Description
Perfect Instant Pot hard-boiled eggs using the 5-5-5 method. Easy to peel, consistent every time, and great for meal prep or quick snacks.
Ingredients
Units
Scale
- 6 large eggs (or up to 12)
- 1 cup water
- Ice (for ice bath)
Instructions
- Place a trivet or steamer rack inside the Instant Pot.
- Add 1 cup of water to the bottom of the pot.
- Arrange eggs on the trivet in a single layer.
- Seal the lid and set the valve to sealing. Cook on high pressure for 5 minutes.
- Let pressure release naturally for 5 minutes, then quick release remaining pressure.
- Transfer eggs to an ice bath for 5 minutes.
- Peel and serve or store for later.
Notes
- Use the 5-5-5 method for consistent results every time
- Ice bath is essential for easy peeling
- Older eggs peel more easily than very fresh eggs
- Cooking time stays the same whether making 2 or 12 eggs
- For softer yolks, reduce cook time to 3–4 minutes
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 large egg
- Calories: 70 kcal
- Sugar: 0 g
- Sodium: 65 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 185 mg