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Tried this and it’s right on the money. Saves me lots of time. Thank you.
5-5-5 method was perfect. Easy peel and yoke was fully cooked.
Perfect! Was doubtful as I’m still getting the hang of my instapot. Boy was I wrong!
Amazing! Thank you! :)
This is real! My eggs were fine, but difficult to peel. The 5-5-5 system produced perfect eggs in my Instant Pot, and they peeled with ease. Wow! Old dog learned awesome trick! Thanks!
I did the 4 minutes and then released the pressure and let them sit for approx 5 (or a little more) ran them under cold water. Absolutely perfect for us. I would say they’re in between the 2 ways. And so easy to peel thank you so much!!! This was the first thing I cooked in my Power Cooker 9 n 1
Did this in my instant pot. Unreal how easy these peel and done to perfection!
First time and I am 65, I have had eggs to peel this easily. They were not overcooked. They were perfect. I tried doing one egg in my electric pressure cooker at a time to find out the perfect time and it ended up being 13 min from start to finish. I ran them under cold water and they peeled nicely. Now I can cook eggs for many dishes that I have been avoiding for a long time. Thank you
I have small silkie chicken eggs, so I adjusted the time to 3 minutes under high pressure, 5 minutes under natural pressure release, then put them in ice water for 10 minutes. They peel very nicely for fresh eggs (when I used to boil them, they always got destroyed when i tried to peel them) and they cook just the right amount each time. I dip them in my balsamic vinaigrette dressing and they taste delicious!
Have made them several times using several different cooking times They are super easy to peel BUT the yolk has a rubbery texture which I do not care for at all, especially when making deviled eggs.
I had heard of this method, and since I am on a Keto diet, hard boiled eggs are perfect for me as a snack. I got my electric pressure cooker from Montgomery Wards and it has most of the same features as an Instant Pot Brand.
I use the 5-5-5 Method, and it makes the perfect eggs for hard boiled, deviled or my new favorite, Avocado Deviled Eggs with Bacon…YUM!
Thanks for your review of this. I did find out that cooking for 4 minutes in my pot, makes for a creamy yolk, and I prefer the more solid yolk.
I have the same pressure cooker. Your 5 5 5 times worked excellent. I just pushed the button on the pressure cooker for eggs. It posted a 5 minute cooking time. When that was over, I let it sit for 5 more minutes then released the steam and cooled down the eggs. All 12 peeled with ease! NICE!!!
I have the Instant Pot Ultra and it takes ~10 min. to come up to high pressure, at which time I cook 13 (cold from the frig) large eggs for 5 minutes, use instant pressure release, and then put them in an ice bath for 10 min. The yolks are just-cooked and creamy with tender whites. Yum!
First think made in my new IP! Thx! And now for veggie soup in time for lunch.
OMG, easiest to peel eggs EVER!
I totally agree! Had my doubts when I tested it but I’ll be using my Instapot for hard boiled eggs from now on!
I just made these with my stove top pressure cooker. I made 4 eggs, one cracked, but they all were perfect inside and peeled real easy. Great method. Thank you!
I used the low pressure method at 12 minutes cook time, then 5 minute natural release, then run cold water over them…they were perfect. Peeled them so easy under the water. I love to eat them warm…with nutritional yeast seasoning. Yummy!!
Just made the hard boiled eggs in my cruisiart. 4 high with natural release. Camping and ice water is not available. Let them cool and peeled. Best hard boiled rggs ever. Creamy yoke. Whites delicious. Hibby gave them a Great status.
4 minutes on manual/5 minutes natural release/and a brief soak in cold water delivered terrific hard boiled eggs. There were a couple of cracks but the eggs were not negatively impacted. I’m so glad I found you in my search results.
I love the instant pot for hard boiled eggs. I set it for 2 minutes, then natural pressure release for 15 minutes. No more rubbery eggs. I never bother with an ice bath and they always peel perfectly..
What a long drawn out method !
Simply put water in a saucepan, add room temperature eggs that have been pin pricked in the ‘fat’ end, and keep water just boiling, ( not a rolling boil) for 61/2 minutes, ( NOT 8 mins) as some suggest.
Remove from hob and immediately refresh with cold tap water 2 or 3 times. Leave in cool water for 1 minute then tap them on the inside of the sink and remove shell. It’s so easy,- shell just about falls off.
Oh my goodness, yours sounds just as long and drawn out!
If using a stove top is it 3-3-3 or 3-5-5?
Hi, Les! I’m not sure how long it will take for a stovetop cooker to come up to pressure, but it would be 3 minutes of cooking at high pressure and 5 minutes of natural release off the heat, so something like “??-3-5”.
It really is the best way to hard boil eggs. Let me know if you figure out the cheap airfare thing
Ha! Will do!
Should your eggs be at room temp or can you cook them right out of the frig?
Great question — cold from the fridge! I’ll add a note about that in the recipe, as well.
Mine come cold from the fridge and all goes as planned. I cook 4 minuted for just a few eggs and I just did a dozen and let them go for 5 minutes
My non-pressure cooker method works really well. Put eggs in 1/2 inch of boiling water, cover, return to boil and maintain a boil for 15 minutes. Run cold water over the pots and cool down the eggs, then put 1/2 inch cold water in the pot, hold the lid on and shake the pot up and down 5-10 times pretty firmly. In most cases the shells will fall right off.
There’s no reason to have that much water in the pot for steaming eggs, a half cup is plenty and it will come to pressure a lot faster.
I have also used 5-5-5 in the IP but I thought that meant 5 min cook, 5 min natural release, 5 minutes in an ice bath. It certainly is an easy formula to remember.
That’s what I thought too!
Starting your eggs in boiling water pretty much always ensures a clean peel. I like to tie a half dozen eggs in a washable napkin and put the whole package into a pot of lightly boiling water.
I believe!!! I love Fox, Scully and hard boiled eggs in the Instant Pot!
I’ve also used the stovetop steam method but for a quantity, nothing beats the ease and hands off method in the IP … IMHO :)
AND, I’ve put a layer of cut up ‘taters in the water, steamer basket on top with eggs and cooked potatoes and eggs together because then you can make potato salad.
Always fun to read your posts – thanks, Emma!
You are a lady after my own heart, obviously! And I LOVE the idea of cooking potatoes along with the eggs. I’ll have to try that soon!
“The truth is out there”
I have heard at the way to prevent cracking is to make a pin-hole at one end.
I have no idea why I never thought of trying it in the pressure cooker. huh! Probably because as a kid I always believed that one wrong move would make it explode.
I know! It doesn’t seem like it should work, does it?!
I like mine a bit softer so I do 3 minutes in the Instant pot, then immediate manual release, then ice bath. Gives a yolk that is cooked on the outside and just creamy in the middle.
And yes, they always peel easily. Maybe one out of 6 gets small cracks but I haven’t had them leak.