Perfect Instant Pot Hard Boiled Eggs Recipe for Easy Deviled Eggs
This recipe shows how to make perfectly cooked hard boiled eggs in the Instant Pot with creamy yolks and easy peeling, ideal for deviled eggs or quick protein snacks.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- Large eggs (up to 12)
- 1 cup (240 ml) water
- Optional: splash of white vinegar or pinch of baking soda in the water for easier peeling
Instructions
- Pour 1 cup (240 ml) of water into the bottom of the Instant Pot.
- Place the steamer rack or trivet inside to lift the eggs above the water.
- Carefully place large eggs (up to 12) on the rack in a single layer without stacking.
- Close the lid and set the valve to ‘sealing’.
- Select Manual or Pressure Cook on high pressure and set the timer for 5 minutes.
- When cooking is complete, let the pressure release naturally for 5 minutes.
- Carefully switch the valve to ‘venting’ to release any remaining pressure and wait for the float valve to drop.
- Immediately transfer the eggs to a bowl of ice water and let sit for at least 5 minutes.
- Tap eggs gently on the counter and roll to crack the shell all over, then peel starting at the wider end.
Notes
Use slightly older eggs for easier peeling. Always do an ice bath immediately after cooking to stop cooking and help peeling. Avoid stacking eggs to prevent cracking. Peeling under running cold water can help with stubborn shells. Check the Instant Pot sealing ring regularly for proper pressure.
Nutrition
- Serving Size: 1 large egg
- Calories: 70
- Sodium: 70
- Fat: 5
- Saturated Fat: 1.5
- Carbohydrates: 1
- Protein: 6
Keywords: Instant Pot hard boiled eggs, easy hard boiled eggs, deviled eggs, pressure cooker eggs, quick eggs, protein snack