Making soft-boiled or hard-boiled eggs in the Instant Pot is the best way to do it!
This Instant Pot egg tutorial has everything you need to make flawless easy-to-peel eggs, from a runny yolk to jammy eggs to soft hard-boiled eggs.
What Makes This Technique So Effective?
- The strategy is quite dependable! Once you’ve found your ideal cooking time, you’ll be able to consistently boil eggs every time. Boiled eggs are great for last-minute snacks, meal prep, or even if you’re on an egg fast.
- Hard-boiled eggs can be kept in the refrigerator for up to 7 days unpeeled or 5 days peeled. Soft boiled eggs, unpeeled, can be kept in the refrigerator for up to two days.
- When cooking eggs on the stovetop, the usual rule is that older eggs function better. That may be true on the stove, but in my experience, whether your eggs are new or older, the Instant Pot produces the same results.
The Best Way To Make Them
That depends on your preference for boiled eggs. Because every appliance is different, your Instant Pot eggs may take a few minutes longer or shorter than mine, but in general, I stick to…
- 2 minutes for a partially set white and a runny yolk
For a set white and a runny yolk, about
- 3 minutes (see image below)
For a set white and a jammy yolk, cook for
- 4 minutes (see image below)
- 5 minutes for a mostly set yolk that is delicate (see image below)
- 6 minutes for a hard-boiled white with a lovely orange yolk and no gritty yolk (see image below)
- 7 minutes A hard-boiled white with a pale yellow yolk takes
- Make sure the eggs aren’t overcrowded. They’ll cook unevenly if they contact or if you’re working with so many that you can have two layers. To cook a large number of eggs at once, work in smaller batches or use an Instant Pot egg rack.
- Do your eggs have a green/grey ring around the yolk? That suggests your eggs were either overdone or not cooled soon enough. It is, nevertheless, safe to eat. The ring is just the product of a chemical reaction occurring within the egg.
- It is critical that you act quickly. If you want soft-boiled eggs, release the pressure in the Instant Pot as soon as the cooking time is complete. They will be overcooked if you cook them just a little longer.
- Allow your eggs to come to room temperature before placing them in the Instant Pot if they crack during cooking.
Eggs in a Snap
|3 minutes to prepare
7 minutes to cook
10 minutes total
Making soft-boiled or hard-boiled eggs in the Instant Pot is the best way to do it! This Instant Pot egg tutorial has everything you need to make flawless easy-to-peel eggs, from a runny yolk to jammy eggs to soft hard-boiled eggs.
- cup cold water see Notes
- ice bath
- Instant Pot
- Instant Pot trivet or metal steam basket
- Fill the Instant Pot halfway with water. Place eggs in Instant Pot with trivet or metal steam basket inside.
Eggs cooked in the Instant Pot
- Seal the Instant Pot with the lid. Set the pressure cooker to manual high pressure and cook for… 2 minutes for mainly set white and extremely runny yolk 3 minutes for set whites and runny yolk 4 minutes for set white and jammy yolk
Counting eggs in the Instant Pot by cook time
Quick When the cooking time is over, release the pressure.
- Remove the eggs immediately and place them in an ice bath for 5 minutes.
ice bathed eggs
- When the eggs have completely cooled, gently crack them on the countertop by tapping or rolling the entire surface of the shell. Shells should be removed. You can keep the eggs in their shells and peel them when you’re ready to eat them if you prefer.
- 1 cup of water is required for a 3-quart or 6-quart Instant Pot. 1.5 cups of water is required for an 8-quart Instant Pot. Use cold water; warm or hot water will affect the cooking time.
- After cooking, the eggs will be extremely hot, so use a potholder to remove them from the Instant Pot.
- This procedure works with any type of egg and any number of eggs. To attain the desired effect, jumbo eggs may require an additional minute per advised time.
To test and perfect this procedure, we utilized a 6-quart Instant Pot. Cook times may vary slightly from one Instant Pot to the next, as they do with any device, and from one altitude to the next.
Serving: 1egg, Calories: 75kcal, Carbohydrates: 1g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 212mg, Sodium: 12mg, Calcium: 7mg, Net Carbs: 1g