope Disney World is fun!! )

    • Jeffrey

      Hey Mark! SO nice to meet you! Did you do the natural release at the end of the cook time or quick release? That could be the culprit!

      • Mark

        Jeffrey, I did do the natural release followed by the quick release as described in the recipe. But I’ve wondered if maybe my Instant Pot isn’t the most efficient before. When I made your chicken cacciatore, which my Mom and I both loved, I had mixed in thighs and breasts. The breasts were massive, and I actually had to re-‘cook’ them as they weren’t at 165 degrees the first time even though the thighs were fine. Hope you get back to Dallas soon. I’ll take you to the Buc-ee’s north of here in Melissa, Texas.

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