Perfect Instant Pot Hard Boiled Eggs Recipe

I finally perfected Easy Peel Eggs in the Instant Pot and I’m sharing the simple 5-5-5 timing for 6 and 8 quart models that makes the shells practically fall off.

I finally nailed a foolproof way to get shells that almost fall off, and honestly I still can’t believe it sometimes. I love how a batch of Large eggs turns out nearly perfect every single time, and the quick shock with Ice cubes keeps the yolks bright and the peel happy.

If you’ve been frustrated you gotta see what makes these Instant Pot Eggs Hard Boiled so different, even friends who hate peeling eggs were shocked. This feels like one of those simple kitchen wins, the kind that makes weekday breakfasts way less annoying.

Try it and tell me if you get the same result with the Hard Boiled Eggs Instant Pot 5-5-5 mention.

Ingredients

• Large eggs: Packed with protein vitamin D and choline its filling and great for snacks.
• Water: Plain water adds steam for even cooking zero calories and no flavor change.
• Ice cubes: Cold ice stops cooking fast firms the whites and makes peeling easier.
• White vinegar: Vinegar’s acid helps loosen shells and it adds a subtle tang if used.
• Baking soda: Raises pH to ease peeling sometimes but can slightly change the egg flavor.

Ingredient Quantities

• Large eggs 6 to 12
• Water 1 cup for the Instant Pot
• Ice cubes about 2 cups for an ice bath
• White vinegar 1 tablespoon optional to help peeling
• Baking soda 1 teaspoon optional to help peeling

How to Make this

1. Pour 1 cup water into the Instant Pot, place the trivet or steam rack inside, then arrange 6 to 12 large eggs in a single layer on the rack; optional: stir 1 tablespoon white vinegar into the water to help peeling if you want.

2. Close the lid, set the valve to sealing. For a 6 quart Instant Pot cook on High pressure for 5 minutes (this is the 5 in 5-5-5). For an 8 quart use 6 minutes on High pressure.

3. When the cook time ends let the pressure sit and naturally release for 5 minutes (the first 5 release), then carefully quick-release any remaining pressure.

4. While the pressure releases, fill a large bowl with about 2 cups ice and cold water to make an ice bath; optional: add 1 teaspoon baking soda to the ice bath to raise the pH and help shells come off.

5. Immediately transfer the eggs with tongs or a slotted spoon into the ice bath and leave them there for at least 5 minutes (the final 5 of 5-5-5) until completely cool.

6. To peel, tap each egg gently all over to crack the shell, roll it and peel starting at the wider end where the air pocket is, peeling under running water makes it even easier; you’ll find the shells practically fall off.

7. If you want jammy yolks reduce pressure time by 1-2 minutes, for firmer yolks add 1 minute; adjust slightly depending on your pot and egg size.

8. Store unpeeled hard boiled eggs in the fridge up to 7 days, peeled eggs in an airtight container.

Equipment Needed

1. Instant Pot (6 or 8 quart), the main cooker for the eggs
2. Trivet or steam rack, to keep the eggs in a single layer above the water
3. 1 cup measuring cup and measuring spoons (for the vinegar and baking soda)
4. Large bowl for the ice bath, big enough for ice and water
5. Tongs or a slotted spoon, to transfer eggs without burning yourself
6. Kitchen timer (or use the Instant Pot timer, but a backup helps)
7. Small spoon, for stirring in the vinegar or baking soda
8. Airtight container, for storing peeled or unpeeled eggs in the fridge

FAQ

Perfect Instant Pot Hard Boiled Eggs Recipe Substitutions and Variations

Perfect Instant Pot Hard Boiled Eggs

Short, reliable method that works with 6 to 12 eggs. Easy to peel if you use the optional vinegar or baking soda. Little messy, but worth it.

Ingredients

• Large eggs 6 to 12
• Water 1 cup for the Instant Pot
• Ice cubes about 2 cups for an ice bath
• White vinegar 1 tablespoon optional to help peeling
• Baking soda 1 teaspoon optional to help peeling

Method
1. Put 1 cup water in the Instant Pot insert and set the trivet or a steamer basket inside. Add the eggs in a single layer on the trivet. You can stack a bit but dont cram them tight.
2. Close lid, set valve to sealing, cook on High Pressure for 5 minutes for creamier but fully set yolks. For firmer yolks cook 6 to 7 minutes. (No need to change time for 6 to 12 eggs.)
3. When timer beeps let it naturally release pressure for 5 minutes, then carefully quick release the rest of the pressure. Open lid away from your face.
4. Immediately transfer eggs to the ice bath for at least 5 minutes to stop cooking and make peeling easier. If you used vinegar add it to the ice bath or to the pot water earlier, your call. If you used baking soda add about 1 teaspoon to the ice bath or to the pot water to help peel.
5. Peel under running cold water for easiest results. Older eggs peel easier, so if your eggs are super fresh and stubborn try the vinegar or baking soda trick next time.

Quick tips
– You can do 6 to 12 eggs at once no problem. The Instant Pot heats the same, only the pressure time matters.
– If eggs are tough to peel try adding 1 tablespoon vinegar or 1 teaspoon baking soda to the pot water or the ice bath.
– Store unpeeled eggs in the fridge up to one week.

Substitutions

• Large eggs can be swapped with medium or extra large eggs; if you use extra large add about 1 minute to the cooking time for firmer yolks.
• Water 1 cup can be replaced with filtered water or bottled water if your tap is very hard, or match your pressure cooker minimum liquid requirement if your model needs more.
• White vinegar 1 tablespoon can be swapped with apple cider vinegar or the juice of 1 lemon for the same peel-helping acidity.
• Baking soda 1 teaspoon can be replaced with 1/2 teaspoon salt added to the ice bath or pot water to slightly aid peeling if you dont have baking soda.

Enjoy. These are great for breakfast bowls, salads, or just snacking.

Pro Tips

– If you just bought the eggs don’t use em right away, let them sit in the fridge a few days first. Older eggs peel a lot easier than super fresh ones, trust me it makes a big difference.

– Use a little acid in the cooking water and a bit of alkali in the ice bath, so a splash of vinegar in the pot and a pinch of baking soda in the ice bath help the membrane separate from the shell. It wont ruin the eggs, it just makes peeling way less annoying.

– To cut down on cracking, take the chill off the eggs for 10 to 15 minutes before you cook them, or run them under warm tap water for a minute. Also don’t stack them, give each egg room to sit so they don’t knock into each other and crack.

– When you peel, tap and roll the egg to make lots of tiny cracks, start at the wider end where the air pocket is and peel under running water or use a spoon to get under the shell. If one sticks, dunk it back in hot water for 30 to 60 seconds, then try again.