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Instant Pot Hard Boiled Eggs

Instant Pot Hard Boiled Eggs turn out PERFECTLY every single time. Cooking eggs in a pressure cooker makes removing egg shells a breeze!
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 81kcal
Author: Megan Porta


  • Pressure Cooker


  • 1 cup water
  • 6 large eggs


  • Pour water into Instant Pot and add trivet. Set the eggs on top of the trivet and lock cover into place. Set steam release valve to Sealing. Select the Pressure Cook setting and set pressure level to Low. Set cook time for 12 minutes.
  • It will take a few minutes for the Instant Pot to build up pressure and then the timer will begin. During the last few minutes of cook time, fill a medium bowl with ice water.
  • When the timer beeps, turn the steam release valve to Venting (quick release) and wait for the silver float valve to drop. Immediately remove cover and place the eggs into the ice water for 1 minute.
  • Remove the eggs from the ice bath and peel off shells. Serve immediately or store in a sealed container in the refrigerator for up to 5 days (7 days when eggs remain unpeeled).


Store hard-boiled eggs in a sealed container in the fridge. My rule of thumb for hard-boiled eggs is:
  • If eggs are peeled immediately after being cooked, they will remain fresh in the fridge for 5 days.
  • Unpeeled eggs will stay fresh in the fridge for 7 days.


Calories: 81kcal | Carbohydrates: 1g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 211mg | Sodium: 83mg | Potassium: 78mg | Sugar: 1g | Vitamin A: 306IU | Calcium: 32mg | Iron: 1mg
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