Hard Boiled Eggs in the Instant Pot are possibly the best hard-boiled eggs, ever. If done right. Right is tender, not rubbery, whites & yolks just cooked through with no hint of green. Last week, I wanted to make a dozen instant pot hard boiled eggs that would be perfect for Easter dying or deviled eggs. How hard could that be?
Harder than you’d think, I found out. I ran into some trouble but worked through it. And kept working through it. By the time I was done, I’d cooked dozens of eggs. You’d have thought I might just have gone back to my old reliable steamed Easy Peel Eggs.
Except, I just couldn’t let it go. I already knew Instant Pot Hard Boiled Eggs really are the best because I have been making them (just in smaller amounts) since I first got my Instant Pot. You’d think going up to a dozen from a few would be a no-brainer. Not! A Deviled Egg Recipe or two might be coming up soon, btw! 🙂
After my first fail, I remembered a recipe I saw and tried that. Fail again. And then I tried another method. Another fail. I was dumbfounded and wondered what the heck was going on.
So I spent a lot of time researching (I started with the 10 very popular pins I had saved) then googled and looked at websites, checking the methods and timing, reading through the comments and finally realized what no one wants to hear and what no one wants to tell you about a making dozen instant pot hard boiled eggs:
Your best bet to getting perfect hard boiled eggs (or other eggs like soft boiled) is to experiment. I don’t want to dissuade you because a little finagling is so worth it – did I mention Instant Pot hard boiled eggs are the best?
And none of my failures were inedible, just not perfect. And now that I know what works perfectly for me for my dozen instant pot hard boiled eggs, I’m putting it down so I have it next time and the time after.
Here are some of the sites I really like when it comes to the Instant Pot Hard Boiled (or soft on some of them) Eggs:
First of all, these guys, Amy & Jackie, are the best! I love their site. I found a little information on The Kitchn. A more comprehensive post is Cracked from Hip Pressure Cooking. The official Instant Pot site only cooks four eggs, but you can see even their method didn’t work for everyone.
When I cooked my Dozen Instant Pot Hard Boiled Eggs, I was aiming, in this case, for a fully cooked egg. Mostly because I was thinking Easter and Egg Hunts and Food Safety. Here is a great read if food safety is in question, Keep Your Easter Ham and Eggs Pathogen Free.
In reality, I usually prefer my hard boiled eggs just a little softer, not gooey, but maybe not quite so cooked. So next time, who knows, maybe I’ll try this method for 9 minutes. By the way, the 10-minute eggs for me were perfect, no sign of green, that’s just a shadow around the yolks in the photo. (Update: as I peeled the rest, two yolks had a slight green ring – I’d say two out of 24 is pretty good!)
If you don’t have a steamer basket (and I don’t) I hope you like my little quickie cool down in the instant pot method for the eggs. Nothing is more difficult than trying to remove hot hot hot eggs from the instant pot, even using mitts or tongs.
Putting the whole liner into the sink and running in cold water quickly gets the temperature to where the eggs can be handled briefly and transferred to an ice-water bath.Print
A Dozen Instant Pot Hard Boiled Eggs
A dozen Instant Pot Eggs
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Total Time: 17 minutes
- Yield: 1 dozen eggs
- 1 dozen extra large eggs
- 1 cup cold tap water
Place one cup water in the Instant Pot. Add in the rack that comes with the instant pot.
Arrange eggs on top of the rack, keeping, as much as possible, the eggs away from the side of the pot. You will probably need to balance two eggs on top of the others.
Seal pot and set to Low Pressure, 10 minutes.
While the eggs are cooking, clear at least one side of your sink. Find a large bowl or container and fill it (leaving enough room for the eggs) with ice and cold water for the ice-water bath. Set aside. Make sure the faucet has been running cold right before the eggs are done.
When time is up, quick release the pressure. Remove the liner and immediately place in sink and run cold water over the eggs in the liner. When the pot and eggs are cool enough to quickly handle, remove the eggs and place in the ice water bath.
Leave at least 10 minutes or longer, until eggs are completely cool, then transfer to the refrigerator.
Keep food safety in mind. Hard Boiled Eggs should be at room temperature no longer than a total of two hours and used within 1 week.
The altitude where I live is 1070′ above sea level.