Hard (or soft) boiled eggs make for a great protein packed snack. I love using my Instant Pot to make them because the results are so consistent EVERY TIME. I’ve also found that cooking the eggs on low pressure in the IP make them super easy to peel. The ones pictured above were cooked on low pressure for 4 minutes followed by quick release, an ice bath until they were cool enough to handle, and then peeled.

I personally love the jammy/runny yolk situation that you get with a 3 or 4 minute egg, but you could certainly opt for a more well-cooked yolk. Just don’t overdo it – if there’s a grey ring around the yolk, you’ve gone way too far and destroyed the amazing flavor of the yolk! Try them out with some Everything But the Bagel Seasoning, on a salad, in a snack box, or atop a bowl of ramen. They’re one of the most versatile ingredients around!

serve them with:

Quick Kimchi & Tofu Ramen

3-minute eggs take a dunk in a simple marinade for extra flavor. It’s just some soy sauce, beef broth, and mirin, but it turns the soft boiled eggs from ordinary yummy to freakin’ amazing!

recipe

Perfect Timing

Cook the eggs on LOW pressure in the Instant Pot for the time listed below, followed by instant release.

• 3 minutes: The whites are cooked through but the yolks are really jammy and perfect for ramen eggs.
• 4 minutes: The center of the yolks are still slightly runny/jammy but the yolk edges are cooked through.
• 5 minutes: The center of the yolks are still quite soft but no longer runny.
• 6 minutes: Most of the yolk is solid, but not crumbly, with just a spot of wetter yolk in the center.
• 7 minutes: The yolk is cooked through but still tender (not crumbly).

my Tips for

Eggs That Peel Perfectly

The Instant Pot is key to getting perfect, easy peel eggs – every time. Unlike boiling them in water, the Instant Pot provides consistent cooking and timing, with no worries about keeping the water temp and boiling time exactly right.

Remove the eggs from the Instant Pot immediately after instant releasing the pressure and submerge them fully in an ice bath. Once they’re cool enough to handle, it’s time to peel! You still want them warm to get the perfect peel, and you can always dunk them back in the water to loosen things up if you come across a shell that’s sticking.

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Instant Pot Hard Boiled Eggs

Cook: 6 minutes mins

Total: 6 minutes mins

Servings: 10 servings

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Hard (or soft) boiled eggs make for a great protein packed snack! Make them in an Instant Pot to get perfectly peelable eggs EVERY TIME.

Servings: 10 servings

Ingredients

• ▢ 10 large eggs
• ▢ 1 cup water

Instructions

• Add 1 cup of water to cooking pot of an Instant Pot. Place wire rack in the pot and carefully arrange eggs on top, avoiding placing them against the pot walls.
• Set Instant Pot to pressure cook on low for 3-7 minutes (depending on your yolk preferences), followed by rapid pressure release.
• Once pressure is released, immediately transfer eggs to an ice bath, ensuring they are totally covered by the water. When eggs have cooled slightly and can be easily handled, peel the eggs, then serve as desired.

Nutrition Information

Serving: 1egg, Calories: 72kcal (4%), Protein: 6g (12%), Fat: 5g (8%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 186mg (62%), Sodium: 80mg (3%), Potassium: 69mg (2%)