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Hard boiled egg cracked open.

Instant Pot Hard Boiled Eggs

Learn how to make easy-peel Instant Pot hard-boiled eggs with the simple 5-5-5 method. Perfect every time—no guessing, no cracks, just smooth shells!
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Course: Appetizer, Side Dish, Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Venting & Ice Bath Time: 10 minutes
Total Time: 20 minutes
Servings: 12 eggs
Calories: 63kcal
Author: Smalltown
Cost: Varies

Equipment

  • Measuring Cup
  • Instant Pot
  • Trivet
  • Large Bowl
  • Silicone Tongs

Ingredients

  • 12 whole eggs or any amount that fits in your Instant Pot
  • 1 cup water for cooking
  • water & ice for ice bath

Instructions

  • Place one cup of cold water in the inner pot of your electric multicooker.
  • Place the eggs you are cooking in an egg rack or carefully on top of the trivet that comes with your cooker. You can stack the eggs carefully to fit quite a few. Just make sure no eggs are touching the bottom of the insert and that they won’t be crushed by the lid.
  • Seal the lid of your multicooker and set the cooking time to 5 minutes on high pressure.
  • Once the cooking time is complete, allow it to pressure release naturally for 5 minutes. Set a timer so you don’t lose track of time!
  • While the pressure is releasing, prepare your ice bath by adding equal parts ice and water to a large bowl or your sink. Don’t fill it too full; remember, your eggs need to fit.
  • After 5 minutes of natural release, manually release any remaining pressure by turning the pressure valve on your cooker to the venting position.
  • Once all pressure is released, carefully remove the lid and, using silicone tongs, remove the eggs from the pressure cooker and place them in the prepared ice bath. The eggs will be very hot, so use caution!
  • After being in an ice bath for 5 minutes, the eggs are ready to peel and enjoy!

Notes

Tips for Easy Peel Eggs:
While the 5-5-5 method for Instant Pot boiled eggs cooks them perfectly, an equally important step is knowing how to separate the peel to reveal a beautifully smooth egg.
  • Use Older Eggs – A little age helps the membranes loosen. If your eggs are farm-fresh, let them sit on the counter for about a week.
  • Don’t Skip the Ice Bath – The cold shock makes the whites contract and pull away from the shell.
  • Crack from the Large End – That little air pocket is your best friend here.
  • Break the Membrane First -Tap the shell with the back of a spoon before boiling. You’ll hear a little “snap,” and that’s your clue that the membrane has loosened.
 
Storing Hard-Boiled Eggs:
Once your eggs are cooked and cooled, pop them in the fridge within two hours.
  • Unpeeled – Keeps up to 7 days.
  • Peeled – Best within 1–2 days.
You can even mark them with a food-safe marker—just write a “B” for “boiled” so no one mistakes them for raw eggs!
Now, technically, you can freeze them, but the texture changes (rubbery whites, crumbly yolks). My favorite way to preserve boiled eggs instead? Pickling!
You can find my favorite pickled egg recipe right here on the blog—it’s a tangy, protein-packed treat that lasts for weeks in the fridge.
 
Ways to Use Hard-Boiled Eggs:
Once you’ve got a batch made, the options are endless! Try them:
  • Sliced on avocado toast
  • Chopped into a Cobb, chef or this pear salad
  • Mashed for creamy deviled eggs
  • Mixed into egg salad sandwiches
  • Grabbed straight from the fridge for a protein-rich snack

Nutrition

Serving: 1egg | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
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