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peeling Instant Pot Hard Boiled Eggs in a bowl with ice water
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4.94 from 16 votes

Instant Pot Hard Boiled Eggs

Instant Pot Hard Boiled Eggs in less than 15 minutes from start to finish following the 5 5 5 method. Perfect hard boiled eggs every single time!
Prep Time5 mins
Cook Time5 mins
NPR5 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: 30 minute meals, hard boiled eggs, instant pot hard boiled eggs, instant pot recipes
Servings: 13
Calories: 66kcal


  • 1 cup cold water
  • 12 large eggs


  • Add 1 cup of water to your Instant pot then add the metal trivet inside. Your Instant Pot should have come with a metal trivet.
  • Place the eggs on top of the trivet. I have a 6 QT IP and I can easily fit 12 eggs on the trivet. You can make as many as 1 or to however many you can fit in your IP. Secure the lid onto the pot and make sure to turn the vent at the top of the IP to the "Sealing" Position.
  • Press the "Manual" button on the IP then the "-" sign to lower the time to 5 minutes. 
  • Once the Instant Pot cycle is complete, wait 5 minutes for natural release then use quick release, placing a towel over the valve so steam doesn’t get everywhere. Carefully unlock and remove the lid from the instant pot.
  • Transfer the eggs to a bowl with ice water and let them sit for 5 minutes. Doing this stops the eggs from cooking further. After 5 minutes peel and enjoy!


  1. Make sure your eggs are not submerged in water as this could affect the final result of the eggs.
  2. If using warm water, you may want to shorten the time from 5 minutes to 4 minutes, as warm water will take a shorter time to come to pressure.
  3. Store leftover eggs in an airtight container in the fridge for up to 5 days.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 1egg | Calories: 66kcal | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 171mg | Sodium: 66mg | Potassium: 63mg | Vitamin A: 250IU | Calcium: 26mg | Iron: 0.8mg