Perfect Pressure Cooker Hard-Boiled Eggs
- 1½ cups water
- 6 large eggs
For best results, we recommend using:
- Pour water into your pressure cooker pot. Set steamer rack over the water.
- Arrange eggs onto the steamer rack.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Eggs and cook for 5 minutes.
- Once the cooking cycle has completed, allow pressure to release naturally for 5 minutes, then set steam vent to Venting to quick-release remaining pressure.
- Plunge eggs immediately into an ice bath to cool completely, about 5 minutes.
- Peel eggs to serve.
As is always the case with hard-boiling eggs, you want your eggs to be a few days old to help make them easier to peel. However, using your pressure cooker to get your hard-boiled eggs, will help them be easier to peel than if you simply boiled them in water, removing one of the most-frustrating elements of enjoying this high-protein snack.
For more pressure cooker hard boiled egg recipes, you might enjoy:
What others are saying
John Wilkinson says:
The eggs were perfectly done and pretty easy to peel, but two of 6 were cracked wide open, and although still cooked and perfectly edible, they were misshapen, if that makes a difference.
Melinda Westad says:
These came out very good, very easy to peel. But there’s a little gray around the yolks so I think I’ll try pulling them out of the pot 1 or 2 minutes sooner.
Shirley Kerns Welcome says:
Hard boiled eggs no longer a hassle! The shells, literally fall off, and the yolk remains a beautiful lemon yellow. What a useful appliance!
Lori Bishop says:
Wow...Cooking on the "Eggs" setting ~ perfecto, no guess work!! After cooling eggs in an ice bath for 5 min. I put 2 eggs at a time into a jar, of warm water ( having water about 1/2" below the egg level) screw the cover on, give it about 10-15 shakes and the egg slides right out of the shell!! Super easy & fast!!
Joe Menendez says:
I'm "the deviled egg guy" in my family. I've been struggling for years to serve them with less craters than the moon has! Finally tried a Multipot and I can't believe how easy these are to peel! Many people have asked what the maximum amount eggs that can be cooked in one batch, and according to https://thecookingfamily.com/many-eggs-can-make-instant-pot/ you can make 78! (Right up to the brim of the pot - yes, far past the max-fill line. ) And although it takes much longer to come to pressure, up to a half hour, the cook time is still 5 minutes with the same cup and a half of water!
Amber Callahan says:
How do I set the time? Help. I’m trying to cook eggs now
Tom McCarty says:
Pressure cooking is not like other modes, ie oven. You more than likely can put in a double layer Or 12 eggs. Same time used. I also have a Fissler PC and it’s ok to cook 1 or more chickens at a time with no more Adjustments, just don’t over crowd. See if steamer pan works for extra space.
Ted Cruze says:
With extra large eggs 5 minutes over cooked the eggs for my taste. 4 minutes worked better. I used only two ice cubes in the water bath and cracked and peeled the eggs right away. They peeled beautifully. I like the eggs a little warm for deviled egg sandwiches.
Skye Hill says:
I can’t believe how perfectly these eggs turned out. So easy, no guesswork at all.
Mike Flanders says:
Cooked great! But how many eggs at a time? What nobody says is that it takes 7 minutes to build pressure for the 5 minutes cooking, then five allowing normal venting, and 5 to cool in ice bath. 22 minutes for 6, 18 eggs takes 66 mins?
Loriel Bashore says:
Easy cook, Easy peel- 2 dozen eggs, 100% success- no torn eggs and beautiful yolks!
Ryann Burkart says:
Yay! I can FINALLY make the perfect hard boiled eggs than peel so perfectly... I might cry!
Tom Hart says:
So easy to peel. Question, how many eggs can be done at a time and is the time different?
Angie McGuire says:
We’ve never been able to peel farm eggs... until now! My husband just said, “these are the easiest peeling eggs I’ve ever ever ever encountered!” And there’re no surprises inside. Perfectly cooked every time.
Charles Adams says:
I always thought that green coating on the yolk was just normal. Now my eggs look as good as they taste. Just one more good reason among many to buy this great kitchen tool.
K Emery says:
Perfect and easy! For Bantam size eggs select Egg with 4 min cooking time and allow pressure to release naturally for 4 min, then set steam vent to Venting to quick-release and immediately submerge eggs into cold tap water. I boiled 54 bantam size eggs in 3 batches and peeled them all in 30 minutes. Unbelievable!
Barbara Rasse says:
Not a lot to say except now I’ve got easy-to-peel, perfectly cooked hard boiled eggs! So easy and foolproof my kids can do it!
Ines Serate Maldonado says:
Too easy!!! Best investment ever!!
Janice Pound says:
We were delighted with how easily they pealed after putting in cold/ice water. Do a dozen and use for various needs for several days. Can’t wait to try rice next!
Aja A says:
Finally made hard boiled eggs in my pressure cooker today after years of making them sous vide. WOW! These eggs cooked quickly and peeled so easily- as I am always messing up my eggs with my other methods. Will continued to make eggs this way from now on.
Jeremy Hughes says:
This recipe has changed the game for me. It's the perfect way to hard boil a large batch of eggs quickly and easily. I do this every Sunday for my meal prep. If I only ever used my pressure cooker for making hard boiled eggs I'd be totally good with that.
Sarah Gray says:
The quick cooking time makes preparing hard boiled eggs a breeze. This is a fail-proof recipe to ensure the best eggs.
Santana Williams says:
Makes perfect eggs every time. Getting ready for Easter and this will make it a lot easier to cook a bunch of eggs and prep them for their dye job!
DC Cote says:
I never used to make soft boiled eggs because it's not quick and I never know if they're cooked fully or not. This recipe takes all the guess work out of it. I made boiled eggs every week now for my meal prep. Best kitchen hack ever!
Caro Hodgin says: