Instant Pot Boiled Eggs
Tags: Instant Pot Side Dish
Yield: 4-6
- 4– 6 large eggs (you can do fewer or more eggs)
- 1 cup cold water
- A trivet or egg rack stand for the Instant Pot
- To finish: a pot or a bowl with very cold water to cool the eggs, or cold tap water.
- Plug the Instant Pot into power and turn it on. Add a cup of cold water to the bottom of the pot and place the trivet on top with the handles facing up for easier removal. Gently, place the eggs on top of the trivet. Make sure they don’t touch the water, stack them if you’re doing a larger batch.
- Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic.
- Select Manual/Pressure Cook and adjust the timer to recommended minutes below on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 5 minutes and then the set timer will begin.
- Once the timer is done, use a quick release to let off the built-up pressure. If you leave the pot to release naturally for any amount of time (let’s say you forget), the eggs will continue to cook at a much slower rate, so you might end up with slightly more cooked yolks and whites. A few minutes of natural release should be fine but do keep that in mind.
- Open the lid and carefully remove the eggs using a towel or tongs. Immediately place in a pot with very cold water for a minute or so or run under very cold water. This will ensure the eggs are easy to peel.
- These are based on a 6-quart Instant Pot for 4-6 eggs. You can also do 2 eggs or 8-10 eggs and the cooking time should stay the same; the pressurizing of the pot might take a little longer for a larger quantity. Amount of water added stays the same.
- Soft-boiled eggs: 3 minutes at HIGH pressure followed by a quick release; cold eggs out of the fridge might have slightly softer whites so if you’re very particular about that, increase to 4 minutes. You get runny yolks with just firm whites.
- Jammy Eggs (medium-soft-boiled): 5 minutes for room temperature eggs and 6 minutes for cold eggs followed by a quick release. You semi-runny yolk (sometimes a little sticky or jammy) with firmer set whites.
- Hard-boiled eggs: 8 minutes for room temperature eggs and 10 minutes for cold eggs with a quick release. You will get firm whites and cooked yolks that are still a little creamy rather than crumbly. Use 10 minutes for room temperature eggs and 12 minutes for cold for more cooked yolks (e.g. for devilled eggs).
