Instant Pot Boiled Eggs
Whether you want hard-boiled, medium, or soft-boiled eggs, this complete guide to Instant Pot Boiled Eggs has you covered. Say goodbye to the guesswork and hello to perfect boiled eggs every time!
Servings: 12
Instructions
For hard boiled eggs:
- Add 1 cup of cold water to your 6–quart Instant Pot, then place the trivet inside. Add as many eggs as can fit, then close the lid, ensuring the knob on top is in the “seal” position. Pressure cook on high for 5 minutes, then natural release for 5 minutes before manually releasing the remaining pressure. Immediately transfer the eggs to a large bowl filled with ice to prevent them from cooking further. Peel and enjoy!
For medium eggs:
- Add 1 cup of cold water to your 6–quart Instant Pot, then place the trivet inside. Add as many eggs as can fit, then close the lid, ensuring the knob on top is in the “seal” position. Pressure cook on high for 4 minutes, then natural release for 4 minutes before manually releasing the remaining pressure. Immediately transfer the eggs to a large bowl filled with ice to prevent them from cooking further. Peel and enjoy!
For soft boiled eggs:
- Add 1 cup of cold water to your 6–quart Instant Pot, then place the trivet inside. Add as many eggs as can fit, then close the lid, ensuring the knob on top is in the “seal” position. Pressure cook on high for 3 minutes, then natural release for 1 minute before manually releasing the remaining pressure. Immediately transfer the eggs to a large bowl filled with ice to prevent them from cooking further. Peel and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | 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: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
