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Halved hard boiled eggs garnished and served on top of plate
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Perfect Instant Pot Hard Boiled Eggs

After you try hard boiled eggs in the Instant Pot, you won’t go back to a boiling pot of water on the stove. With this hands-free method, you’ll get the best results and simplify your meal prep routines!
Course Breakfast, Meal Prep
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 63kcal
Author Jennifer Draper

Equipment

Ingredients

  • 12 large eggs
  • 1 cup water

Instructions

  • Add water to bottom of Instant Pot or electric pressure cooker
  • Place trivet in pot and arrange eggs on top
  • Follow manufacturer instructions to close and seal the lid
  • Turn on manual high pressure for 5 minutes
  • Allow a 5-minute natural pressure release, then carefully do a quick release for remaining steam
  • Use tongs to remove eggs and place them in an ice water bath to cool
  • Peel eggs and store any leftovers in an airtight container or bag in the fridge

Notes

  • Store hard boiled eggs in the fridge for up to 7 days, and only peel what you will use within 1-2 days at a time.

Nutrition

Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg