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Instant Pot Hard Boiled Eggs
Making Instant Pot Hard Boiled Eggs using the 5-5-5 method is a foolproof way to get perfectly cooked eggs every time!
Course Breakfast, Lunch, Snack
Cuisine American, Western
Prep Time 1 minute minute
Cook Time 5 minutes minutes
Servings 12
Calories 63kcal
- 12 eggs
- ½ cup (118ml) water
- 1 teaspoon vinegar
Add water and vinegar to the bottom of the Instant Pot insert.
Next, place either an egg steamer rack or the trivet that came with your Instant Pot in the bottom of the insert.
Gently place your eggs on the rack or trivet.
Put lid on, lock and turn the valve to the sealing position.
Press manual high pressure and set timer for 5 minutes.
As soon as the cook time is done, allow for a 5 minute natural pressure release, then perform a quick pressure release.
Open the lid and remove the eggs using tongs or mitts. Place eggs in a bowl filled with ice and water for 5 minutes.
Remove your Instant Pot hard boiled eggs from the ice water bath and pat dry. Store them in the fridge or peel and eat.
- Suitable for gluten free, low carb, keto, paleo, and Whole30 diets.
- There are 0 (yeap, zero!)Blue Plan SmartPoints in a serving.
Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg