This post shows how to make perfect boiled eggs in an Instant Pot by using the 5-5-5 method. Make a great, high protein breakfast/snack – and they’re easy to peel!
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Hi guys – long time, no see! I took a few weeks off while my kids were on Christmas break to spend time with family and work on a few behind-the-scenes things for the blog. I’m back with a ton of fun post ideas that i can’t wait to share with you!
First up – a follow up to one of my most popular posts from last year. I shared how I make no-fail Instant Pot rice and it has become a really popular tutorial. There are so many basic recipes I make in the Instant Pot all the time – I thought I’d share another one with you guys today.
Once you make boiled eggs in an Instant Pot, you’ll never go back. It’s 10 times easier than trying to make them on the stove and, as long as you follow this method, they’ll be perfectly cooked and easy to peel each and every time. These are great to make in a big batch every few days for a quick, high-protein snack or breakfast.
The only real accessory (besides an Instant Pot, obviously) that you might not have for this tutorial is a silicone trivet. This is not a super expensive accessory, but is really great to have for boiled eggs in an Instant Pot. You can use the metal trivet that comes with most models, but it usually results in more burned edges and broken shells. The silicone is a little softer on the shells and allow better distribution of heat. (This is a similar model, for some reason I can’t find the exact one I have; but this is almost identical.)
Fill the bottom of your inner pot with 1-2 cups of water and place the silicone trivet inside. Gently place eggs in the holes of the trivet.
The method I use to make boiled eggs in an Instant Pot is the 5-5-5 method. This is an clever name to remember the method’s steps – 5 minutes of pressure cooking, 5 minutes of natural pressure release, and 5 minutes of soaking in ice water.
Once your water, trivet, and eggs (anywhere from 6-12) are in the Instant Pot, lock on the lid and set your cooker for manual, 5 minutes.
Allow that cook cycle to run, letting the pressure naturally release for 5 minutes before manually releasing remaining pressure.
Once the cook cycle is over and pressure is released, carefully (tongs recommended) remove eggs from the trivet. Place the eggs in an ice bath for at least 5 minutes to stop cooking and loosen up the shells.
If the shells break in transit from the cooker to the ice bath, not a big deal – the egg should be cooked enough to stay intact. That being said, I would recommend being gentle.
After soaking for at least 5 minutes in an ice bath, gently roll the egg on a hard surface to break the shell slightly.
The trick to getting these eggs to peel easily is to get underneath a membrane that holds the shell onto the egg. The ice bath helps this membrane separate from the cooked egg. Once you break the egg, use your finger to pry under this membrane. If you can do this, the shell should come off very easily (usually in one or two pieces, even with all of those breaks).
The 5-5-5 method is such an easy way to make boiled eggs in an Instant Pot. If you’re looking to keep a handy, high-protein snack on hand, this is such an easy way.
And for those who are concerned about the dreaded green yolk, this method is a great way to prevent that! Yolks almost always come out perfectly cooked (just make sure you don’t go over the time; they will become a little discolored if they’re overcooked).
Hope you guys enjoy! You can see more of my Instant Pot posts by clicking here.
PS – Before I go, I wanted to tell you guys about a fantastic discount that’s available through the end of the day today!
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If you want to check out more about the Healthy Meal Planning Bundle (including the full line-up), click here. You’ll even be able to get a few of my Freezer Meal Boot Camps through this bundle – 2 of the slow cooker sets I have are included!
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