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Eightyrecipes
Instant Pot Hard Boiled Eggs
by Bity · eightyrecipes.com
Eggs steamed on a trivet above one cup of water at high pressure, then chilled in ice water so the shells slip off.
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 17 minutes
Course Breakfast
Cuisine American
Servings 6 eggs
Calories 72 kcal

Ingredients  

  • 6 large eggs or up to 12
  • 1 cup water

Instructions

  • Set up the Instant Pot by placing a trivet or steamer rack inside the pot, then pour 1 cup of water into the bottom. Arrange the eggs on the trivet in a single layer.
  • Close the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes.
  • Let the pressure release naturally for 5 minutes, then quick release any remaining pressure.
  • Immediately transfer the eggs to an ice bath for 5 minutes.
  • Peel the eggs and serve, or store them in their shells for later.

Notes

Nutrition values are an estimate, based on one large egg. Use the trivet so the eggs sit above the water rather than in it, and keep them in a single layer where possible. Have the bowl of iced water ready before the timer ends, since the chill is what makes them peel cleanly. Do not pierce the shells. Very fresh eggs are always harder to peel.
Nutrition
Calories 72 kcal
Fat 5 g
Saturated Fat 2 g
Protein 6 g
Sodium 71 mg
Nutrition is an estimate, calculated automatically.
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