Make a Big Batch of Boiled Eggs at Once In Your Instant Pot With the 5-5-5 Method!
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
We’re a military family, and when I first moved to the States from the UK recently, one of the biggest shocks was just how expensive groceries are compared to back home in Britain.
Food costs in the U.S. can really blow your budget if you’re not careful. So I’ve had to learn fast how to make affordable meals that still feel nourishing, filling, and real.
Lately eggs have become the real MVP of my meal-prep! At the time of writing, they’re only $2.74 for 18 fresh eggs at the commissary, and so we use them everyday to help fill us up and keep costs down.
My husband loves a simple egg salad sandwich, so I started boiling eggs in batches to always have them ready in the fridge.
They’re perfect for quick breakfasts, protein snacks, or last-minute lunches and help us stick to our grocery budget and keep costs down as we continue on baby step 2 of our debt free journey!
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
Now, I’ll admit, I didn’t grow up knowing how to boil eggs properly, I just was one of those kids that never showed any interest in learning to cook from my mother.
It’s one of those things people assume everyone knows, but when I first started homemaking, I had no idea. Every guide online seemed to say something different and it was pretty overwhelming to be honest.
But when I found the 5-5-5 Instant Pot method, and it’s been a complete game changer for me.
It’s simple, consistent, and takes all the guesswork out of boiling eggs. You just pressure cook the eggs for 5 minutes, let them rest for 5 minutes, then cool them in ice water for 5 minutes. They come out perfectly cooked every time, and the shells slide right off!
For anyone who’s just starting out with their Instant Pot or trying to stretch their grocery budget like we are, this is one of those kitchen tricks that makes life so much easier.
You can make a dozen eggs in one go, walk away while they cook, and have a ready-made protein source sitting in the fridge for days.
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So roll up your sleeves and head into the kitchen with me to meal prep some easy boiled eggs in the Instant Pot!
Equipment
- Instant Pot (I use the Instant Pot Pro 8QT as shown)
- Stackable Egg Steamer Rack Trivet
- Large bowl
- Heatproof oven gloves
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Ingredients (Makes 7 boiled eggs)
- 7 large eggs (or as many as you need that you can fit in your Instant Pot!
- 1 cup water
- 3 cups of ice (place in bowl of water to make the ice water for the eggs to cool in)
Step-by-Step Instructions
Step 1. Set up your Instant Pot.
Place your egg trivet inside the Instant Pot insert, then gently add your eggs onto it.
Step 2. Add water.
Pour in 1 cup of water. This creates the steam needed for the Instant Pot to come to pressure.
Step 3. Pressure cook.
Secure the lid, make sure the valve is set to SEAL and cook on HIGH pressure for 5 minutes.
Step 4. Slow release.
Once the timer ends, allow the pressure to release naturally for 5 minutes. After that, carefully vent any remaining steam (there’s not usually any left in mine).
Step 5. Ice bath.
Using oven gloves or tongs, lift the trivet with the eggs out of the pot and transfer it straight into a large bowl of iced water – at least 3 cups of ice is the sweet spot for me.
Let them cool in that iced water for another 5 minutes.
Step 6. Store or serve.
Peel and eat right away, or store for later. Once cooled, they’re ready to go into salads, sandwiches, or lunchboxes.
Notes and Troubleshooting
Notes:
- The 5-5-5 method works beautifully for all egg sizes.
- If you’re using extra-large eggs, add one more minute of cook time.
- For slightly softer yolks, try a 4-4-4 variation.
Troubleshooting:
- If your shells crack, the eggs were too cold going in. Let them sit at room temperature for 5 minutes next time.
- If they’re hard to peel, make sure your ice bath is cold enough as that shock helps loosen the shells.
Storage
- Store boiled eggs with shells on in the fridge for up to 7 days.
- If you prefer peeling them first, keep them in an airtight container with a damp paper towel to prevent drying out.
Serving Ideas
- Chop them for a simple egg salad sandwich with mayonnaise, mustard, and salt.
- Slice and add to avocado toast for quick protein.
- Enjoy them British-style with a sprinkle of salt and a side of cress!
- Pair with rice or veggies for an easy budget meal.
Why You’ll Love This Recipe?!
- No babysitting a boiling pot on the stove
- Easy to scale up for meal prep
- Foolproof for beginners
- Budget-friendly and high in protein
- Consistent every single time
FAQ
Can I cook more than 7 eggs at once?
Yes, you can cook a dozen or even two dozen if your trivet allows. The timing stays the same.
Do I need to pierce the eggs first?
No, not for Instant Pot cooking. The steam pressure handles it perfectly without cracking.
Can I make these without the trivet?
Yes, you can! If you don’t have an egg trivet or rack, just place the eggs directly into the Instant Pot on top of the water. They’ll still cook evenly using the 5-5-5 method. The trivet mainly helps keep the shells from getting tiny marks and makes lifting them out easier, but it’s not essential.
Make Some Boiled Eggs Along With Me!
How to Make Boiled Eggs In Your Instant Pot Easily!
November 4, 2025Ingredients
Equipment
Method
- Place your egg trivet inside the Instant Pot insert, then gently add your eggs onto it.
- Pour in 1 cup of water. This creates the steam needed for the Instant Pot to come to pressure.
- Secure the lid, make sure the valve is set to SEAL and cook on HIGH pressure for 5 minutes.
- Once the timer ends, allow the pressure to release naturally for 5 minutes. After that, carefully vent any remaining steam (there's not usually any left in mine).
- Using oven gloves or tongs, lift the trivet with the eggs out of the pot and transfer it straight into a large bowl of iced water – at least 3 cups of ice is the sweet spot for me. Let them cool in that iced water for another 5 minutes.
- Peel and eat right away, or store for later. Once cooled, they’re ready to go into salads, sandwiches, or lunchboxes.
Video
Notes
- The 5-5-5 method works beautifully for all egg sizes.
- If you’re using extra-large eggs, add one more minute of cook time.
- For slightly softer yolks, try a 4-4-4 variation.
Storage
- Store boiled eggs with shells on in the fridge for up to 7 days.
- If you prefer peeling them first, keep them in an airtight container with a damp paper towel to prevent drying out.
Nutrition information is automatically calculated, so should only be used as an approximation.
The Takeaway
This 5-5-5 Instant Pot method has completely changed how I make boiled eggs. It’s quick, tidy, and completely stress-free. No more guessing, no more overcooked yolks, and no more standing by the stove waiting for water to boil.
It’s one of those simple little tricks that makes everyday cooking smoother, and in a season of life where time and money both matter, that’s a real gift!
What to Try Next?!
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Last update on 2026-03-29 / Affiliate links / Images from Amazon Product Advertising API
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