This easy peel Instant Pot hard-boiled eggs recipe uses the popular 5-5-5 method that gives you hard-cooked eggs with creamy yellow yolks and shells that practically slip right off. Whether you need two eggs or a full dozen, this method works every time without a single cracked egg in sight!
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I love egg salad and potato salad, but cooking hard-boiled eggs on the stove was always frustrating! Cracked shells, undercooked yolks with green rings, and nightmare peeling made me avoid egg recipes.
Then I discovered the Instant Pot 5-5-5 method. Now my eggs cook perfectly every time with creamy yellow yolks and shells that practically slide off! This method is especially useful for meal prep or holidays - you can cook up to 18 eggs at once in an 8-quart Instant Pot with perfect results.
These eggs are perfect for making Classic Deviled Eggs or Cheetos Deviled Eggs.
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Ingredients and Equipment
You only need two simple ingredients plus your Instant Pot to make perfect hard boiled eggs:
- Eggs. You can use as few as 2 or as many as 18 eggs (for an 8-quart pot). Both white eggs and brown eggs will work. Pro tip: Eggs that are about a week old tend to peel even easier than just picked farm fresh eggs.
- Water. Just 1 cup of cold water is all you need, regardless of how many eggs you cook.
See the printable recipe card for exact measurements and a complete list of ingredients.
What is the 5-5-5 Method?
The 5-5-5 method refers to the three main steps in cooking perfect Instant Pot hard-boiled eggs:
- 5 minutes pressure cooking at high pressure
- 5 minutes natural pressure release
- 5 minutes in an ice bath
This simple timing formula creates the perfect hard-boiled eggs every time, with fully set but creamy yolks and shells that peel easily.
How To Make Perfect Instant Pot Hard Boiled Eggs
- PREP: Place the trivet (or steamer basket) in the inner pot of your Instant Pot. Pour a cup of water into the pot (this amount stays the same regardless of how many eggs you cook).
- ARRANGE: Carefully place eggs on the trivet, spacing them evenly. Don't stack eggs directly on top of each other.
- COOK: Close and secure the lid, setting the valve to the sealing position. Select "Manual" or "Pressure Cook" (depending on your model) and set to high pressure for 5 minutes.
- RELEASE: When the cooking time ends, do a natural pressure release for 5 minutes (set a timer to keep track). While waiting, prepare an ice bath in a large bowl.
- COOL: After the 5-minute natural release, carefully turn the valve to the venting position to do a quick release of any remaining pressure. Once the pressure pin drops, open the lid and immediately transfer eggs to the ice bath using tongs. Let them cool in the ice water bath for 5 minutes. Alternative cooling method: If you don't have ice handy, put on oven mitts, carefully lift the inner pot, and run cold water directly over the eggs in the sink. Fill the pot with cold water, drain it, then fill again to ensure eggs cool quickly.
- PEEL: Let eggs rest in the ice bath for 5 minutes. Then gently tap each egg on a hard surface to create cracks all around and peel. You'll be amazed at how easily the shells slip off!
Jeri's Top Tips
- Prevent cracking: Always place eggs on the trivet to keep them from direct contact with the hot bottom of the pot.
- Easy peeling hack: Start peeling from the wider end of the egg where there's an air pocket. If you have trouble, peel under running water to help separate the shell from the egg.
- For softer or harder yolks: Adjust the cooking time by 1 minute. Try 4 minutes for slightly softer yolks or 6 minutes for firmer yolks.
- Safety tip: Use a long-handled spoon or tongs when releasing pressure to avoid steam burns.
- Even cooking: For large batches, use an egg rack or stackable steamer to keep eggs from touching.
Storage Instructions
Unpeeled eggs: Store hard-boiled eggs in their shells in the refrigerator for up to 7 days for maximum freshness.
Peeled eggs: Store in an airtight container with a damp paper towel on the bottom to maintain moisture. Use within 5 days.
Important: Never leave hard-boiled eggs at room temperature for more than 2 hours.
Ways to Use Hard Boiled Eggs
These perfect hard boiled eggs are incredibly versatile:
- Make Old-Fashioned Deviled Eggs for parties or snacks.
- Chop for Red Skinned Potato Salad.
- Make easy egg salad sandwiches.
- Add to leafy green salads for extra protein.
- Enjoy as a quick protein-packed snack with a sprinkle of salt and pepper.
- Use as a topping for avocado toast.
- Prepare a batch for Easter egg decorating.
Recipe FAQs
Yes! The 5-5-5 method works for both 6-quart and 8-quart Instant Pots. In a 6-quart, you can cook up to 12 eggs.
This is rare with the 5-5-5 method, but make sure your eggs are resting on the trivet and not touching the bottom of the pot directly.
After the 5-5-5 method, your eggs will be perfectly hard boiled. If you're curious, you can slice one open to check - the yolk should be fully set but still bright yellow.
Yes! For soft boiled eggs with runny yolks, use a 5-3-5 method: 5 minutes pressure cook, 3 minutes natural release, 5 minutes ice bath.
The 5-5-5 method works well for medium through extra large eggs. For jumbo eggs, you might add 1 minute to the cooking time.
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Printable Recipe
Perfect Instant Pot Hard Boiled Eggs (5-5-5 Method)
Ingredients
- 1 cup cold water (this amount stays the same no matter how many eggs you cook)
- 2-18 eggs (or as many as you need)
Instructions
- PREP: Place the trivet inside the inner pot of your Instant Pot and pour 1 cup of cold water into it.
- ARRANGE: Carefully place eggs on the trivet, spacing them evenly. Don't stack eggs directly on top of each other.
- COOK: Close and secure the lid, setting the valve to the sealing position. Select "Manual" or "Pressure Cook" and set to high pressure for 5 minutes.
- PREPARE: While the eggs are cooking, prepare an ice bath by filling a large bowl with cold water and ice cubes.
- RELEASE: When the cooking time ends, do a natural pressure release for 5 minutes (set a timer). After 5 minutes, carefully turn the valve to the venting position to release any remaining pressure.
- COOL: Once the pressure pin drops, open the lid and immediately transfer eggs to the ice bath using tongs. Let them cool for 5 minutes. Alternative cooling method: If you don't have ice handy, you can put on oven mitts, carefully lift the inner pot, and run cold water directly over the eggs in the sink. Fill the pot with cold water, drain it, then fill again to ensure eggs cool quickly.
- PEEL: Gently tap each egg on a hard surface to create cracks all around. Peel starting from the wider end where there's an air pocket.
Video
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Notes
- This amount of water (1 cup) stays the same regardless of how many eggs you cook.
- For softer yolks, reduce pressure cooking time to 4 minutes.
- For harder yolks, increase pressure cooking time to 6 minutes.
- Eggs about a week old tend to peel more easily than fresh eggs.
- Store unpeeled hard-boiled eggs in the refrigerator for up to 7 days.
- Store peeled eggs in an airtight container with a damp paper towel for up to 5 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Jean says
sometimes Im having difficulty with it so Im using your steps to nail it.
Anaiah says
I love finding more and more reasons why I love my instant pot haha. These hard boiled eggs were super easy to make in them and came out PERFECT! I finally didn't overcook them!
Gabriela Herrera says
Boiling eggs in the instant pot gave me anxiety and then I found this post and all those feelings went away. Thank you so much. These eggs are perfect for my husbands meal prep.
Jeri says
I'm so glad you like the recipe! 🙂
Cindy Mom the Lunch Lady says
Hard boiled eggs are a staple for me, but hate peeling them. I need to ask my MIL to use her instant pot to test your method, lol.
Kayla DiMaggio says
Yes! I love making eggs in the instant pot! It is such an easy cleanup and you can just sit and forget! These eggs turned out great, I loved it!