Today we’re sharing a recipe to make the perfect instant pot hard boiled eggs. Using this method, eggs are cooked to perfection EVERY SINGLE TIME!
We will never forget the first time we made instant pot hard boiled eggs. We were completely mind blown that there was a way to make the easiest peeling hard boiled eggs. We wondered why we hadn’t purchased an instant pot sooner just for this very reason.
We tried many other techniques to make hard boiled eggs. We tried adding vinegar, baking soda, or both vinegar and baking soda to the water. Despite our efforts, we seemed to always have a few eggs that didn’t peel easily.
The instant pot was a total game changer in the hard boiled egg world. Not only does it make eggs that are super easy to peel. Freeing up your stove top so you don’t have to boil eggs too. In the instant pot, you can cook as few as 1 or as many as 16 eggs at once.
THE 5-5-5-5 METHOD
The 5-5-5-5 method is the perfect technique for cooking hard boiled eggs in the pressure cooker. This method is 5 minutes to come to pressure, 5 minutes cook time, 5 minutes natural release, and 5 minutes in an ice water bath. This means in 20 minutes, you will have hard boiled eggs that are perfectly set, easy to peel, and have bright yellow yokes.
Crack the eggs by rolling them on your kitchen counter once they have cooled completely. The peel comes right off and will not take any egg white with it. You can also crack and peel the eggs in your ice water bath. The ice water bath helps to wash any eggshell bits off your hard boiled eggs.
STORAGE OF HARD BOILED EGGS
We find storing hard boiled eggs in the refrigerator in a sealed container that they keep for about 7 days. Hard boiled eggs keep for up to 2 hours at room temperature. Hard boiled eggs do not freeze well. Cooked egg whites become rubbery. You can freeze cooked eggs yolks. They will keep in an airtight container or bag in the freezer for up to 3 months.
Instant Pot Hard Boiled Eggs
Place 1 cup water in the inner pot of your Instant Pot.
Add in steam rack and carefully set as many eggs as desired onto this steam rack.
Place lid on pressure cooker and set cook time for 5 minutes on high pressure.
Once cook time has elapsed, let pressure naturally release for 5 minutes. Then do a quick release and carefully transfer the eggs into your ice water bath to sit for another 5 minutes.
Remove eggs from ice water bath.
Crack eggs on counter to remove shell. Store in refrigerator for up to 7 days.
You can use as few as 1 egg and up to 16 eggs in a 6 quart pressure cooker.
We’d love to hear what you think about this recipe. Let us know in the comments below. Thank you for visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to become more self-reliant.