Joyful.

Instant Pot Hard-Boiled Eggs

By Martis Guleryan Updated

In short: Set eggs on the trivet with 1 cup of water, cook 5 minutes at high pressure, natural release 5 minutes, then chill 5 minutes in ice water. About 25 minutes total for up to 12 easy-peel eggs.

  • 25 min
  • 12 eggs
  • Easy
Jump to recipe Pin it
A bowl of peeled hard-boiled eggs with several halved to show bright yellow yolks, sprinkled with flaky salt
Illustrative AI-generated photo.

Why you’ll love this recipe

The 5-5-5 method is about as hands-off as hard-boiled eggs get. There is no pot of water to watch, the timing is the same for one egg or a dozen, and the shells usually come off in big, clean pieces.

  • Easy to peel — even with eggs that are not very old.
  • Consistent results — no guessing when the water started boiling.
  • Meal-prep friendly — a dozen ready-to-eat snacks for the week.

Adjusting the doneness

The three numbers in 5-5-5 are minutes at high pressure, minutes of natural release, and minutes in ice water. The release counts as cooking time, so it is the part to watch. For firm but still bright yellow yolks, follow the recipe as written. For jammy, slightly soft centers, cook 3 minutes at pressure and do a quick release instead of the natural release. If you live above about 3,000 feet, add 1 minute at pressure. Eggs cooked until the white and yolk are firm are fully cooked; softer eggs should be eaten right away.

Ingredient substitutions

Instead ofYou can use
Large eggsExtra-large or jumbo eggs. Add 1 minute at high pressure.
Ice bathA bowl of the coldest tap water you can get, changed once or twice. The eggs will take a few minutes longer to cool.
Hard-boiled eggs on an Instant Pot trivet next to a bowl of ice water

Instant Pot Hard-Boiled Eggs

Prep
2 min
Cook
5 min
Pressure build-up, 5-minute natural release and ice bath
18 min
Total
25 min

Ingredients

Servings
12 eggs

Instructions

Tap a step number to mark it done.

  1. Step 1: Set up the pot

    Pour 1 cup of cold water into the Instant Pot and set the metal trivet or a steamer basket inside. Arrange the eggs on the trivet in a single layer if possible; a second layer is fine for 12 eggs.

  2. Step 2: Pressure cook

    Lock the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes. The pot takes about 5–8 minutes to come to pressure before the countdown begins.

  3. Step 3: Natural release

    When the timer ends, let the pressure release naturally for 5 minutes, then turn the valve to Venting to release the rest. Keep your hands and face away from the steam.

    Tip: Set a separate kitchen timer for the 5-minute natural release. Leaving the eggs in the pot longer gives chalky yolks with a green ring.

  4. Step 4: Ice bath

    While the pressure releases, fill a large bowl with ice and cold water. Use tongs to move the eggs into the ice bath and chill for 5 minutes.

  5. Step 5: Peel or store

    Tap each egg all over on the counter, roll it gently to crack the shell, and peel starting at the wide end where the air pocket is. Or dry the eggs and refrigerate them unpeeled.

    Tip: Peeling under a thin stream of cool water helps the shell lift away cleanly.

Equipment

  • 6-quart Instant Pot or electric pressure cooker
  • Metal trivet or steamer basket
  • Large bowl for an ice bath
  • Airtight container

Tips for the best results

  • Cooking time does not change with the number of eggs. One egg or 12 both take 5 minutes at high pressure.
  • For jammy yolks, cook 3 minutes at high pressure and quick release; for soft, runny yolks, 2 minutes. Eat softer eggs right away rather than storing them.
  • Do not skip the ice bath. It stops the cooking and helps the egg pull away from the shell.

Storage, reheating and freezing

Refrigerator
Refrigerate within 2 hours of cooking. Hard-cooked eggs keep up to 1 week in the refrigerator, peeled or unpeeled; store peeled eggs in a covered container.
Reheating
Serve cold or at room temperature. Do not microwave whole eggs; they can burst.
Freezing
Not recommended. Cooked egg whites turn tough and watery when frozen.

Frequently asked questions

Why are Instant Pot eggs easier to peel?

The steam and pressure heat the eggs quickly and evenly, which helps the membrane release from the white. Very fresh eggs can still stick a little, so eggs bought a week or two ahead peel best.

Why do my yolks have a green ring?

The eggs were overcooked or not cooled fast enough. Stick to the 5-minute natural release and move the eggs straight into ice water.

How long do hard-boiled eggs last?

Up to 1 week in the refrigerator, according to the USDA, as long as they were refrigerated within 2 hours of cooking.

Pin it for later

Save your favorite design to a Pinterest board so the recipe is there when you need it.

Reviews

Be the first to review this recipe

Tell us how it turned out and what you changed. Your notes help other home cooks.

Email us your review

Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references