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Instant Pot Hard Boiled Egss

Instant Pot Hard Boiled Eggs are so quick and easy to make. Take your IP eggs to the next level using the 5-5-5 method for perfect eggs every time!
Prep Time5 mins
Cook Time5 mins
Resting Time5 mins
Course: Breakfast
Cuisine: American
Keyword: eggs, hard boiled eggs, instant pot hard boiled eggs, instant pot recipes
Servings: 12
Calories: 72kcal


  • 1 cup water
  • 12 large eggs


  • Place your metal trivet inside your instant pot.
  • Pour the water into the instant pot.
  • Place the eggs carefully on the metal trivet. You should be able to fit 12 in there easily.
  • Plug the instant pot in and cover with the lid. Set the valve to "sealing".
  • Press the "manual" setting button and adjust it to 5 minutes.
  • Once the timing on your IP goes off, allow it 5 minutes to do a natural pressure release. Set your oven timer so you don't forget. Or use an egg timer.
  • Once that 5 minute natural release is done you can toss a towel or cloth over the valve and do a quick release. Do this carefully so you don't hurt yourself or damage your cupboards with steam.
  • Unlock and remove the IP lid.
  • Fill a large bowl with ice, and a bit of water if you like. Now carefully transfer your eggs to the ice bath using tongs. Allow them to rest in the ice bath for 5 minutes. Again, use your oven timer or an egg timer so you don't leave them in there too long.
  • Now you can either peel them and enjoy them immediately or you can store them in the fridge for about a week.


Nutritional information is a rough estimate and can vary depending on many factors. If you need more accurate information please do your own estimate or consult a dietician. 


Calories: 72kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 72mg | Potassium: 69mg | Sugar: 1g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg