The Bluster and the Burrow
Hard Boiled Eggs in the Instant Pot
Instant Pot hard boiled eggs using the 6-6-6 method deliver perfectly cooked yolks and easy-to-peel shells every time. This simple, reliable technique removes the stress from peeling and makes meal prep effortless.
Print Recipe
Equipment
- Trivet or
Ingredients
- 10 eggs
- 1 cup water
Instructions
- Pour 1 cup water into the bottom of the Instant Pot.
- Place your strainer, steamer basket, or trivet inside.
- Arrange 10 eggs in a single layer on top.
- Seal the lid and set to High Pressure for 6 minutes.
- When the timer finishes, unplug the Instant Pot and allow the pressure to release naturally for 6 minutes.
- Carefully release any remaining pressure.
- Transfer the eggs immediately to an ice water bath for 6 minutes.
Notes
You do not need to bring eggs to room temperature. Cold eggs straight from the fridge work perfectly with the 6-6-6 method.
Unplugging the Instant Pot during the natural release prevents the “keep warm” setting from continuing to cook the eggs. Residual heat is helpful; active heat is not.
If you live at high altitude and your yolks are slightly undercooked, increase the pressure time to 7 minutes while keeping the 6-minute natural release.
Do not skip the ice bath. It stops the cooking process immediately and protects the texture of the yolk.
Avoid the gray or green ring around the yolk. The gray ring forms when iron in the yolk reacts with sulfur in the white due to overcooking. It is cosmetic, but preventable. Stick to the 6-6-6 timing and move the eggs immediately to an ice bath. If you see a ring, reduce the natural release by one minute next time.
Store unpeeled eggs for the best texture. Keep them refrigerated in their shells for up to 7 days. If peeled, store in an airtight container and use within 3 to 4 days.
Cooking more eggs does not require more time. As long as they are in a single layer, the timing remains the same.
Nutrition
Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
