Peel-Perfect Instant Pot Hard-Boiled Eggs (5-5-5 Method)
The 5-5-5 rule: 5 min pressure, 5 min rest, 5 min ice bath.
Method · 9 steps
- 1
Pour 1 cup cold water into the Instant Pot. Insert the wire trivet.
- 2
Arrange eggs in a single layer on the trivet. If you're doing more than 6, a stackable steamer basket works — just don't pile them directly on each other.
- 3
Lock the lid, set valve to SEALING. Cook on HIGH PRESSURE for 5 minutes. Total time is about 12-15 minutes including pressurize (since it's a small amount of water).
- 4
When cook time ends, set a timer for exactly 5 minutes and let pressure NATURALLY RELEASE. Do not touch the valve.
- 5
Meanwhile, fill a large bowl with 4 cups water and plenty of ice.
- 6
At the 5-minute mark, do a QUICK RELEASE for any remaining pressure.
- 7
Immediately transfer eggs with tongs to the ice bath. Set a timer for 5 minutes. This stops the cooking and contracts the egg from the shell.
- 8
Peel under a thin stream of running water — the shell slips off in 2-3 pieces.
- 9
Slice in half, sprinkle with flaky sea salt and pepper, or serve whole with hot sauce.
Chef's notes
- →The 5-5-5 rule works on fresh eggs (unlike stovetop) because pressure loosens the membrane from the shell.
- →Don't skip the ice bath — that's what separates the shell from the white.
- →For soft-boiled: 3-3-3 (3 min pressure, 3 min NR, 3 min ice bath) gives a jammy yolk.
Storage
Fridge 7 days unpeeled in shell. Peeled eggs 5 days in a covered container with a damp paper towel.
