Introduction
Using an Instant Pot for hard-boiled eggs guarantees consistently perfect results with minimal effort. You can cook anywhere from one to twenty eggs at once, and the shells slip off effortlessly after cooking. This method is a game-changer for meal prep, snacks, or recipes requiring hard-boiled eggs.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes (including pressure release)
- Servings: 1
Ingredients
- 1-20 large eggs (at room temperature)
- 1 cup water (if using a 6 quart, and 1 ½ cups of water if using an 8 quart)
Instructions
- Pour the appropriate amount of water into the inner pot of your Instant Pot based on its size: 1 cup for a 6-quart model or 1 ½ cups for an 8-quart model.
- Place the trivet that came with your Instant Pot into the inner pot, ensuring it sits above the water.
- Arrange your eggs in a single layer on the trivet. You can cook from 1 to 20 eggs, but ensure they are not stacked on top of each other.
- Secure the lid and set the valve to the sealing position.
- Select the “Pressure Cook” or “Manual” setting and set the timer for 5 minutes on high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release for any remaining pressure.
- Immediately transfer the eggs to a bowl of ice water using tongs. Let them cool for at least 5 minutes to stop the cooking process and make peeling easier.
- Once cooled, tap the eggs gently on a hard surface and peel under running water if desired.
Variations
- For softer yolks: Reduce the pressure cooking time to 4 minutes for a jammy center or 3 minutes for a runny yolk.
- For firmer yolks: Increase the pressure cooking time to 6-7 minutes for a completely set, dry yolk.
- Serving idea: Slice the eggs for salads, mash them for egg salad, or halve them for deviled eggs.
- Flavor infusion: After peeling, marinate the eggs in soy sauce or pickle brine for a tangy twist.
Tips for Success
- Ensure eggs are at room temperature to prevent cracking from sudden temperature changes.
- The ice bath is crucial for easy peeling and preventing a green ring around the yolk.
- For consistent results, use the same size eggs (large) as specified in the recipe.
Storage & Reheating
Store unpeeled hard-boiled eggs in the refrigerator for up to one week. For best quality, keep them in a sealed container. To reheat, place peeled eggs in a bowl of hot water for a few minutes or microwave them for 15-20 seconds, but be cautious as they can explode if microwaved too long.
FAQ
Q: Can I cook fewer than 20 eggs?
A: Yes, you can cook as few as one egg using the same water amount and cooking time.
Q: Why do I need to use room temperature eggs?
A: Room temperature eggs are less likely to crack when exposed to the steam and pressure inside the Instant Pot.
Q: How do I prevent the green ring around the yolk?
A: The green ring is caused by overcooking. Following the 5-minute cook time and immediately cooling the eggs in an ice bath helps prevent this.
Q: Can I stack eggs on top of each other?
A: It’s best to arrange eggs in a single layer on the trivet for even cooking. If you must stack, keep the layers minimal and ensure the pot isn’t overfilled.
Q: How long do hard-boiled eggs last in the fridge?
A: Unpeeled hard-boiled eggs can be stored in the refrigerator for up to 7 days. Peeled eggs should be eaten within 2-3 days.
Q: What if I don’t have a trivet?
A: You can use a steamer basket or create a makeshift trivet with aluminum foil balls, but the trivet that comes with the Instant Pot is ideal.
