No-Fail Instant Pot Hard-Boiled Eggs (no more 5-5-5 or 6-6-6 & works on farm-fresh eggs, too!)
This is the ONLY way to do boiled eggs in the Instant Pot! With No-Fail Instant Pot Hard-Boiled Eggs, you get easy-to-peel, perfectly cooked eggs every time — even farm-fresh eggs! No more 5-5-5 or 6-6-6; this method for pressure cooking eggs is simpler and faster!
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How many ways are there to boil an egg??
You’d think there wouldn’t be that many… but there are.
And people are confused!
First of all, if you don’t already have an Instant Pot, the ability to make perfect hard-boiled eggs in just a few minutes is reason enough to own one. Just get one already. You’ll love it! 🙂
Second, I bet I see at least 5 comments per day in the Instant Pot Community Facebook Group from people who tried various methods of hard-boiling eggs in their Instant Pots — most of the time lamenting because whatever method they used didn’t actually work.
The most common methods are the 5-5-5 and 6-6-6.
What The Heck Is 5-5-5 and 6-6-6??
The first number is how long the eggs actually pressure cook. The second number is how long to leave the eggs in the Instant Pot AFTER they’ve cooked, otherwise known as NPR or “natural pressure release”. And, the final number is how long to put the eggs in a cold water/ice bath.
So, the 5-5-5 method is 5 minutes of cooking, 5 minutes sitting in the IP still under pressure, and 5 minutes in cold water. Same with 6-6-6.
Furthermore, MANY folks swear by these methods. I’m not saying they don’t work because they obviously do, or people wouldn’t keep using and recommending them.
However…
#1 — They’re unnecessary.
Even if you get great results using these methods, there is a better, faster way! And, I’m allllllll about better and faster! Anywhere that I can save time and still get good results, I’m in!
(By the way, save time this week by letting me plan dinner for you. Download your FREE Real Food Instant Pot Dinners 7-Day Meal Plan!)
#2 — They don’t always work for farm-fresh eggs.
Ever experienced the massive frustration that is peeling a fresh egg? It’s maddening (assuming you can even get the shell off without obliterating the white)!
The 5-5-5 and 6-6-6 methods don’t reliably work on super fresh, from-the-farm eggs. My no-fail method does!
No-Fail Instant Pot Hard-Boiled Eggs
This is the ONLY way to do boiled eggs in the Instant Pot!
Have you ever noticed a grey ring around the yolk of your boiled eggs or experienced rubbery whites? Both are signs of over-cooked eggs! With this no-fail method, you get perfectly cooked, easy-to-peel, hard-boiled eggs every time.
- No watching a timer.
- Works every time, especially on fresh eggs!
- You peel them when you’re ready!
- No “natural pressure release” because that actually overcooks the eggs.
- IP boiled eggs are 1 of 6 Instant Pot meal preps that’ll save your sanity!!
Are you ready for No-Fail Instant Pot Hard-Boiled Eggs? P.S. I’ve also got you covered on Instant Pot Soft-Boiled Eggs — no slimy white, perfectly runny yolks!
UPDATE!
After 2 years of receiving comments from folks who’ve tried this method, I have some updates and notes to add…
#1 — Altitude matters.
Several people have commented that my method hasn’t worked for them. I always reply to their comment with a question: Are you at a high altitude? Though I have yet to receive an affirmative response to my question, I suspect that altitude may be the reason for their failures.
That’s not their fault nor mine; however I think it’s an important consideration. People at high altitudes who normally cook their foods for longer periods will likely have more success with the 5-5-5 or 6-6-6 methods simply because the eggs are cooking for longer in the Instant Pot.
I live at less than 1,000 feet above sea level — LOW altitude.
#2 — Egg Temperature.
Though it’s mentioned in the recipe notes, I’ve had some requests to make this information more prominent.
This method is for farm-fresh eggs, which are usually not refrigerated but are kept out on the counter at room temperature. So, of course, if you use cold eggs and the method doesn’t work, egg temperature is likely the culprit. We get our eggs from local farmers who don’t wash or refrigerate the eggs, meaning my eggs are room temperature when I make Instant Pot hard-boiled eggs.
That said, I have used cold eggs with this method and had success every time. In 2 years of using this method, I have NEVER had one failed attempt!
#3 — Freshness also matters.
Just like altitude and egg temperature matter, the freshness of your eggs also matters. Whether boiled on the stove or in your Instant Pot, older eggs are going to be harder to peel. Period.
Again, my method is for farm-fresh eggs — they’re fresh! I never have the same batch of eggs sitting on my counter for more than a few days.
If you use my method with 3-week-old, refrigerated eggs, at a high altitude, and it didn’t work, please don’t leave me a poor review or comment. Thanks!
No-Fail Instant Pot Hard-Boiled Eggs
With this no-fail method, you get perfectly cooked hard-boiled eggs — yes, even when your eggs are fresh off the farm — EVERY TIME! No watching a timer, peel when you're ready, no grey ring around the yolk!
Ingredients
- 1dozen farm-fresh eggswill work on grocery store eggs, too
- 1cupwater
Instructions
- Place the metal trivet in the bottom of the stainless steel insert of your Instant Pot.
- Add 1 cup water to the pot.
- Place the eggs on the metal trivet.
- Put the lid on the Instant Pot, checking that the seal and all parts are in working order.
- Seal the vent.
- Press the "Manual" button and adjust the time to 4 minutes on high pressure.
- When it beeps, IMMEDIATELY release the pressure.
- As soon as the pressure has released, IMMEDIATELY remove the lid.
- Using tongs, transfer the cooked eggs to a bowl.
- Cover the cooked eggs with cold water and set aside until cool enough to handle or even several hours, until you're ready to peel them.
- Peel, then store in a covered, airtight container in the fridge.
Recipe Notes
This method is using ROOM TEMPERATURE, farm-fresh eggs. If your eggs are refrigerated, take them out of the fridge and allow them to come to room temp before cooking.
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What do you think of this method for boiled eggs? Will you give it a try?
Post originally published on April 1, 2018. Updated with new pin images on April 10, 2019. Text updated on January 13, 2020.
I use farm fresh eggs after they have been refrigerated for up to 1 day to 2 weeks or more and the 5-5-5 method works awesome for me.
Not saying your method does not work(I haven’t tried it) but what’s not broke, why fix it….lol
have a blessed day
Can double layer them? So you can 2 dozen at a time.
I did this today with fresh farm eggs that “the girls” laid just this week! Perfect eggs! Out of about 26 eggs I tore up two. Thanks for the advice
I am not at altitude and used farm fresh eggs at room temperature. Also chose medium and large eggs to hedge my bets as to how they would come out. Tasty but came out totally soft boiled and tore up when peeling…pic of one of the medium eggs attached. The larger eggs were even less done. Taking suggestions….most of the other egg recipes I see are with refrigerated eggs and I don’t really want to have to do that before boiling eggs all of the time.
Did you see the notes in the post about altitude, etc? That may be a factor depending on where you live.
I had the same experience. My first batch came out With the white all runny. Ran the rest through a second time and they came out with soft boiled yolks. Oh well. On to trying other options.
This is perfect! I just made 14 fresh eggs (that’s how many my egg trivets hold) and they peeled perfectly, and were perfectly cooked! And it takes less time! THANK YOU!!!
Do you place the eggs on the trivet “pointy” side down or up? I store my fresh eggs in cartons pointy side down (not refrigerated – unless I have to wash one), and I usually put them on the instant pot trivet that way, too. It may not matter, but I’d like to know how you do it! I’ve used this method for a long time, but I had some trouble peeling my batch this morning so here I am looking around for other methods/tricks!
Hi! I’ve literally never paid attention to what directions my eggs are laying. Mine are probably on their sides? It honestly never occurred to me to care or notice, so I don’t think it’s a big deal.
What is the 555 or 666 method? Never heard of it.
Google it. 🙂
Has anyone come up with a successful workaround for using refrigerator-cold store bought eggs? I would rarely be organized enough to plan ahead and bring my eggs up to room temperature.
Try this method with your cold eggs. The result might not be identical, but it will be fine. 🙂
I’ve used this method with cold eggs. I always cook high pressure for 4 mins, regardless of egg temp, but may wait 45 seconds to a minute before I manually release the pressure when using cold eggs.
I have fresh eggs from our hens that I want to try this way. However, I don’t want to cook a full dozen. Should I adjust the time for fewer eggs? Thanks
No need to adjust the time for fewer eggs. I’ve done as few as 2 eggs with this method and it still worked!
I never leave reviews but I just had to say that I have never had hard boiled eggs turn out this great before!! Perfect whites, creamy yolks with no green ring, and they peeled in nice big chunks…not a single damaged white. My eggs were store bought a few days ago. They were out on the counter for an hour or so but were not yet fully room temp, and this worked perfectly! I just got chickens this year but they haven’t started laying yet- anxious to see how they work with those. Thank you for a winner!
YAY! You’re so welcome! Thank you for trying this method and taking the time to come back and leave a review! That’s so helpful for me and others who find this method and wonder if it works!
awesome
I have a 10qt. Pressure cooker pot. I have cooked about 3 dozen eggs at a time. I used a 5-8-5 method and it worked perfectly!!!
That’s great!
I have a 6 Qt Instant Pot and 5-5-5 worked every time. I got a 8 Qt Instant pot for xmas and I recently went to boil a dozen eggs with 5-5-5 and the eggs were raw whites and yellow. I tried again a day later and this time I did the 7-5-5 again they were undercooked. The whites were better and the yoke was thicker but still not good. Is it the amount of water? I always used 1 cup of water in my 6 Qt and I used 1 cup in the 8 Qt. Any help I have… Read more »
Sorry you’re having such a hard time with your eggs! How frustrating! 1 cup of water is the recommended amount for boiled eggs, no matter what size pot you’re using. Make sure your pot is set to HIGH pressure. If altitude isn’t an issue for you and your pot is set to high pressure, I honestly can’t think why your eggs wouldn’t be working!
Never have I had egg peel so easy. The fact that I can now use my fresh eggs from the coop just makes me happy. Thank you thank you
Wonderful! Thanks so much for taking the time to come back and leave a comment! It really helps others who are trying a new method for the first time. 🙂
Room temp!!! Thats my prob.
I made a dozen eggs yesterday using eggs that’s my chickens have laid in the last 3 days. I did everything according to the instructions and they were cooked just right. Had trouble peeling a few of them but other than that the recipe worked out really well. This was my first time using the instant pot to make hard boiled eggs.
Glad to hear everything worked out well!