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–+ servings

Instant Pot Hard-Boiled Eggs (8 quart)

Perfect for breakfast or when you need a protein-rich snack during the day.
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Prep Time 3 minutes
Cook Time 3 minutes
Preheat and Release (Approximate) 7 minutes
Total Time 13 minutes
Servings: 12
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water
  • 1 dozen eggs

Equipment

  • 1 Pressure Cooker 8 quart
  • 1 8 quart strainer

Method
 

  1. Prepare an ice bath large enough to immerse your strainer full of eggs.
  2. Fill the 8 quart instant pot with one cup of water.
  3. Insert the strainer into the pot and add up to a dozen eggs. If your eggs are too large, you may need to use less.
  4. Using the manual function, set the instant pot to pressure cook for 3 minutes, and then hit "start."
  5. When done pressure cooking, immediately release the pressure.
  6. When the lid is able to turn, remove the strainer full of eggs from the instant pot, and plunge it into the ice bath.
  7. Let the eggs rest in the ice bath for 10 minutes. Then remove.
  8. Wipe eggs and refrigerate them in a container. Or, peel the eggs to eat immediately.

Notes

These hard-boiled eggs are semi soft in the center and should not produce any green around the yolk.

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