Ingredients
6 large eggs (up to 12 works in a 6-qt pot)
1 cup water
Ice + cold water (for an ice bath)
Optional: pinch of salt (for seasoning after cooking)
Equipment
Instant Pot (any model)
Trivet/steam rack or egg rack
Bowl for ice bath
Instructions
Add water: Pour 1 cup water into the Instant Pot.
Load eggs: Place the trivet inside. Arrange eggs in a single layer on the trivet (stacking is okay if needed).
Pressure cook: Lock the lid. Set to High Pressure for 5 minutes.
Natural release: When the timer ends, let the pressure naturally release for 5 minutes.
Quick release: Carefully switch to Venting to release remaining pressure.
Ice bath: Transfer eggs immediately to an ice bath for 5 minutes (or until fully cool).
Peel & enjoy: Tap, roll, and peel under running water if desired.
Notes
Cooking Tips
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Best peeling trick: Use an ice bath right after cooking—this helps the egg separate from the shell.
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Fresh vs older eggs: Eggs that are a week or two old typically peel easier than very fresh eggs.
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Don’t skip the trivet: Keeping eggs out of direct water helps prevent cracking and cooks them evenly.
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Batch size: Keep 1 cup water the same for most models; cook time stays the same even if you add more eggs.
Variations
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Softer yolks (jammy): High Pressure 4 minutes, NR 5 minutes, ice bath.
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Extra-firm yolks: High Pressure 6 minutes, NR 5 minutes, ice bath.
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Altitude adjustment: If you’re at high elevation and eggs are underdone, increase cook time by 1 minute.
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Eggs straight from fridge vs room temp: Both work; cold eggs may need an extra minute if your Instant Pot runs cool.
- Prep Time: 5 minutes
- Cook Time: 6 minutes (plus pressure build + release time)
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 0g
- Sodium: 60mg
- Fat: 5g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 6g