Instant Pot® Hard-Boiled Eggs recipe

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Ingredients

1 cup water
16 eggs

Nutrition Info

62.9 calories
carbohydrate: 0.3 g
cholesterol: 163.7 mg
fat: 4.4 g
fiber: : -
protein: 5.5 g
saturatedFat: 1.4 g
servingSize: -
sodium: 62 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Insert a wire rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour in water. Carefully place raw eggs onto the rack, fitting them in tightly. Close and lock the lid.

  2. Select high pressure according to manufacturer's instructions, set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

  3. As soon as the timer goes off, hit cancel and release the pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, as leaving eggs in longer will result in overcooked eggs.

  4. Transfer eggs to a large bowl using a serving spoon and cover with cold water. Let cool for 5 minutes. Peel while still warm and rinse off any shell pieces. Use immediately or store in the fridge.

Recipe Yield

16 hard-boiled eggs

Recipe Note

Use your Instant Pot® to make perfect hard-boiled eggs every time! The amount of eggs you can cook depends on the size of your eggs--I can usually fit 16, but if your eggs are larger or smaller the amount will vary.

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