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No-Fail Instant Pot Soft-Boiled Eggs (perfectly runny yolks & no slimy whites!)
Learn how to make no-fail Instant Pot Soft-Boiled Eggs with perfect, runny yolks and no slimy whites! Easier than poaching & cooks in just 2 minutes!
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If the only thing I ever cooked in it was eggs, owning an Instant Pot would still be 100% worth it.
We make a lot of eggs in our Instant Pots! (Yep, I have 2… here’s why!)
Because… eggs are just so easy, everyone likes them, they’re inexpensive, and they’re versatile! Breakfast, lunch, or dinner, eggs just work.
Instant Pot hard-boiled eggs are one of my staple pressure cooker foods. I mean, when you can put raw eggs in and take perfectly cooked hard-boiled eggs out 4 minutes later, it’s kind of a no-brainer.
Plus, those pressure cooked boiled eggs work for quick snacks, as breakfast with a side of yogurt or toast, on-the-go snacking or meals, packing in school or work lunches, and making quick deviled eggs. (<– Like my Everything But The Bagel Deviled Eggs…yummmmm!)
Here’s how to make no-fail hard-boiled eggs in your Instant Pot (hint: this is NOT the 5-5-5 method!).
Lately, though, we’ve been into soft-boiled eggs.
Perfectly Runny Yolks — NO Slimy Whites!
I’m a runny yolk kind of girl, but I HATE slimy, uncooked egg whites. Those gooey whites are a textural offense to my mouth. So gross!
That’s why I love over-medium fried eggs — runny yolk, no uncooked whites.
It’s why I avoid poached eggs unless I make them myself — because every restaurant poached egg I’ve tried has slimy, raw egg whites.
I actually prefer using my Instant Pot to make soft-boiled eggs over poached eggs. They take less time and need far less babysitting!
Plus, let’s just face it, properly poaching an egg requires a bit of culinary skill and knowledge — but soft-boiling eggs in a pressure cooker requires knowing how to push buttons. 😉
We choose the Instant Pot every time when we want creamy, pastured egg yolks in which to dip our sourdough toast or bacon or sausage.
I just love the benefits of deep yellow, pastured egg yolks and love serving them this way to my family! 🙂
Instant Pot Soft-Boiled Eggs
Basically, to get perfect soft-boiled eggs (the kind with a runny yolk but a cooked white) you cut the hard-boiled cooking time in half. So, 2 minutes instead of 4.
Everything else is exactly the same:
- Place eggs on the metal trivet that fits inside your Instant Pot. I typically use my 6-quart Instant Pot for eggs.
- Add a cup of water.
- Put the lid on the pot and seal the vent.
- Cook on high pressure.
- Immediately release pressure AS SOON AS IT BEEPS. This is SUPER important as every extra second that the eggs are left under heat and pressure cooks the yolks more and more.
- Use tongs to carefully transfer the soft-boiled eggs to some pre-prepared ice water.
They only need to sit in the ice water for a couple of minutes to completely stop cooking. As soon as they’re cool enough to handle, you can crack and peel!
Now, here’s the full recipe for Instant Pot Soft-Boiled Eggs!
No-Fail Instant Pot Soft-Boiled Eggs (with perfectly runny yolks & no slimy whites!)
Learn how to make no-fail Instant Pot Soft-Boiled Eggs with perfect, runny yolks and no slimy whites! Easier than poaching & cooks in just 2 minutes!
Cook Time 2 minutes
Servings 6 eggs
Ingredients
- 6eggs
- 1cupwater
Instructions
Place the metal trivet in the stainless steel insert of your Instant Pot.
Place eggs on top of the trivet. You can cook up to 1 dozen eggs.
Add 1 cup of water to the pot.
Put the lid on the Instant Pot, checking that the vent is sealed.
Press Manual and adjust the time to 2 minutes on high pressure.
While the eggs cook, prepare a bowl of ice water.
As soon as the Instant Pot beeps, immediately release pressure.
Remove the lid and use tongs to place each egg into the bowl of ice water.
After 2 to 3 minutes, carefully peel the eggs, slice, and serve!
Pin it!
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[…] Eggs are another thing you can cook successfully in an Instant Pot. Not just poaching eggs, as the recipe above, but you can also boil eggs, and softly boil them at that for tasty delicious soft boiled eggs. These eggs cook in just 2 minutes! Just don’t forget something to dip into that runny delicious yolk! See the recipe instructions here. […]
Hello! My metal trivet is missing but I have a silicon one. Will that change anything? Thank you!!!
Any type of trivet that fits in your pot should work just fine.
I have a 6qt Instant Pot Max and I used 4 eggs right out of the fridge and they were perfect. So we had eggs Benedict this morning.
Yummy!! Thanks for sharing!
Great recipe. I have an Instant Pot Max 6qt and I took the eggs directly from the fridge. Just like an egg Benedict, nice and runny.
Eggs from the Instant Pot peels so easy!
Peeling was a nightmare for me. Any tips? The egg was so delicate that it just ripped to pieces as I peeled it. All this being said it was heavenly! Thanks!
How old were your eggs? The older eggs are, the harder they are to peel.
I believe it is the opposite. The older eggs peel better than the young one.
https://www.popsugar.com/food/Why-Fresh-Eggs-Difficult-Peel-When-Hard-Boiled-7429332
Are the eggs cold or room temerature?
Room temperature
I just tried this with 18 eggs using the stackable egg rack in the 8 qt Duo Evo Plus IP. I have beautiful hard yolks; but, not the runny yolks I was dreaming of :(. I have a stove-top steaming method almost perfected for runny yolks….. back to it I guess. Thanks for sharing.
The Instant Pot I used for this was simply the Duo. I don’t know if the Evo Plus works the same.
Made this in an 8qt, rested with 2 eggs. Came out perfect
Wonderful!
I have the same aversion to funny white yolks as you do. I tried making soft boiled eggs in my Instant Pot Due 6qt, following your instructions and the whites were too funny still. I tried more eggs and let them go a minute longer, still whites were too runny. Then I consulted my Instant Pot Bible soft boiled eggs recipe (pg 34), which at the beginning states the importance of cooking on LOW pressure, not high. Made them again but for 5 minutes on LOW pressure, and they turned out perfect. Regardless, thanks for sharing your recipe with us.… Read more »
I’m glad you were patient enough to experiment and find what works for you!
Hi Lindsey, wonderful recipe! I’m new to the IP. Once you do a quick release of pressure, how long do you need to leave the lid in place before it’s safe to open? I get a little nervous of removing lid too soon, and because of this my eggs are a little firmer than I’d like. Thank you!
Hi Mary! As soon as the pressure is released, you can immediately remove the lid. Leaving them in there with the lid on will continue to cook the eggs, resulting in a harder cooked egg, and possibly over-cooked eggs. You can use an oven mitt if you’re afraid of the steam burning you, but I’ve never had a safety issue with opening the lid immediately after pressure is released! Hope that helps!
As soon as the little shiny circle of metal to the right of the release valve drops down, you can take the lid off. Poke it with a skewer if you are unsure whether it’s down or not. That ‘pin’, as it’s called is held up by any slight pressure in the pot. When it’s down, you can be assured that the pressure is gone.