Instant Pot Hard Boiled Eggs
Instant Pot Hard Boiled Eggs are an easy way to cook hard boiled eggs. Let the pressure cooker do the work for you with this easy recipe!
Servings: 12 people
Calories: 31kcal
Cost: $2.50
Equipment
- Instant Pot
- Liquid measuring cup
- large bowl
Ingredients
- 6-12 Eggs - eggs cook best in a single layer so this will depend on the size of your Instant Pot
- Ice
- Cold Water
Instructions
PRESSURE COOK:
- Place a rack in the bottom of the Instant Pot.
- Add 1 cup of water
- Layer eggs in a single layer
- Set the timer for 4 minutes for medium-soft, 5 minutes for medium-hard, 6 minutes for hard boiled, and 7 minutes for well done eggs on the manual setting.
- Cook then manual release when the alarm sounds.
PREP ICE BATH:
- While the eggs are cooking, prepare an ice bath by adding ice to a large bowl and filling it with cold water.
CHILL AND SERVE:
- Immediately add the eggs to the ice bath and let them cool for 10 minutes.
- Peel and serve or store the eggs in a sealed container for up to 1 week in the refrigerator.
Notes
Storage Tips
STORE: Store the eggs in an airtight container in the refrigerator for up to a week. FREEZE: I suggest only freezing the yolks if you want to freeze hard-boiled eggs. The whites become rubbery and inedible once they’re frozen and defrosted. To freeze the yolks, place them in a freezer-safe container and freeze for 4-5 months. DEFROST: Defrost the egg yolks in the refrigerator overnight.Recipe Tips
- Always use the trivet.
- Don't overcrowd the pot.
- Release pressure right away.
- Don't skip the ice bath.
Nutrition
Serving: 1egg | Calories: 31kcal | Carbohydrates: 0.2g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 31mg | Potassium: 30mg | Sugar: 0.1g | Vitamin A: 119IU | Calcium: 12mg | Iron: 0.4mg