Easy-Peel Hard Boiled Eggs in the Pressure Cooker

Check your pressure cooker manual for the minimum requirement of liquid in the pot, and add at least that amount. If no instructions are given, add 1 inch of water.

If your pressure cooker didn't come with its own steamer basket, you can use a standard metal or silicone steamer basket in its place. (If you don't have a steamer basket, you can skip it, but you may get a greater number of cracked eggs.)

Avoid stacking eggs on top of each other since this can also lead to more cracked eggs. If you need to cook more eggs than will fit in a single layer, I suggest cooking multiple batches.

  • Cook time: 4 minutes
  • Pressurizing and natural release time: 15 minutes
  • Yield: 1 to 12 eggs

Ingredients

  • Large eggs, cold from the fridge -- at least 1 egg or as many as will fit in a single layer in your pressure cooker

 

Special equipment:

Method

1 Prepare the pressure cooker: Place a steamer basket in the bottom of your pressure cooker. Add 1/2 to 1 inches of water (1 to 2 cups) to the pressure cooker (check your pressure cooker manual for minimal liquid amounts). The water level should be just below the steamer basket.

Easy Peel Hard Boiled Eggs in the Pressure Cooker Easy Peel Hard Boiled Eggs in the Pressure Cooker

2 Add all the eggs: Use cold eggs, straight from the fridge. You can cook as many eggs as you like at one time, but be careful of wedging eggs too firmly against one another or stacking eggs on top of each other since these can cause eggs to crack.

Easy Peel Hard Boiled Eggs in the Pressure Cooker

3 Bring the pot up to pressure: Close the lid on the pressure cooker and make sure the steam valve is set to the "sealed" position. Set the pressure to high and set the timer for 4 minutes for electric pressure cookers (3 minutes for stovetop).

The pressure cooker will take 5 to 10 minutes to come to full pressure and then being cooking. Cooking time begins once the cooker has come to pressure.

Easy Peel Hard Boiled Eggs in the Pressure Cooker Easy Peel Hard Boiled Eggs in the Pressure Cooker

4 Let the pressure release naturally for 5 minutes. After cooking is done, let the pressure cooker sit for 5 minutes with the lid on and the steam vent "sealed" to allow steam to begin releasing naturally. (If you're using a stovetop pressure cooker, remove it from heat.)

Easy Peel Hard Boiled Eggs in the Pressure Cooker

5 Quick-release the remaining pressure: After 5 minutes of natural release, flip the steam valve to "venting" and quick-release any remaining pressure.

Easy Peel Hard Boiled Eggs in the Pressure Cooker

6 Cool the eggs. Transfer the eggs to a bowl of cold water to cool (add ice for more rapid cooling, but ice isn't necessarily for making easy-peel eggs). Change out the water as it warms until the eggs are cool, then refrigerate the eggs until needed.

Easy Peel Hard Boiled Eggs in the Pressure Cooker Easy Peel Hard Boiled Eggs in the Pressure Cooker

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Comments

  • Wendy

    It worked great at four minutes.

    xxxxxyyyyy

  • Joy

    I’ve always enjoyed hard boiled eggs – either on their own or in other dishes. However, I always dread peeling them. It just makes the whole process feel difficult. I remembered someone telling me I could make them in my pressure cooker, so I googled it and found your page here. I used y our 5-5-5 process. It worked out perfectly, and they pealed easily. They did not feel overcooked or under-cooked. Thanks for all the tips!

    xxxxxyyyyy

  • Trever

    Wow, just wow! So easy. I’ve never had such shiny, pockmark-free eggs! Thanks!

    xxxxxyyyyy

  • Jim

    4 minute eggs had the PERFECT texture. Highly recommend end not doing 5. Great advice here.

    xxxxxyyyyy

  • Jan

    If you cook on low pressure, do you have to adjust the time?

    • Emma Christensen

      Hi, Jan! Yes, you’d need to tinker a little bit with the cooking time. I’d start by extending the time to 6 minutes at low pressure and see how you like the eggs. Enjoy!

  • Janice

    I’m not sure why some of the eggs cracked, but I certainly didn’t care. Absolutely perfect! Thank you!!

    xxxxxyyyyy

  • Jane Doe

    Use a sharp upholstery needle to make a hole in the large end of your eggs. Turn them large end up in the egg box to do this. Position your needle in the center of the egg and then tap the other end of the needle gently with the flat handle of a table knife, just enough for the point of your needle to penetrate the eggshell about 1/8 inch. Leave eggs resting in egg box. Fill large pot with water (1 to 1&1/2 quarts) Add 2 tablespoons table salt to the water. Bring water to a full rolling boil, then lower pierced eggs slowly and gently to the boiling water. You can use a steamer basket that fits down inside your kettle all the way so that you can add all the eggs at once. The water should come back to a boil fairly quickly. Boil eggs uncovered for 12 minutes. Remove eggs from pot and place immediately in another container of very cold water. Let rest about ten minutes. Your eggs will always peel perfectly, every time, no matter their size or age. Trust me, I’ve been doing this for years with 100% success. The salted water penetrates the small hole in the egg and the inner membrane, but not the egg itself. This makes the membrane cling tight to the eggshell, and the shells slip right off. The eggs will not be “salty”. This is great if you don’t want to use your pressure cooker or don’t have one. Enjoy!

  • B

    Finally! It took me like 3 minutes to peel 14 eggs!

    xxxxxyyyyy

  • Nicholas

    The unicorn exists!!! Just did this and peeled 10 eggs easily and perfectly. Thanks so much for sharing this! Big impact on our Sunday routine!

    xxxxxyyyyy

  • Melissa

    This was life changing for next! Never have I ever been able to peel an egg without massacring it. Never have I made deviled eggs because I cannot peel the egg! They came out perfectly!!

    xxxxxyyyyy

  • Paula

    Perfect!!!!!!! Love it. Thank you.

    xxxxxyyyyy

  • Beth

    To say this is “life saving” is probably a bit dramatic; however, after trying the 4 minute method last week I can assure you this will now be a regular addition to our diet as it worked perfectly! I just used this method again today and I can tell you it is very forgiving as I got involved in a deep conversation and left the pressure to release naturally–for 49 MINUTES–oops! I ate one egg warm and the texture was fine. Will see how they are after being chilled. Next time will set a reminder alarm.

    xxxxxyyyyy

  • Shauna

    My frustration with peeling eggs is gone. Takes no time to peel them and they turned out perfect!

    xxxxxyyyyy

  • Jenn

    Thank you for sharing! They turned out perfectly.

  • Sarah

    So easy and perfectly cooked eggs. I didn’t really believe the shells would be so much easier to remove, but they were! Amazing!

    xxxxxyyyyy

  • Elizabeth New

    OMG…how did I not know about this before. I’ve been using an egg cooker for the past few years and I thought THAT was great but after trying the pressure cooker method down here, I am over the top about it! The eggs come out perfect! Thank you so much for sharing!!!

    xxxxxyyyyy

  • Matt

    I’ve been doing my own instant pot research on this and can confirm the eggs should be cold going in. Otherwise they stick to the shells.

  • Ted

    Tried this and it’s right on the money. Saves me lots of time. Thank you.

  • Thank you

    Awesome!!!!!!

  • Abbey's Uncle

    5-5-5 method was perfect. Easy peel and yoke was fully cooked.

    xxxxxyyyyy

  • Jennifer

    Perfect! Was doubtful as I’m still getting the hang of my instapot. Boy was I wrong!

  • Kelli

    Amazing! Thank you! :)

  • Quen Bredeweg

    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!

    xxxxxyyyyy

  • Christine

    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

    xxxxxyyyyy

  • Mikela Swenson

    Did this in my instant pot. Unreal how easy these peel and done to perfection!

    xxxxxyyyyy

  • Sherry

    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

    xxxxxyyyyy

  • April

    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!

    xxxxxyyyyy

  • Tricia

    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.

  • Larry

    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.

    Thanks again!

    xxxxxyyyyy

  • Jarathehut

    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!!!

    xxxxxyyyyy

  • Amber

    Perfection!

  • Christina N

    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!

  • Ruthi

    First think made in my new IP! Thx! And now for veggie soup in time for lunch.

    xxxxxyyyyy

  • Lisa B

    OMG, easiest to peel eggs EVER!

    xxxxxyyyyy

    • Pia

      I totally agree! Had my doubts when I tested it but I’ll be using my Instapot for hard boiled eggs from now on!

  • Jill

    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!

    xxxxxyyyyy

  • Andre Siedentopf

    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!!

  • Charlene Gardner

    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.

  • Lucija

    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.

  • Debbie

    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..

  • Chris King

    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.

    • JP

      Oh my goodness, yours sounds just as long and drawn out!

    • Susan

      Yours sounds like a long drawn out method to me!

  • Les C. from woodland ca.

    If using a stove top is it 3-3-3 or 3-5-5?

    • Emma Christensen

      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”.

  • Barbara Schieving

    It really is the best way to hard boil eggs. Let me know if you figure out the cheap airfare thing

  • rita dobek

    Should your eggs be at room temp or can you cook them right out of the frig?

    • Emma Christensen

      Great question — cold from the fridge! I’ll add a note about that in the recipe, as well.

      • Rick Grunwald

        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

  • Bill

    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.

  • Corinne

    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.

  • Meta Sienkiewicz

    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.

    • Leslie Shoemaker

      That’s what I thought too!

  • Christopher

    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.

  • Liz

    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!

    • Emma Christensen

      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!

      • Liz

        “The truth is out there”

  • Nancy travers

    I have heard at the way to prevent cracking is to make a pin-hole at one end.

  • Benny

    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.

  • chzplz

    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.