Ingredients
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.