Go Back
+ servings
Overhead image of Instant Pot Hard boiled eggs cut in half
Print Recipe
No ratings yet

Instant Pot Eggs

Learn how to make Instant Pot Eggs with step by step instructions. The 5-5-5 method of cooking eggs in an Instant Pot is a quick and easy way to achieve perfect results every time.
Prep Time1 minute
Cook Time5 minutes
Resting Time5 minutes
Course: Breakfast and Brunch Recipes
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 12 people
Calories: 63kcal
Cost: $3

Equipment

Ingredients

  • 12 Eggs white or brown eggs both work.
  • cup water for cooking

Instructions

  • Place cold tap water in the inner pot of Instant Pot ( Use 1 cup water for a 6 quart Instant Pot and 1.5 cups for an 8-quart Instant pot.)
  • Place a trivet or steaming basket in the Instant Pot. Add eggs to the trivet or steaming basket. You can make as many or as few eggs as you need.
  • Close the Instant Pot lid and set the valve to sealing.
  • Set the Instant Pot to manual pressure and cook on high pressure.
    Cooking Times : 3 minutes for soft-boiled eggs, 4 minutes for medium-boiled eggs, and 5 minutes for hard-boiled eggs.
  • Once the cooking time is complete, release the pressure naturally for 5 minutes, then use the quick release to release any remaining pressure.
  • Use tongs or a slotted spoon to carefully remove the eggs from the Instant Pot and place them in a bowl of ice water to stop the cooking process.
  • Once the eggs are cool, peel and enjoy!

Notes

I prefer to peel the eggs before storing them in the refrigerator. For Storage, place in a sealed container and store in the fridge for up to 3 days. Unpeeled eggs with shells on them can last up to a week in the refrigerator.
Cooking Times : 3 minutes for soft-boiled eggs, 4 minutes for medium-boiled eggs, and 5 minutes for hard-boiled eggs.

Nutrition

Serving: 1g | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 61mg | Vitamin A: 238IU | Calcium: 26mg | Iron: 1mg