Perfect Instant Pot Boiled Eggs (Printable Version)
# What You'll Need:
01 -
1 to 12 large eggs, room temperature
02 -
1 cup water (6-quart Instant Pot) or 1 1/2 cups water (8-quart Instant Pot)
# Step-by-Step Directions:
01 -
Place the trivet inside the Instant Pot, ensuring the rack does not touch the bottom. Pour water into the pot: 1 cup for a 6-quart or 1 1/2 cups for an 8-quart model. Add eggs in a single layer.
02 -
Prepare an ice bath large enough to hold the eggs comfortably.
03 -
Set the Instant Pot to manual pressure and cook on HIGH for 3 minutes for jammy yolks, or 2 minutes for extra-runny yolks. Allow 5 minutes for pressure to build, then quick release after the cooking time. Use tongs to transfer eggs to the ice bath for 5 minutes, then peel.
04 -
Set the Instant Pot to manual pressure and cook on HIGH for 5 minutes. Allow 5 minutes for pressure to build, and let the pressure release naturally for 5 minutes after cooking. Quick release any remaining pressure. Transfer eggs to the ice bath using tongs for 5 minutes, then peel.
05 -
Store unpeeled eggs in an airtight container in the refrigerator for up to 7 days. Peeled eggs can be stored for up to 3 days.
# Helpful Notes:
01 -
For eggs at high altitudes, increase cooking time by 5% for every 1,000 ft above 2,000 ft elevation.
02 -
For cold eggs, add 1 extra minute to cooking time to ensure whites are fully cooked.
03 -
Use an actual measuring cup for liquid quantities, not the Instant Pot markings.