Everyone has their own “trick” to making hard boiled eggs, baking soda, poking a hole in the bottom, so many minutes boiling, so many minutes in an ice bath. It should be no surprise, that making hard boiled eggs in the Instant Pot is not only incredibly easy- there are no tricks to remember. Plus, our eggs our fresh from local chickens, which can make them hard to peel after hard-boiling. These farm eggs peeled beautifully- no more boiling / baking / tricks for me! Now, the actual time is widely debated, but my personal best results are from using the 5-5-5 method.*
My very favorite way to enjoy hard boiled eggs is with Primal Kitchen’s Chipotle Lime Mayo. This is THE. BEST. MAYO. EVER. And if spicy chipotle isn’t your jam, they have a regular version as well. You can love it too! Click here to purchase:
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- 12 Farm Fresh Eggs (mine were refrigerated) – you can do up to 30 at a time.
- 1 cup water
- Ice for bath
- Place the trivet or steam basket in the Instant Pot.
- Pour in 1 cup of water
- Gently add eggs to the Instant Pot.
- Place lid on- make sure the valve is set to “sealing”
- Set the Instant Pot to Manual – High – 5 minutes.
- Prepare ice bath
- When time is up, leave the Instant Pot for 5 minutes, then use quick release to release pressure.
- Carefully move eggs to ice bath.
- Enjoy with a bit of mayo, chives and chipotle!
I love having hard-boiled eggs on hand for a quick snack, and after making these hard boiled eggs in the Instant Pot- I will always be using this method!
Among IP’ers (Instant Pot-ers), this is known as the 5-5-5 method, because it should only take 5 minutes for the Instant Pot to get up to pressure, 5 minutes pressure cooking, and 5 minutes until you quick release. Some have had luck using the same method, but upping the minutes to 6-6-6. When I have used this method- they eggs have turned out overcooked. You can also use 4-4-4 to have a gooey center!