Instant Pot Boiled Eggs Made Easy
If you’ve ever struggled peeling hard-boiled eggs or dreaded the guesswork of stovetop boiling, you’re going to love this. As a busy homesteader, I’m always looking for ways to save time in the kitchen—especially during meal prep. That’s why Instant Pot Boiled Eggs have become my go-to. Whether I’m prepping for deviled eggs, potato salad, or just keeping snacks on hand, this method delivers easy-to-peel eggs every single time.
And bonus—it’s practically hands-off. Did you know you can also freeze-dry eggs to make them last longer?
Why Use the Instant Pot?
There are a few solid reasons why I now prefer pressure cooking my eggs:
- Consistency – No more under- or overcooked eggs.
- Ease of peeling – Especially if you use the ice bath method or a little baking soda.
- Time-saving – It’s not just fast, it’s predictable—I can set it and walk away.
Plus, it frees up stove space when I’ve got multiple dishes going. Free Printable Recipe Card
Ingredients
- 13 medium or large eggs (or however many your pot can fit in a single layer)
- 1 cup water
- Ice for an ice bath
Supplies You’ll Need
- 6-quart (or larger) Instant Pot
- Trivet or steamer basket (optional but helpful)
- Large bowl for the ice bath
Directions to Make Instant Pot Boiled Eggs
- Wash and dry the eggs, if desired.
- Add 1 cup of water to the Instant Pot.
- Gently place eggs in a single layer at the bottom of the pot. (Do not stack.)
- Lock the lid and set the Instant Pot to Manual / High Pressure for 5 minutes.
- Once done, allow the pot to naturally release for 5 minutes, then do a quick release.
- Immediately transfer the eggs to an ice water bath and chill for 10 minutes.
- Peel and enjoy, or store for later!
Tips for Success
- Use a trivet if you want to avoid direct contact with the pot bottom, but it’s not required.
- Don’t skip the ice bath! It stops cooking instantly and makes peeling a breeze.
- Farm fresh eggs can still be tricky to peel—even with this method. If that’s what you’re working with, try adding 1 teaspoon of baking soda to the cooking water.
- Cooking time is only 5 minutes, but remember: it takes time for the pot to pressurize and release, so plan for about 15 minutes total.
How Long Do Instant Pot Boiled Eggs Last?
Store peeled or unpeeled boiled eggs in the fridge for up to 1 week. I like to keep a few ready-to-go for protein-packed snacks or quick lunches.
Final Thoughts on Instant Pot Boiled Eggs
I love using my Instant Pot for more than just soups and stews—and this boiled egg method is a game-changer. Whether you’re prepping for a big family brunch or stocking up for weekday snacks, Instant Pot Boiled Eggs are an effortless way to get the job done.
Want a completely from-scratch breakfast? Pair these with my Biscuits and Gravy Casserole for a well-rounded, homestead-style morning spread.
Instant Pot Boiled Eggs
Perfectly cooked and easy-to-peel eggs using your Instant Pot in just 15 minutes!
Ingredients
- 13 medium or large eggs (or however many your pot can fit in a single layer)
- 1 cup water
- Ice for ice bathWash and dry the eggs, if desired.
Instructions
- Wash and dry the eggs, if desired.
- Add 1 cup of water to the Instant Pot.
- Gently place eggs in a single layer at the bottom of the pot. (Do not stack.)
- Lock the lid and set the Instant Pot to Manual / High Pressure for 5 minutes.
- Once done, allow the pot to naturally release for 5 minutes, then do a quick release.
- Immediately transfer the eggs to an ice water bath and chill for 10 minutes.
- Peel and enjoy, or store for later!
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