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5 from 1 vote

Instant Pot Hard Boiled Eggs

Prep Time3 minutes
Cook Time4 minutes
Course: Snack
Cuisine: American
Diet: Gluten Free
Servings: 16 eggs
Calories: 63kcal

Ingredients

  • 16 large eggs
  • 1 cup water

Instructions

  • Place the wire rack in the bottom of the Instant Pot. Pour in 1 cup of water.
  • Place the raw eggs on the rack and fit them in tightly. I can usually fit 16, but that will depend on the size of your eggs.
  • Close the Instant Pot, make sure the valve is closed, and hit the manual button. Reduce the time to 4 minutes and let them cook. (high pressure)
  • As soon as the timer goes off, hit cancel and release the pressure. Leaving them in there will result in them overcooking.
  • Transfer them to a large bowl (I use a serving spoon) and cover with cold water. Let cool for 5 minutes.
  • Peel while still warm and rinse any shell pieces off.
  • Use immediately or store in the fridge.

Nutrition

Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg