INSTANT POT HARD BOILED EGGS

Using this 5-5-5 method will guarantee perfect hard boiled eggs EVERY single time!

Ingredients

• 12 eggs
• water for cooking

Instructions

1. Place 1 cup of COLD water in the inner pot of Instant Pot for a 6 quart instant pot and 1.5 cups COLD water for an 8-quart Instant pot.
2. Add in egg or steam rack and carefully set as many eggs as desired on or in the rack. 
3. Place lid on the pressure cooker and set for cook time for 5 minutes on high pressure. 
4. Once cook time has elapsed, let the pressure release for 5 minutes. Then do a quick release and carefully remove eggs from Instant Pot and place in ice water bath. 
5. Let eggs sit in water bath for 5 minutes. 
6. Remove eggs from the water bath. 
7. Store in the fridge for up to 7 days unpeeled or peel and use within 3 days.

Equipment Needed

• Electric Pressure Cooker (6 or 8 quart)
• Egg Rack

Notes

1. You can use as few as 1 egg and up to 16 eggs in a 6-quart pressure cooker. 
2. I find it is best to peel eggs right from the water bath, the shell comes off beautifully every single time. 
3. To help prevent your eggs from cracking during cooking, let your eggs come to room temperature before pressure cooking.
4. Be sure to use cold water, warm water or hot water will change the cooking time. 
5. If you live at high altitude, be sure to use Instant Pot Altitude Adjustments.