Apparently I’m not the only one with issues.
Hard boiled egg issues, that is. (Ok, ok… I have other issues too, but we’re talking about eggs this time around.)
We all seem to have loads of eggs from our happy chickens, but if you’ve ever tried making hard boiled eggs with a fresh egg, you know what a disaster it is… Mangled eggs, sticky bits of shell, ugh.
A while ago, I wrote about a steaming technique which makes peeling farm-fresh eggs much, much simpler. That little post received over 32,000 hits this month alone. See? I told ya… this hard boiled egg stuff is serious business.
That technique is pretty slick, but what if I told you there was an even easier way? For realz.
Y’all know I’ve been experimenting with Instant Pot recipes lately, and I’ve fallen in love with this simple little appliance. And it just-so-happens to work like a champ for those super-fresh hard boiled eggs and peeling is a breeze. No mangled eggs at all.
Time-wise, the process is about the same. But using an Instant Pot for hard boiled eggs versus my regular steaming technique requires less fiddling around with pots, colanders, and burners. You pretty much set it and forget it– no fuss.
Hard boiled egg lovers REJOICE!
Instant Pot Hard Boiled Eggs
- Eggs (as many as you like to fill the bottom of the pot rack)
- 1 cup water
- Instant Pot electric pressure cooker– I have this one (affiliate link)
Pour the water into the pot, and place the eggs in a steamer basket if you have one. If you don’t, just use the rack that came with your pot.
Close the lid, set for 5 minutes at high pressure.
It will take the cooker approximately 5 minutes to build to pressure and then 5 minutes to cook. I let the pressure naturally reduce for an additional 5 minutes after the cooking cycle completed, and then did a quick pressure release. That’s around 15 minutes, total.
Place the hot eggs into cool water to halt the cooking process. You can peel immediately, or wait– it’s up to you. (The first time I did this, I didn’t plunge into cool water, and they still peeled very easily. The eggs were just slightly more cooked.)
You will cry tears of joy when your farm-fresh eggs peel quickly and easily. No more mutilated eggs. You’re welcome.
Instant Pot Egg Notes:
- You can play with the cooking time a bit, if you like. Try adding an additional minute or so if you want your eggs very, very firm. I’ve tried 7 minutes, with no quick pressure release, which worked fine, but left me with eggs with a green-rimmed yolk (a result of over-cooking). Five minutes results in a perfectly cooked, yet still yellow, yolk for me.
- If you don’t want to do a quick pressure release, that’s totally fine. You can just leave the eggs in there until the pressure cooker cools down naturally.
- You could absolutely do this in a stove-top pressure cooker as well– same process and cooking time.
- Want to learn more about this magical appliance called an Instant Pot? Here’s my post with all the juicy details on that.
- Purchase the Instant pot that I have HERE. (affiliate link)
Instant Pot Hard Boiled Eggs
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
Ingredients
- Eggs (as many as you like to fill the bottom of the pot rack)
- 1 cup water
- Instant Pot electric pressure cooker
Instructions
- Pour the water into the pot, and place the eggs in a steamer basket if you have one. If you don’t, just use the rack that came with your pot.
- Close the lid, set for 5 minutes at high pressure.
- It will take the cooker approximately 5 minutes to build to pressure and then 5 minutes to cook. I let the pressure naturally reduce for an additional 5 minutes after the cooking cycle completed, and then did a quick pressure release. That’s around 15 minutes, total.
- Place the hot eggs into cool water to halt the cooking process. You can peel immediately, or wait– it’s up to you. (The first time I did this, I didn’t plunge into cool water, and they still peeled very easily. The eggs were just slightly more cooked.)
Hi-I have a Cuisanart electric pressure cooker and I’m thinking it’s pretty dang similar to the Instant Pot. I’d like to try boiling eggs in it, but I seem to have misplaced the metal round trivet. Do you think a silicone trivet would survive the heat/pressure? Or a folded dish towel? I just need something to keep the eggs off of the metal surface, right? Thanks!
Just crinkle up some aluminum foil in the bottom as a fake rack.
Aluminum foil would work but, you might want to research the health risks of cooking with aluminum. Just a thought.
The silicone trivet will work fine. Anythingto keep the eggs off the bottom of the pot.
Allot of cookware is made from aluminum. Health risks?
Yes. Look up aluminum poisoning.
I have heard about health risks all my life. I don’t use any aluminum at all. It oxidates and can make things like dementia worse.
aluminum is VERY toxic and doesn’t exit the body very easily.
yes..read a while…..
Research shows this myth mostly BUSTED:
http://www.snopes.com/cooking-with-aluminum-foil-puts-you-at-risk-for-alzheimers/
Don’t believe Snope. Aluminum is BAD for you to cook it.
Believe Snopes. They employ a small army of non-partisan researchers and fact checkers.
Snopes does not have a host of fact checkers. They are a known bunch of liars with government connections
OK, folks who wish to paint aluminum as dangerous: let’s see some links to your peer-reviewed studies, please! Snopes does link to several, along with presenting a nice overview of published research. Jennifer, where are you getting the data for your claim? That’s a pretty inflammatory response to a site that has set the standard for debunking falsehoods… can you cite an example of Snopes intentionally publishing an error? (Also, why is having “government connections” such a terrible thing? It seems to me that having access to things like NIH and government-funded research would be a GOOD thing, compared to, say, studies that are privately funded by commercial corporations.)
Couldn’t agree more with Katje. Thanks for writing that response. There is amazing, reliable, and trustworthy work from non-partisan government health researchers.
Snopes had lost all credibility.
Snopes has lost all credibility when people found out they are not a crew of researchers but merely one left-leaning husband and wife. Many of us feel their advice cannot be trusted. They also sometimes discredit actual science.
I did a study on Snopes and I’d have to say they have a reliability relvant to Alaskan weather. But in this case there is no leftist cause involved so they are probably right, based on the research I’ve been able to find. However I don’t like the performance of aluminum. Finding cast iron, iron or stainless to be far preferable.
Aluminum is fine with cooking food that is not acidic. I.e. you would not want to cook a tomatoe based sauce in an aluminum pot. To put eggs on wadded up aluminum foil does not seem harmful. After all, you’re hopefully not eating the shell.
Yes, Snopes can generally be trusted when there’s no “right/left” aspect to the question, as with this one.
You know what else “oxidates”?
OXYGEN! .. . . ..
The people here have to be the dumbest I’ve seen across the internet. It’s unreal. How did you guys amass such a collection of morons?
With hard boiled eggs???? I would think the SHELL would protect them!
I make my hats out of aluminum foil and it keeps all the liberal right wing nut radio waves from penetrating my brain.
Folks who are commenting on what Snopes says might want to read what they actually say!
https://www.snopes.com/fact-check/cooking-with-aluminum-foil-puts-you-at-risk-for-alzheimers/
Perfect!! You win the interwebs!!
You’ve never cooked using an ALUMINUM pan??? You’ve never covered a hot dish using aluminum foil?
Just cooked a dozen (fresh from my chickens) and 4 cracked and peeled in the cooker. ???
Aluminum Foil is my “Go-To” for all things that I don’t want to “touch” the bottom of the pot.
All health issues aside, my main thought is that repeated use of aluminum foil could get a little pricy. You can pick up a silicone canning rack at Walmart for just a few dollars. They are over with all of the jars and lids. I have one. It works great. It collapses down pretty small, so it doesn’t take up much space when not in use. It would just be more cost effective and practical in the long run.
Myra Binnicker, not to mention saving the environment from more trash!
for trivet, i used to use one or more empty tuna cans, rim side down, holes poked in bottom
I used my stainless steel folding steamer basket. The rack that came with my Instant Pot was too big for my large eggs.
I have an instant pot; but, it didn’t come with a rack-just the metal pot. What do I do Also, what cooking function do you select-soup meat, steam, etc?
Manual then adjust to 5minutes. Wait the 10 seconds and it starts to pressurize.
Do you let it depressurize on its own?
I Know the recipe says different, but I rapid release and then put the eggs in cold water, let them set. I peel them later. They came out pretty much perfect. Note fresher or older eggs may give a different result.
i could send you my extra one, but its been 6 years.
I have an Instant Pot Max. I am at Sea level.
I bring my Large eggs to room temperature.
I use the metal rack.
1 cup of water, plus 1 tbsp white vinegar.
I set it on Pressure Cook at High for 3 minutes. Once the Egg’s are cooked and the steam has evacuated and the lid can be safely opened…I place the Egg’s in an Ice water bath. Once they have cooled and I dry them off, I use a Sharpie Pen and mark an X on the shell so my family know’s they are hard cooked.
I tried the 5 minute cooking time, but the Egg’s came out over-cooked.
I even use the Delay. So if I am going to do an errand, I can be home in time to place them into the ice bath.
I tried this today, and first time in a year that my eggs I got from chickens today came out perfect.
Hi April, I have used the silicone trivet in my instapot and it works perfectly fine. I don’t think I’d use a folded towel though.
Good Luck!
Why wouldn’t this work with a regular stove top pressure cooker? I’m gonna try it!
The nice thing about the instant pot is you don’t have to watch it or worry about pressures. It waits until the pressure is up then starts the countdown.
I will admit this is one appliance I will never live without. It actually has a place on my counter.
Me too!
Love my Instant pot
Arlene, have you boiled eggs in yours?
It appears to take 5 minutes to get pressure up then 5 to cook. I am thinking boiling on stove top is quicker. What do you think or am I doing something wrong?
It makes the eggs peel much easier. With boiling it can be a bit more hit and miss.
Uh… yes it does work as a canning pressure device. I also use it as a deep fryer. Just add the oil and press “sauté”. The temperature is perfect at 350 degrees.
That is WRONG! The instant pot does NOT reach the pressure required for preserving non-acidic foods (meat, many vegetables, fish etc.). If you want to poison your family with botulism that is your choice but don’t post such dangerous advice on the internet. And deep fring is a no-no. Just read the manual that came with the device. As for cooking soft or hard boiled eggs in the Instant Pot? If that is all I ever used mine for I would consider it a good investment. Best eggs you will ever prepare.
I did the potato salad by putting little potatoes in the bottom with about 1/4 c. Water, then put the rack and eggs. I think pressure time might be a little more. It was fast. Did dressing while cooking. I’m new so not sure about time.
Ditto!
I absolutely agree. For hard boiled eggs, bone broth and perfect sticky rice alone, it is worth it’s weight in gold. But try some of the other wonderful recipes and you will not need a number of other appliances. Have boought one for all of my kids.The safety features and settings make it so much easier to use than a stovetop unit.
Exactly! And mine has a place on my counter too!
Now checking out air fryers for frying results without oil in my food or splattering on my clothes from the skillet. Lol
I have 2 Instant Pots and 1 Power XL pressure cooker. I love them all. But, it is almost a “got to have it” thing with accessories. The foldable steamer baskets that have the 1″ legs on them are great. I’ve steamed 2 dozen eggs at one time using my basket in the IP with no problems. They do peel extremely easy. I rinse them in cool water, drain, give them a few good shakes in the pan to crack the shells and dump them in ice water. Works great.
It should work in a regular stovetop canner just fine. 🙂
I’ve used it for a regular Fagor stovetop for several years. Worked beautifully.
Hard boiled eggs can easily be cooked in a rice cooker. I’ve done that for years. I cooked for 30 minutes and they were perfect as well as being a dream to peel even for fresh eggs from my hens!
How did you do it? I just got an instant pot & haven’t used it yet, but I always struggle to make easy to peel hard boiled eggs
Hi, Nicole!
I cook large brown eggs (up to 12) in a steamer rack in my Instant Pot. I
use 1 cup water, Manual
setting, Low pressure. I adjust the time to 13 minutes. They come out perfect every time, and they are easy to peel. Try it…you’ll never want to cook eggs any other way!
Enjoy!
I have made up to 18 eggs in my 6qt. Also I set mine for 4 minutes as 5 often makes they have a green grey rim. As for peeling, nothing is simpler that putting them immediaately in ice cube filled water. The shells slide right off.
I do not have a manual setting on my 8 quart duo. How do I do the hard boiled eggs?
I have the instapot but this sounds easier and less clean up! I’m giving it a try! Thanks!
Sherry, the pressure cook button is the one to use for manual.
Be aware that most baking powder also has aluminum in it. I don’t care to cook using aluminum unless it’s a stainless pan with an aluminum core. I’ve always liked stainless, glass or cast iron. They are long lasting continue to look nice if taken care of…an old cast iron skillet my mom had forever and I’ve had for at least 20 years, is my favorite to fry bacon and eggs. I buy (or find used) cooking and storage containers that can be used over and over for decades. I have plastic containers, to but mostly just because they are in good shape, I bought them long ago and might as well use them, but I do try to reduce my use of “new”plastic and excess packaging in general. As far as absorbing aluminum…close to 30 years ago, I figured out I was becoming allergic to anti-presperant the with aluminum in it. I had used it for years and eventually my underarms, my scalp, it was very intense. I started using something with no aluminum (deodorant) and in quickly went away. I tried different brands after that and after a couple of days, the itching returns.
I use the same Instant Pot BUT I use my silicone cupcake liners. I put the first layer on my rack, then a layer of cup liner filled with eggs, then continue until it is full. Takes the same amount of time for 2-3 dozen, as for just one layer. Guess the eggs should not touch while in the cooker, works great for me.
After cooking, I pickle them and store in the spare frig, good to have for a snack or whatever.
You pickle your eggs? How does that work? I’m always curious about trying something new.
Put them into your leftover pickle juice or pickled beet juice if you want red ones. that’s all there is to it!
I have done the pickled egg in beet juice thing & they turned out wonderful!
A family favorite is pickled eggs. We buy the 1/2 gallon, tall Vlasik dill pickles and when they are gone, in goes the peeled, eggs and into the fridge they go. They do need to “cure” about a week to get the best taste. I even use quail eggs but, haven’t boiled them in the IP yet.
GREAT idea!
My IP does not have a manual setting. When doing hard boiled eggs, should I choose the steam setting or the pressure cooker one?
Could you take a picture of this? I’m trying to envision how they are stacked 🙂 thanks!
I let my eggs touch and they turned out fine.
Do you also use brown eggs? I used an instant pot for 5 minutes on high pressure then let it naturally release, but forgot then for about 20 minutes before I put them in iced water. These are store bought Egglands Best white eggs, and they peeled great, but they’ve got a brown tint to them. Did I overcook them and are they ok? Definitely a learning process!
They are safe to eat, and the discoloration just means that you either cooked them too long, or at too high of a temperature. If you use pressure, you need to place them in cold/ice water, as soon as the the pressure is relieved naturally… otherwise the yolks will darken, babies! There’s no better way to cook them!
Jill,
Does the insta-pot you have work as a canner steamer? I couldn’t tell by the description. This article just made my decision to get one a bit easier, but would also like the scanner option for smaller jobs.
No, it does not act as a pressure canner. It is only a pressure cooker (and yogurt maker, and vegetable steamer, and slow cooker, and electric sautee pot).
“Only “? I can braise, saute, steam, slow cook, bake (cheesecake anyone?) ,make yoghurt, oatmeal, make caramel, make a pot roast fork tender in less than an hour from frozen solid. In fact I have cooked several meats from frozen and had great results. I just did 15 eggs, manual for 4 minutes on high pressure, 4 minute release, and the shells just fell off. It is my favorite cooking device. Both my daughters have them too.
Two more things:
http://instantpot.com/fabulous-cheese-cake/
https://ieatcakeforbreakfast.com/2015/01/06/crockpot-or-pressure-cooked-mississippi-roast/
I used it as a canner with my apple pie recipe. They came out PERFECT! Love my Instant Pot. Tammie
No– it cannot be used as a canner, but still totally worth the purchase, I think!
Might be a good idea to remove the posts that suggest the IP can be used as a pressure canner. That is just so dangerous.
I agree with Patty! The IP is NOT to be used to pressure can any food product! I am a canner and this can kill you!
I think abosolute statements such as “it cannot be used as a canner” should not be said without details. I am not a canner. Evaluate or check the facts yourself. The following statements are the result of researching USDA, CDC, and National Center for Home Food Preservation documents. In other words, verifiable facts traced to government published research, not opinions. Note that anything that is safe to can in open boiling can certainly be canned.
Yes,as of 2015 the NCHP says that *no* electric Pressure canner should be used. Reason? The guidlines state the canner must hold 4 quart jars standing upright, and include a mechanism for purging. They also state “we cannot convert processes intended for use with regular pressure canners to ensure safety when canning in other types of equipment.” So, technically, you can’t use anything anything less than 16 qt or larger pressure canners. Even stovetop units.
That aside, USDA guidelines for canning meat or other low acid foods call for 11psi below 2000ft, increasing by 1psi every 2000 ft above sea level. The instant pot ultra on high pressure hits between between 10.2 to 11.6psi with altitude compensation. 11psia raises the boiling point of water to about 240F. Killing botulism requires 240F to 250F. I will leave it to those who read this to make their own decision. I had all facts here but my post was “too long”
Ball Canning supplies carries an electric canner. The IP is a great machine but, the pressure really needs to be regulated for canning in order to prevent spoiled foods. If you search the internet, you can find a smaller, pressure canner that holds 6 to 8 (I can’t remember exact amount) of pint jars. I have one for smaller jobs and 3 larger ones. Nothing better than home canned foods.
I got my 8qt at Costco and it does work as a canner and came with a canning book and has a special setting for canning/preserving Its called power pressure cooker cl by fusion life brands
Instant Pot also makes an 8 qt unit. You just have to google it, but I think… you can get it on Amazon… One of the perks about the Instant Pot is that it has a stainless steel pot. Most of the other brands have an aluminum or non-stick pot neither of which is healthy. I have not had any problem cleaning my Instant Pot, either and if something does stick, I can use a stainless steel scrubber with light pressure and clean it right up!! Love it!!!
Aluminum/Alzheimers connection is a myth, but ingested teflon is a potential problem. IMHO, you can’t beat the long-term serviceability of Stainless Steel.
I returned my 8qt electric PC (with aluminum/teflon inner pot) bought at costco and plan to buy the 8qt Instant Pot to complement my 6qt Instant Pot.
Stainless steel is my cookware choice. I cherish the easy cleanup.
Or good cast iron…
Everyone seems to be an expert. I am not singing the praises of, or making a case against aluminum. I will say, that I am in medical research, and be careful to think that because you haven’t been informed by the media that researches haven’t formally announced something, it’s not true or possible. What has been reported as disproven today, may become a causal link tomorrow. The research game is not as cut and dry, black and white as you may believe or have been told. We rarely prove or disprove anything that could not be argued later with more fact, new discoveries. There is plenty of evidence that shows aluminum aggravates the immune system. That’s why it’s in vaccines. It causes the immune system to wake up and mount a defense. So, aluminum is in no way intent or neutral. Does cooking your food with it cause some amount of transfer into food? Maybe. If you are not concerned about that possibility, fine. But don’t try to same another consumer about their concerns and throw around your anecdotal evidence (nightly new probably) about the supposed disproven idea of anything. That’s what we like to call bullying by the village idiot.
Angela, is that an Instant Pot?
It does work as a canner. Just google it, you will find the technique
You’re really doing a good job convincing me I need one of these Instant Pots… 😉
Get one girlfriend!
She sent me over the edge of temptation too … do we call her The Enabler?
My husband is totally obsessed? with the Instant Pot. Before, if it was up to him to cook, we’d starve or eat out. Now HE shops and if it can’t be cooked in the Instant Pot, he won’t buy it.
You will NOT regret it!
I love my instant pot. I will have to try this recipe for hard boiled eggs as it sounds pretty easy. Right now i am making homemade organic yogurt in my IP and its soooo good and soooo easy. Thanks for the “recipe” on how to make hard boiled eggs. And NO to the person asking if you can use this as a Canner Pressure pot.
Could you please share your recipe for organic yogurt in instant pot? All the recipes I’ve seen require a weird fake milk.
I’m not much for kitchen “gadget” appliances, why buy something that takes up space that isn’t multi-use?? BUT, a $13 egg cooker is Ah-mazing! Granted, you can only do 7 or so eggs at a time, but it works on the steam method and its a turn-it-on-and-walk-away appliance and they cook perfectly every time. You can even do settings for soft and medium boiled.
I agree I hate too many gadgets. The majority of my cooking during the summer is outside over a small rocket stove. However the instant pot is one appliance I love. This appliance can be used for any wet cooking method you want. Either slow cooking or quick pressure cooking. Put the pot on the scale and weigh your rice and water and you can ensure perfect rice every time. (about 10 minutes total time).
Sunday gravy: Meat (Chicken, brats, ham, roast, brisket, meatballs, anything you like), Water, Tomato sauce, habanero powder, press stew, put the lid on and walk away. Add whatever herbs you want after it has pressured and is on slow cooker mode.
I got my Instant Pot for Christmas and love it! I hardly cook in anything else, I was able to give my daughter my slow cooker, rice maker, and pressure cooker so I actually had more storage space in my kitchen!
This instant pot is the ULTIMATE multi-use machine. It’s a pressure cooker. It’s a slow cooker. It’s a yogurt maker. It’s a saucepan/frying pan. It’s a steam oven (you can make cheesecakes in it!) It’s a porridge pot.
I’ve been having a great time discovering different uses for it!
I cook 1 dozen eggs at time using the metal expandable steamer. They always come out great. Just stack in steamer, add water (1 1/4 cup) and set for 5, 6 or 7 min. with natural release.
how long will boiled eggs keep in the fridge. I hesitate on boiling too many because I’m unsure of how quickly I would have to use them up. Thanks for any replies.
I live at 5460 feet elevation would I need to adjust my time any for that?
You shouldn’t have to. 🙂
I live at 6500 feet and use my insta pot constantly. I have to adjust the length of cooking time 20-50 percent depending on what you are cooking. For hard boiled eggs, I steam on high pressure for 7 minutes then quick release and put them in a ice bath for a few minutes. I use extra large eggs. Large eggs will work at 6 minutes, then quick release and put in ice water. FYI on another subject, I have to cook a pot roast for 50% more time to get it tender as an example of Hig altitude cooking.It has been an experiment with almost anything. The cookbooks I have don’t deal with High altitude cooking
God Luck !
I’ve found that you do. I’m at 5800 ft and I put mine in for 6 minutes with a 5 minute NPR. But I like my yolks thoroughly cooked.
Also, leaving the pot to release on its own gives me green rimmed and slightly tough eggs.
I did a manual release after 2 minutes and my eggs were perfect
My experience, having lived at different altitudes, is that you do need to make a slight adjustments. Higher altitude may require a bit more time. You’ll need to experiment.
I’m trying to figure out the science of why you’d have to change the recipe in a higher altitude region. If the Instant Pot creates its own pressure, as pressure cookers do, then ambient air pressure (the problem with high altitudes and recipes) doesn’t matter. So why would the recipe need adjusting?
The instant pot will increase the pressure a fixed amount compared to outside.
Say I live in a place with an ambient pressure of 2, and the instant pot will bring the pressure up to 10. If you live in a place with a pressure of 1, your instant pot will only bring the pressure up to 9, which means you would need a slightly longer cook time.
disclamer: The numbers above have no units because they are completely made up just to illustrate the principle. They have no relation to actual pressure measurements.
Ah, ok. I didn’t realize that’s it worked via relative air pressure. I thought it was an absolute pressure.
Probably. My best friend lives in Colorado Springs and she may add a few minutes but that’s it.
We have the same Instant Pot. Best kitchen appliance we have ever bought. Very user friendly and quiet, unlike traditional pressure cookers. The features on this instant pot work better than expected. Made a few dishes in pressure cooker and saute mode. Turned out great! Very flavorful.
Agree 100%!
When you say pressure cook on high – which instant pot button is that ? I see meat, poultry, porridge etc,
Do you use the steam button to cook the eggs?
Manual not steam
I use the steam option, not manual, and the eggs turn out fine.
I just received my instant pot yesterday and I was so excited to make perfect hard boiled eggs. Unfortunately, my attempt was a flop. I cooked them on high pressure for 5 minutes on the manual setting and then I let them keep warm for 5 minutes, but I noticed my float valve never sealed during the cooking process. It is suppose to? My eggs were slightly under cooked and peeling was a nightmare. Evenso, they were still delicious and my daughter gobbled up 2 right away. Thank you for any pointers.
You have to wait until the float value seals and then the machine will start the 5 mins. It will also sing to you if you have the lid on correctly. There’s a try the pressure cooker page and it walks you through how it works with just water in it. It allows you to see what a normal cycle is like. They should be amazingly easy to peel and fully cooked. I love mine. HTH.
Yes– the valve should be UP once it seals for the cooking process, and should stay up until you are done. I’d give it another try!
It’s possible that your steam escape valve was open, thereby letting all the pressure out as it developed. On mine it turns clockwise to closed, and it’s marked on the lid which position is open and which is closed.
Eep, just tried this and 2 of my 7 eggs exploded out of their shells! What did I do wrong?
Sometimes that happens to me too… Usually it’s only 1 or 2, though. Which is usually the same when I try regular hard-boiling.
Prick the wide end of the egg with a pin or special Norpro “Egg Piercer” device before cooking. This takes the pressure off the shell as the egg expands during cooking.
I use low pressure for eggs, no cracking or exploding eggs
How much time with low pressure? I always have a couple crack with high. It isn’t a huge deal because my kids like them just as well, but it bothers me a little.
My eggs were exploding, so I tried low pressure for 8 minutes, quick release. The first time I cooked 8 eggs and none exploded. Just tried 10 eggs, and 2 exploded. Could it be the number of eggs makes a difference? I love cooking them in the IP, they are so easy to peel!
Yeah, I’ve tried piercing, but have never had much luck with that.
Wanted eggs for egg salad. I tried your settings with 9 eggs—yolks moist in center. Tried 9 more at 6 min plus 6 min before releasing pressure—yolks the same. Tried 9 more at 8 min plus 8 min before releasing pressure—yolks done. Yes, using steam setting each time.
Started with eggs cold from fridge, not room temp. Why so much different from your recipe?
Use the “manual setting”, not “steam.”
Have to use steam there is no manual on my ip
Hi there– you’ll want to use the high-pressure setting on your IP, not the steam setting. Hope that helps,
There is no “high pressure” setting on my IP. There is manual, though.
Please amend your “total cooking time” from 5 minutes. As you note, it takes at least 15.
On the Duo60 (I don’t know about the LUX), above the manual button, the is a botton labeled pressure, whick toggles between low and high pressure.
They had to replace my IP and this new one doesn’t have a “Manual” setting. What do you suggest coming it on?
When I put on the lid do I put the dial on top to venting or sealing? Will it move itself to sealing when it reaches its full pressure? Or do I set it on sealing at the beginning?
It will need to be set to sealing when you start.
Anyone cook more than a bottom layer with no dividers in between eggs?
I am going to make a raw diet for my dogs and need hard boiled 18 eggs for the recipe.
I also have the same question. I would like to make a dozen at a time. Any specific instructions? More time? Separating them with foil?
I use a collapsible metal steamer to stack eggs–no dividers needed. 1 doz. at a time. All eggs cook evenly. I like very hard cooked so cook for 5-7 min. with natural release. I turn cooker off after finished cooking.
I have cooked two batches of 18 each. I make foil rings/dividers to separate the layers. It worked very well. There were not any differences between any of the eggs (top layer/middle layers/bottom layers). Also, I use Extra Large eggs, no additional cooking time was needed. The standard 5 minutes works.
Me too. I don’t even use the foil. I just pile them in there on steam rack, set it for 5 minutes, high pressure, pot sealed, with one cup of water. Natural pressure release is fine, but you must remove them from the Instant Pot and place them in a bowl of cold wither water, or ice water. Can be stored with shells intact. Will always be easy to peel.
I cook a dozen at a time with no dividers and I have never had a problem. I cook them at 5 minutes then let it de-pressure for 5 minutes before taking them out, running cold water over them then peeling them. They are soooo easy to peel when you cook them this way! I love it!
I have the exact same pressure cooker you do and I followed your instructions and my eggs came out perfect. The best ever, in fact. Thanks for giving me this idea, I will use my pressure cooker from now on!
Thank You! They turned out perfect an peeled like I’d never had eggs peel! One question, for the last 5 mins, do you leave it on the Keep Warm or completely turn it off? I left it on and they were perfect particularly for deviled eggs but I do like a slightly less cooked yolk (like your picture) when just eating so wondering if that is the difference?
That’s my question, too.
Me, too!
I’m gonna have to figure out duck eggs!
I did 8 mins on steam and let it come down for about 10 mins they were perfect
Just used this recipe. I added about 15 eggs, nothing between layers. They all came out perfect. Thanks for sharing.
I consider myself a pretty good cook but for some reason have never been able to make perfect hard boiled eggs. I followed your instructions exactly and they turned out beautifully using my Instant Pot. Thanks so much!
Whoop whoop! Instant pot for the win! 🙂
This has become our new go-to recipe for hard boiled eggs. Others have asked about separation. I do a dozen at a time using the steamer tray that came with the instant pot. I space them a bit but it doesn’t seem to be a big deal if they touch. We do get an exploded egg or 2 each batch and the explosion is more noticeable than traditional boiling, but they are still fine to eat.
Yay! And thanks for chiming in, Jamie!
Oh. My. God.
This is the first time in my life I have EVER made perfect hard boiled eggs. Thank you!
YES. Go Andrea! 🙂
This is the first thing I made in my Instant Pot, and the eggs came out perfect! So easy to do. Thanks for sharing your tips – so appreciated!
Wahoo! Way to go!
Can I leave them in their shell for a couple of days to cook ahead for deviled eggs? I want to get the cooking out of the way and keep them in the fridge for a day and half before preparing.
Sure!
I just got a new instapot today! Since I have chickens I couldn’t pass this up when I saw it on pinterest! Awesomeeeee
Wahoo! So fun!
A friend with an IP recommended I try it for hard boiled eggs for my daughter who loves them. Hubby also loves to make deviled eggs. I used your instructions though I have a different IP model. I did five minutes on manual and they came out perfect. I’ll never hassle with making them on the stovetop again!
So happy it worked for you!!
How do you cook rice in the pressure cooker?
Just did this with my new IP and the farm fresh eggs peeled perfectly! So excited to have this method in my arsenal for when my next flock starts laying!!
Hooray!!
Worked perfectly!
Thank you for this! I have never peeled eggs so easily!
Hooray!
This recipe was a giant fail for me. Followed it as written. I’m unsure as to why my eggs didn’t cook enough (yolk was like an over easy egg) & they certainly didn’t come out of the shells easily. Any feedback is welcome…
I also had trouble with this recipe, but my problem was that my eggs were over-cooked. (I have the Instant Pot Duo 60.)
I finally had a successful batch. I put 1.5 c water in the inner pot, then added my eggs in a steamer basket (I used three, but I don’t think that matters.). I used the Manual function, High Pressure, and set the cooking time to 5 minutes.
When the cooking time was over, I did a quick release. I immediately transferred the eggs to a bowl of ice and cold water for about 5 minutes. They came out great! You could even cook them for 6 minutes instead of 5, if you want them to be really hard boiled. I hope this helps!
They also came out green and overcooked for me with this recipe. Next time I’ll try what you said.
Just curious, I noticed my IP holds on to the smell of whatever was cooked in it last (I think especially the rubber seal?). Eggs are so stinky…does the smell linger?
I’m in a IP group on FB (you can search for it) and I’m pretty sure they have some good ideas for dealing with that in there. 🙂
Amazon sells extra sealing rings . They have different colors so you can use one for savory one for sweet and one all purpose. To get the smell out soak them in hot soapy water for at least 30 minutes . Hope this helps.
Turned out perfect!
I’ve made hard-boiled eggs twice now following your instructions- perfect 🙂
Question though- after waiting 40 minutes for my IP to come to pressure following a dinner recipe, I wonder if I’m doing something wrong to make it take so long. For example, you say yours takes 5 minutes to come to pressure for the eggs. Mine took 8. It was turned to sealing, but there was steam coming out of somewhere for a bit, which stopped when it came to pressure. Is that normal?
40 minutes to come to pressure seems too long to me. It sounds like your seal might not be closing all the way? I’ve had that happen– if there is steam leaking out around the sides for more than a minute or two, you might need to adjust the lid.
Thank-you so much! I struggled to peel my chicken’s eggs for deviled eggs during the holidays and several were ruined. My eggs peel so much more easily now! This is not only worth saving time and energy but manual labor too!
Hmmmm…I used four eggs and followed the recipe exactly – 5 minutes manual on high pressure, 5 minutes natural release followed by immediate release. I put the eggs in a bowl, ran them under cold water, then put them in the refrigerator to store overnight. In the morning, peeling wasn’t easy and the yolks were overcooked with a green ring around them. What did I do wrong?
running them under cold water is not the same as letting them sit in a cold water bath for awhile to cool down. That might have made the difference
This recipe worked out great! I just got got my IP for a Black Friday sale and it’s my favorite kitchen item now! This recipe worked out absolutely great! It took way less time to peel the eggs and they came out perfect! I love that I can put them in the IP, leave for 15 mins, and then it’s all done! Thanks so much for sharing!