After lots of experimenting, this Perfect Instant Pot Hard Boiled Eggs recipe delivers every time. A simple three-part process nails it. No more shell cracking while boiling and special tips for high altitude.
Maybe it will seem weird but one of the first things that sprang to mind to master when getting my Instant Pot was a hard boiled eggs recipe. It’s not that I eat that many hard boiled eggs but they are tricky to make.
With Easter coming I knew we’d soon be making lots of them and wondered if making them in the Instant Pot would be easier or with more predictable end results.
For those of you about to click away because you TOO don’t eat hard boiled eggs consider this recipe for Huevos Diablo (spicy Devil Eggs) or this Bacon-and-Egg Salad Sandwich. They will cause the most ardent of non-hard boiled egg eaters to reconsider!
After 15 test batches, and dozens of eggs, I have mastered How to Make Perfect Instant Pot Hard Boiled Eggs! I’m very excited to share what I learned.
First I set my personal criteria for the experiment…..
What Defines Perfect Instant Pot Hard Boiled Eggs
- The eggs are cooked all the way through, white and yolk, without overcooking
- No eggshells crack in the process
- The eggs peel easily without removing any of the cooked egg white
- The three goals above are accomplished in the least amount of time
Finding the Best Instant Pot Hard Boiled Eggs method
Before launching my experiment, I had tried a few methods I found online.
My first observation was that there are MANY methods to cook Instant Pot hard boiled eggs online, and they are all different.
- Some maintain you cannot cook the eggs on high pressure or they will crack.
- There were multiple methods named with three numbers sounding like swim team drills my kids do: 5-5-5, 6-4-2, etc.
- Some swear by quick release, others by slow release.
It was really hard to know where to begin!
The two methods I tried didn’t work to meet my criteria.
Both left the egg yolks uncooked fully as well as the peeling wasn’t predictable leaving the eggs looking gnawed on (not something I would want for a hard boiled egg recipe I was serving at a party).
After this, I stopped the experimenting and dove into some research. This tidbit changed everything for me:
“For every 1,000 feet above 2,000-foot elevation, you must increase cooking time by 5 percent.” – Mother Earth News
I live at approximately 5,500 feet and though I have not run into issues with altitude affecting prior Instant Pot recipes, the precision of how to make perfect Instant Pot hard boiled eggs seemed possibly affected.
This was a game changer in my experiment.
Testing PERFECT Instant Pot Hard Boiled Eggs
I’ll spare you my elaborate spreadsheet of testing and results but I tested on low pressure and high pressure, with a quick pressure release and slow release, with an ice bath and without, conventional white eggs and cage-free pasture-raised brown eggs.
My results showed cooking eggs on high pressure (I experienced no cracking with white eggs which are more thin-shelled or brown eggs), with a slow release of 5 minutes and another 5 minutes in an ice bath was the golden method.
I was able to cook them on low pressure successfully (for a longer time) to my criteria too though it took longer and they weren’t quite as easy to peel.
I think the ice bath serves to both cool the eggs and stop the cooking process as well as improves ‘peel-ability’; they peel like a dream.
I did run into a surprise during this testing, however: that these are the best hard boiled eggs I’ve ever eaten!
The white is perfectly cooked without being rubbery.
The yolks are light and fluffy with a beautiful flavor.
They are also a brilliant yellow with no grayish outer ring from over cooking. I’m very excited about how to make the perfect Instant Pot hard boiled eggs!!
The BEST Instant Pot Hard Boiled Eggs
After extensive testing, I believe this is the best hard boiled egg recipe ever (seriously). It’s:
- Fast
- Easy
- No shell cracking
- Perfect easy peeling
- I personally think it makes the best TASTING hard boiled eggs too.
How to Make Perfect Instant Pot Hard Boiled Eggs
Making fantastic hard boiled eggs in the Instant Pot is easy and takes three steps:
- cooking with high pressure and the cooking time is based on altitude (and is rounded to a the nearest minute).
- a 5 minute slow release, and
- a 5 minute ice water bath.
These eggs don’t crack and are very easy to peel, leaving the egg smooth.
The great thing about the Instant Pot is that you can make 1 perfect hard boiled egg or a dozen at the same time.
I suppose that is the same for making it on the stove top but I can’t predictably make hard boiled eggs on the stove without some cracking and the white oozing out.
I was excited after landing on what I feel is the perfect Instant Pot hard boiled egg recipe.
What I did NOT anticipate is how much better the flavor of the cooked eggs is!
Fast forward a year after originally publishing this recipe and I make a batch of these eggs a week. I crave them now.
I also have received a reader email weekly from those at high altitude letting me know that this recipe made the best hard boiled eggs they’ve had!
If you need some inspiration about what to make with your eggs, these 22 Fantastic Recipes for Leftover Hard Boiled Eggs is sure to spark some inspiration (along with the recipes on the first page).
If you are looking for some Easter Egg options I have you covered! I love these Naturally Dyed Easter Eggs – using food ingredients for dying. Have some spare ties laying around? Silk Dyed Easter Eggs are fun to make and any silk will work. Want something super easy? Tattooed Easter Eggs use removable tattoos (that you can make yourself too). I used naturally blue colored eggs for these.
Mind-Blowing Instant Pot Tips You Need to Know!
After developing Instant Pot recipes for the past few years, I’ve uncovered some unexpected, useful tips I think you’ll want to know!
Sign-Up below and I’ll tell you all my Instant Pot secrets!
UPDATE July 2018: I’ve now made Instant Pot hard boiled eggs via this method weekly; probably 100 batches. The results are always consistent and the eggs delicious. The ONLY time I’ve found an issue with cracking has been with eggs from a specific local farm which I’ve observed have very thin shells.
Ingredients
- 1 cup cold tap water
- Large eggs (any amount)
- Ice and cold water (for an ice bath)
- 6-quart Instant Pot
Instructions
- Place the rack that comes with the Instant Pot in the insert. Pour in the 1 cup cold tap water. Add the eggs on the rack.
- seal the lid of the Instant Pot positioning the pressure vent to SEALING.
- Select MANUAL, HIGH PRESSURE and using the "=/-" buttons insert the correct time for your altitude: 0-3,000 feet=8 minutes, 3,000-5,000 feet=9 minutes, 5,000-7,000 feet=10 minutes.
- When the cooking time has completed allow the Instant Pot to naturally release for 5 minutes then release the remaining pressure.
- Place the eggs (carefully using an oven mitt or kitchen towel, they will be very hot) into a bowl with cold water and ice for 5 minutes. Remove and peel or store in the refrigerator.
Notes
Nutrition Information is based on 1 hard boiled egg. Multiply times the number you make for complete information.
Brenda S says
These eggs turned out great! I used time for high altitude (am at just over 7000 ft)
Toni Dash says
So glad to hear it Brenda!
Kim says
I live at 5500 feet and this method is the only one I’ve found that works every time!
Toni Dash says
Yay! Me too.
Heather says
I live at 9100 feet and cooked for 9 minutes. Yolks just beginning to show slight discoloration on the outside, so I could reduce the time (but I THINK hubby bought medium eggs!).
Thanks for this! It sure beats waiting for the water to boil and then cooking for 19 minutes!
Dave says
Not sure how I could mess this up, and I see all the great comments from others, but I didn’t have such great luck. I live in Colorado Springs, CO at about 6800 feet. I have a new 8 quart IP. Used a cup of water, high pressure for 10 min. Let sit for 5 minutes. 5 minute ice bath. Looked great. Pealed great. Tasted like fish. My son somehow choked his down (but he eats everything all the time), but I had to spit out my second bite. Thought it might be bad eggs but the rest of the dozen was fine. Thoughts?
Toni Dash says
Hi Dave. As noted, this recipe is based on using a 6 quart Instant Pot which requires 1 cup of water. In looking at the Instant Pot website they indicate an 8 quart model which you used required a minimum liquid amount of 2 cups. It would take longer to come to pressure for an 8 quart I would think and I’m unsure how the cooking time would be modified from 6 quart. This article on the Instant Pot website might be helpful: https://instantpot.com/the-secret-to-making-the-most-of-a-mini-or-8-quart-instant-pot/#:~:text=After%20considerable%20experimentation%2C%20the,for%20an%208%20Quart%20cooker.
My guess would be the issue you experienced is a combination of no modification for an 8 quart Instant Pot, using the 8 quart at your altitude and possibly as you wondered that something may be going on with the eggs you used. I’ve probably made this recipe hundreds of times at this point and the eggs actually always taste better than those made on the stove top and never taste like anything weird like fish. Were they farm eggs or from a store? If from a store did you check the expiration date?
If you have any more of the eggs (uncooked) there is a float test you can do to see if they are bad or not (not Instant Pot related, just in general).
I’m sorry you had this experience. Trust me, Instant Pot hard boiled eggs are the best so it definitely sounds like something odd happened here. Your son is a champ!
Kim says
I’m a newbie so can’t wait to read your recipes.
Toni Dash says
Welcome Kim! You’ll be an expert in no time! Here is the Instant Pot Recipes section: https://boulderlocavore.com/category/instant-pot-pressure-cooker/. Let me know if I can help!
William Ahnen says
Best recipe I’ve seen. I live at 7200 feet, 9 minutes was perfect!
Toni Dash says
So glad William! It’s my favorite way to make hard boiled eggs too.
Nina Carter Cohen says
I live just under 5000 feet in Longmont, Colorado. I followed your instructions last week and the eggs came out just fine…and they did, indeed, peel like a dream. However, I thought the yolks were a tad overcooked/dry for eating as a snack. (In egg salad, they were great!) I just made them again, but with 8 minutes for the cook time and they were less dry and still peeled like a dream. Next time I might try 7 minutes. But how wonderful to be able to cook a dozen eggs at a time for a week’s worth of snacks and/or egg salad and have each and every egg peel PERFECTLY. Thank you!!
Toni Dash says
Hi Nina! So glad this method works for you! I also think they taste better when cooked this way (did you notice that too?). I have noticed different eggs (e.g. from a farm or from a store, brown vs white, large vs medium) can cook slightly differently too so it’s great you are experimenting.
Denise Stevens says
. I live in Denver, so officially 5280. I just got my IP last week and saw the general rule was 5-5-5. I then googled high elevation HBE in an IP and came across this site. I saw the quote above saying add 5% time for every 1000 feet above 2000. Doing time math is strange so I wasn’t sure if I did my math right but I came up with 5:45, so round up to 6 min. I then saw the 8 min for 0-3000. I was skeptical and thought if I would have an egg fail, I would prefer undercooked eggs. So I went with 5-6-5. They were fully cooked and maybe a bit too dry for my taste. So I’m confused, Lol
Toni Dash says
Hi Denise. If you look in the recipe card you’ll see for your altitude the cooking time is 9 minutes. Then the eggs are left in the Instant Pot for 5 minutes and put in a water/ice bath for 5 minutes.
This method is NOT based on the popular 5-5-5 method as I found that unsuccessful in my testing.
I live in Boulder and have made this recipe literally hundreds of times with great success!
JC says
Thank You so much! I have tried and failed to get perfect easy peel eggs at altitude 4,500ft. Thanks for sharing !!!
Toni Dash says
Yay!! I love this recipe and truly believe the eggs taste better too.
Chandra Lake says
First time cooking anything in my Instant Pot ever! My eggs came out perfectly (used 9 minutes as I’m at just over 5000 ft). The yolks are bright yellow, the whites are cooked all the way through (but not rubbery), and they taste delicious. Thank you for your method that WORKS at altitude (and for making my maiden voyage with my Instant Pot a success)!
Toni Dash says
So glad you loved them too. Don’t you think the eggs TASTE better too than boiled eggs? Maybe I’m dreaming that but I swear the flavor is better too.
Congrats on mastering your first recipe! Please check out my Instant Pot recipe collection for more ideas too: https://boulderlocavore.com/category/instant-pot-pressure-cooker/
Kyle says
Love this recipe! My brother gave me my instant pot 2 Christmases ago and, knowing I make a lot of hard boiled eggs, gave me his recipe. However, since he lives in Kansas City, I knew I’d need some adjustments. Found your blog and Voilà! Thanks so much for passing on your successful experimentation.
Jeff H. says
Thanks for all the research. Worked great! Thanks!
Angela says
Thank you so much for the high altitude directions! I’m in Denver and my eggs came out perfect and delicious.
Toni Dash says
I never knew I could love hard boiled eggs this much either! So glad it worked for you!!
Annemarie Back says
WOW WOW Wow This was my third recipe using the instant pot The first two were user failure But this one was PERFECT!! I live in Denver so the high altitude directions were very helpful. Will definitely be making all hard boiled eggs using this recipe and my new best friend-the Instant Pot!!!!
Dorothea M Koch says
Will this process for hard boiled eggs be the same for a 3 quart Instant post?
Toni Dash says
Hi Dorothea. This recipe was developed with a 6-quart Instant Pot. I personally have not tested it with a 3-quart Instant Pot. I did some research and found different ideas about reducing the cooking time or not, reducing the amount of water or not. If it were me and if you are willing to do an experiment, I would use the amount of water suggested for your size Instant Pot, keep the time the same (for your altitude) and the ice bath time the same. See how they turn out and adjust for your next batch based on your preference (reduce the cooking time if needed; I think the release time and ice bath time would stay the same).
I did find this adjustment guide on the Instant Pot website that might be helpful to you. Most Instant Pot recipes have been developed with a 6-quart machine since that is the only size that was made for quite some time. https://instantpot.com/the-secret-to-making-the-most-of-a-mini-or-8-quart-instant-pot/
M.E.B. says
Interesting. I’m at a little over 5600’, and preparing them using 6-5-5 works beautifully. I use a DUO 6qt, and cook 8 brown eggs at a time. I tried your timing, and I didn’t like how dry the egg yolks were. Each time I backed off a minute, to see how the moisture content of the yolk changed. 6 is firm, but not dry.
I’ve never been able to peel boiled eggs well until the instant pot, no matter how many methods I tried. The membrane and/or shell would always, always, always stick to the egg. Love this.
SYDNEY says
I am so happy to have come upon your recipe for Instant Pot (IP) hardboiled eggs. After a few dismal attempts, I wanted to try, again, to use my IP and after reading an article about increasing time above 2,000 ft, I wondered if the altitude I live at (6200 ft in the Colorado Rockies) was a factor. After following your recipe for the altitude I live in, 10 min after the IP comes to pressure, with 5 min natural release and 5 min in ice water, the eggs peeled beautifully! And, the taste of the eggs were the best I’v ever eaten. I made deviled eggs, they looked and tasted very good. Thank you, thank you for your many hours of research and testing!
Toni Dash says
I’m so delighted this worked so beautifully for you too! I too think they are the best tasting hard boiled eggs I’ve ever had. Maybe it’s due to the pressure cooker retaining more nutrients and conventional boiling? Who knows! They taste great.
Rikke D says
This worked out beautifully. I cooked about 16 eggs at once. They peeled super easy and were all perfectly cooked. Two of them were just starting that gray ring around the yolk. I live at 9,500 feet so I cooked for 11 mins. Next time I’ll do 10 mins. Thanks for this easy recipe.
Joan Arpin says
Just made 18 eggs at one time!!! Live in foothills of Denver bear Red Rocks. Cooked 9 min. Only 2 cracked. Previously I had an egg cooker (46 years its worked!!) and could do 7 at a time. Can hardly wait to peal these…hard boiled eggs are our favorite side dish. Thank you thank you thank you for all of your testing!!
Toni Dash says
Yay! What a haul and so fast! I hope they peel like a dream (one of my favorite things about this recipe) AND I maintain they TASTE BETTER too (maybe that’s in my imagination but I do think they do)!
Lori Kohl says
Hi, I have some questions about this. I live along the foothills south of Denver. I got an 8 quart instant pot this Christmas and have since tried the 5-5-5 method, 4-4-4, and even 3-3-3. I use 2 cups of water for my 8-qt pot, ice bath and everything and every single time my eggs have come out over cooked with the green ring. I came to your web site hoping that you would have a different method for the altitude we live at, but you have had great success with the 5-5-5. Do you have any idea what might be going wrong for me?
Toni Dash says
Actually Lori my method is NOT the 5-5-5 method. The cooking time is based on your altitude. Following that I DO use a 5 minute release and 5 minute ice bath.
Give the post and recipe a re-read and see if this method doesn’t work better for you. I also never had success with the 5-5-5 method which is why I did my own experimentation and research to come up with this method that works for me every time!
Janice says
Many thanks for your research and posting these results! We also live in Boulder so I used 9 minutes and the eggs were done perfectly. We used a cool water bath (no ice) and have never had a batch of eggs so perfectly easy to peel.
Toni Dash says
Yay! So glad to hear. I maintain they TASTE better too (maybe that’s all in my mind lol).
Debbie says
Is there any adjustment that needs to be made if using a 3 quart instant pot for these eggs?
Toni Dash says
HI Debbie. Unfortunately my only experience is with a 6 quart Instant Pot. I don’t know if there are adjustments when using a smaller Instant Pot. I’ll try to do some research on this and will get back to you if I learn anything. Now that there are multiple capacities (there were not when I got my Instant Pot) I would think Instant Pot at a minimum would have information on their website about converting recipes between model sizes. You might want to take a peek there.
Sue S says
I was looking for a high altitude recipe for hard boiled eggs in the Instant Pot and came across this. I live at 7400 feet, so did a 10 minute steam. It worked PERFECTLY!
Toni Dash says
Yay!! I have a whole section of Instant Pot recipes you might like to try. I do love these eggs though ❤️
Courtney says
Greetings from Denver! Got an instapot for Christmas and chose to make hard boiled eggs for my first recipe. Thanks for doing all the leg work/experimenting for all of us living at altitude! They came out perfect!
Toni Dash says
Congratulations!! Glad you loved the eggs! I really think they taste better than conventionally boiled eggs too. Maybe that’s just in my head lol!
Shelby says
Thank you so much! I’m new to high altitude living and have been struggling with hard boiled eggs! Your method in the IP came out flawless and we had some delicious deviled eggs tonight!
Toni Dash says
Yay!! I’m so happy to know this!