Instant Pot Hard Boiled Eggs (Eggs 3 Ways)
These instant pot hard boiled eggs are the easiest method for cooking eggs and there's no need to keep your eye on the timer! I've also got instructions for making perfectly cooked soft boiled and medium boiled eggs too!
Servings 1 egg per serving
Calories 63 kcal
Add 1 cup water to a 6-quart Instant Pot; place trivet in Instant Pot. Carefully stack desired number of eggs on trivet. Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.” Set Instant Pot to cook at Low Pressure. Cook 7 minutes for hard-boiled eggs; cook 5 minutes for soft-boiled eggs; cook 2 minutes for jammy eggs. After cooking is complete, manually release the pressure by turning the Steam Release Valve to “venting.” Carefully open Instant Pot lid. Remove eggs; place in a bowl of ice water to stop the cooking process. Peel and enjoy!
Hard or soft-cooked eggs keep well in the shell, so make a big batch and store them in the refrigerator for lunches and breakfasts all week long.
Let eggs come to room temperature before pressure cooking to ensure proper cooking.
Be careful when adding eggs to Instant Pot to avoid cracking them.
Calories: 63 kcal | Carbohydrates: 1 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 1 g | Cholesterol: 164 mg | Sodium: 75 mg | Potassium: 61 mg | Sugar: 1 g | Vitamin A: 240 IU | Calcium: 25 mg | Iron: 0.8 mg