Basic Instant Pot 5-5-5 Hard-Boiled Eggs

5 from 1 vote

Basic Instant Pot 5-5-5 Hard-Boiled Eggs

Making hard-boiled eggs couldn't be easier. You can use the same time and technique for as many or as few eggs as you want to put in your pot.

Prep Time5

Cook Time5

NPR5

Total Time10

Course: Appetizer, Breakfast, Salad

Cuisine: American

Keyword: breakfast, eggs

Servings: eggs

Calories: 62kcal

Author: BlakOpal

Ingredients

1 dozen Eggs
1 cup Water
Salt & pepper

Tools

Instructions

Put a cup of water into the inner pot of your Instant Pot. Place the bottom egg-holding trivet in and fill with eggs. If needed (depending on the number of eggs you are making) put in the second level trivet and add the rest of the eggs.
Close the lid, shut the vent, and cook on manual, high, for 5 minutes.
While the eggs are cooking, take your large container and fill it with water. Add the freezer pack and let the water begin to cool. I leave this in the sink.
Note: I like to use a freezer pack in place of ice, since I always have a few on hand already frozen, and it seems less wasteful.
When the timer beeps, set a kitchen (or smartphone) timer to 5 minutes. Let the pot do a natural pressure release.
Note: you can just use the count-up warming timer on your Instant Pot, but you really want to be alerted when the 5 minutes is up. This is important.
When the 5-minutes NPR timer goes off, release the remaining pressure by turning the valve. Be careful, the steam is very hot! Open the pot.
If you want to check to see if your eggs are cooked properly, you can take one out and slice it in half to check. (I used to do this step, but don't any more).
Using silicone gloves, quickly take the eggs out and place in the water-ice bath.
Note: If the test egg is under-cooked, you can close the lid and give them another minute to cook, but keep in mind it will take time to get up pressure again. If they are close to done, set the time to 0 minutes.
Make sure the eggs are completely covered by the ice-water, and agitate slightly to cool the eggs. Set the timer for another 5 minutes.
Note: I like to keep moving the eggs around, letting the cold water get to all of the eggs. If the water gets warm, you can pour some off and add more cold water if you want. However, you can just let them sit there while you do other things.
After the cooling is done, I like to give the eggs a crack on the edge of the sink and drop them back in the water. However, if you are making these for egg-dyeing, or will be serving them in a bowl on a buffet, you can skip this step.
You can store the eggs in the fridge in their shells (I reuse the egg carton for this), or peel them right away to use in recipes like Pickled Eggs. Enjoy!

Nutrition