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Instant Pot Hard Boiled Eggs

Yield 6 eggs


  • 1 cup water
  • 6 Large/XL Eggs (Or as many as you want/can fit in one layer on the steam rack without stacking eggs.)


  1. Insert steam rack into the bottom of the Instant Pot.
  2. Pour one cup water in the bottom of the stainless bowl.
  3. Place your desired number of eggs on top of the steam rack.
  4. Close and lock the lid and make sure the vent on top is closed.
  5. Plug in machine, power on, and press the MANUAL button.
  6. Adjust time to either 5, 6, or 7 minutes* on the display with the “-” button. (The time will depend on your altitude and size of the egg. Test a small batch [1-2 eggs] on the shortest time, and then adjust timing for future batches if needed.)

  7. Let cook. Once finished, turn the vent/quick release valve to the open position until you no longer hear or see steam, and the float valve is down.
  8. Open lid. Transfer eggs to a water bath until cool enough to crack open and eat. To store: Completely cool cooked eggs in an ice water bath before storing in the refrigerator up to 1 week. To reheat in the microwave: Peel egg, poke several times all over with a fork, and heat 30+ seconds until warm.

Recipe Notes

-Instructions altered from Predominantly Paleo

*Cook times are longer at higher altitudes because water and other liquids evaporate faster and boil at lower temperatures.

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