Perfect Hard-Boiled Eggs in the Instant Pot

For years I have subscribed to Martha Stewart’s way of making the “Perfect Hard-Boiled Egg.” If you stayed with the eggs until they came to a boil and then immediately removed them from the heat and then cover them for 12 minutes you would indeed get the perfect hard-boiled egg. Well … almost perfect. You see the egg yolk was always perfectly cooked. Never gray from overcooking and never runny from under cooking them. However, I could NEVER EVER get the darn shells to come off the egg whites. Though my eggs would be perfectly hard-boiled they would look like they came off the battle field. Chunks of egg whites would be stuck to the shell. And the egg whites would look beaten and battered.

(01) Look at those shells

Check out the shells!! No egg whites are stuck to them. LOVE!!

Now enter the Instant Pot where it promises to deliver THE perfect hard-boiled egg.  And boy does it deliver within 6 minutes of cooking time. Not only did the eggs cook to a perfect hard-boiled state, but the shells peeled off in big chunks with little effort. And I’m so happy to report not a single egg white stuck to the shell. Seriously. The eggs are perfect to make deviled eggs with their perfect egg whites. My family only eats hard-boiled eggs so check out Hip Pressure Cooking for details on how to make soft and medium boiled eggs.

Making hard-boiled eggs was my second time using the Instant Pot and I followed the instructions I found in one of the Instant Pot Facebook groups. Hip Pressure Cooking instructs to use low pressure versus high pressure. I used the “Manual” mode for 6 minutes (which default to high pressure). I’ll be sure to try the low pressure method next time to see if the results are different.

(02) Hard boiled egg perfection

Look how smooth those egg whites look. No chinks in their armor from being peeled.

INGREDIENTS

  • Eggs

DIRECTIONS

  1. Insert the stainless steel steam rack that comes with your Instant Pot to the bottom of the pot with the handles up. A silicone steamer with handles will work too.
  2. Add one cup of water to pot.
  3. Add eggs to the rack (or silicone steamer). I added 14 eggs and that made it difficult to lift out of the pot when they finished cooking.
  4. Cover and lock the lid.
  5. Select “Manual” mode and press the “+” button until it reads 6 minutes. Also make sure to set your top knob to “Sealing” and not “Venting”.
  6. Prepare an ice bath for your eggs (large bowl filled with cold water and ice).
  7. The Instant Pot will let you know when the eggs have finished cooking.
  8. Use the manual release function (i.e. turn knob to “venting”) until all pressure releases.
  9. Open the Instant Pot and lift the steam rack (using oven mitts) and gently dump the eggs into the ice bath. Let them cool off for a couple of minutes before peeling.
  10. Crack the eggs on your counter to remove the shells.

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