Pressure Cooker Hard-Boiled Eggs Recipe

Name: Pressure Cooker Hard-Boiled Eggs
Prep time: 5 min
Cook time: 6 min
Total time: 46 min
Yield: 8
Ingredients: 2 cups water, or as needed; 8 fresh eggs; 4 cups cold water; 4 cups ice cubes

Cook Time: 6 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings.

2 cups water, or as needed
8 fresh eggs
4 cups cold water
4 cups ice cubes

Directions

Follow these simple steps to make perfect eggs using a pressure cooker:

Step 1: Gather all the ingredients and ensure you have everything ready.
Step 2: Fill the pressure cooker with the minimum amount of water as specified by the manufacturer. Be sure to check your models instructions for the correct amount.
Step 3: Place the eggs into the steamer basket above the water level in the cooker.
Step 4: Seal the lid of the pressure cooker and bring it up to low pressure. This usually takes a few minutes.
Step 5: Once the cooker reaches low pressure, set the timer for 6 minutes. Allow the eggs to cook while maintaining low pressure.
Step 6: After 6 minutes, remove the pressure cooker from the heat. Let the pressure drop naturally for about 5 minutes.
Step 7: While waiting for the pressure to drop, prepare an ice water bath. In a large bowl, combine the cold water and ice cubes.
Step 8: Use the quick-release method to safely open the pressure cooker. Once the lid is removed, carefully transfer the hot eggs into the ice water bath. Its best to use an oven mitt or spoon to avoid burns.
Step 9: Let the eggs cool completely in the ice water for about 30 minutes. This helps stop the cooking process and ensures the eggs peel easily.

Recipe Tip

Allowing the pressure cooker to reach high pressure will cause the eggs to crack. Always maintain low pressure for best results.

Nutrition Facts (per serving)

Nutrition	Amount	% Daily Value*
Calories	63	-
Total Fat	4g	6%
Saturated Fat	1g	7%
Cholesterol	164mg	55%
Sodium	70mg	3%
Total Carbohydrate	0g	0%
Protein	6g	11%
Calcium	32mg	2%
Iron	1mg	4%
Potassium	62mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History and Origin of Hard-Boiled Eggs

Hard-boiled eggs have been a staple in kitchens around the world for centuries. While their exact origin is hard to pinpoint, they have been popular for both their simplicity and nutritional value. Early records suggest that boiled eggs were a common food during ancient Roman times, and they were carried by travelers as a convenient source of protein. The practice of boiling eggs was widely adopted across cultures due to their affordability, ease of preparation, and long shelf life. However, the advent of pressure cooking has introduced a more modern and efficient method of cooking them, offering a faster and easier way to achieve the perfect hard-boiled egg.

Regional Variations and Cooking Methods

While hard-boiled eggs are universal, different cultures and regions have developed their own unique methods of cooking and serving them. In the United States, pressure cooking has recently become the preferred method for boiling eggs due to its speed and ease. In contrast, traditional methods such as boiling eggs in a pot of water are still common in many homes worldwide. In other parts of the world, such as Japan, eggs are often cooked soft-boiled or marinated for use in ramen and other dishes. The pressure cooker method ensures that eggs are evenly cooked and easy to peel, regardless of their freshness.

How Pressure Cooking Differs from Traditional Methods

Pressure cooking hard-boiled eggs offers several advantages over traditional boiling. The main difference lies in the cooking environment. When eggs are boiled in water, the temperature reaches a steady 212F (100C), and the eggs are submerged for a set amount of time. In contrast, the pressure cooker uses high-pressure steam to cook the eggs at a higher temperature, allowing for a more even and quicker cook. This method ensures that eggs are perfectly cooked with firm whites and yolks, and the best parteasy peelingespecially for fresher eggs that would otherwise be difficult to handle using traditional boiling methods.

Where Are Hard-Boiled Eggs Commonly Served?

Hard-boiled eggs are a versatile food found in various cuisines across the world. In the United States, they are a common ingredient in salads, sandwiches, and as a topping for dishes like cobb salad. They are also a favorite snack for people looking for a high-protein, low-calorie food. In Europe, particularly in the United Kingdom, hard-boiled eggs are often served as part of a traditional breakfast or in salads. In Asia, they may be found in ramen or used as a side dish in bento boxes. Thanks to the pressure cooker method, making hard-boiled eggs at home has become even more popular, ensuring that they are always available as a quick snack or meal component.

Interesting Facts About Hard-Boiled Eggs

Did you know that the color of an egg's shell doesn't affect the flavor of the egg? The color simply depends on the breed of the chicken. Additionally, eggs are an excellent source of protein and nutrients, including vitamins A, D, and B12. One of the most interesting things about hard-boiled eggs is that they were among the first foods to be successfully preserved by refrigeration, which led to their popularity in packed lunches and picnics. Pressure cooking has now made them even easier to prepare, and many people use this method to streamline meal prep for the week. Hard-boiled eggs are also a great option for those looking to maintain a healthy diet, as they are low in carbs and high in protein.

FAQ about Pressure Cooker Hard-Boiled Eggs Recipe

After cooling the eggs in an ice bath, store them in the refrigerator. Place them in an airtight container or a sealed plastic bag to keep them fresh. Hard-boiled eggs can last for up to one week in the fridge.

Yes, older eggs are actually easier to peel than fresh eggs. While fresh eggs work fine in a pressure cooker, you may find that eggs that are 5-10 days old peel more easily.

Yes, you can double the recipe and cook more eggs. The cooking time and pressure remain the same. Just make sure the eggs are stacked in a way that allows steam to circulate around them for even cooking.

A green ring around the yolk usually happens when eggs are overcooked. Make sure you do not exceed the suggested cooking time and allow for a natural pressure release to avoid overcooking the eggs.

Yes, you can use a stovetop pressure cooker. The cooking time may vary slightly based on your specific stovetop model, but typically 5-6 minutes of cooking time with a 5-minute natural release works well.

To prevent cracking, do not overfill the pressure cooker with water. Also, avoid bringing the cooker to high pressure. Following the recipe’s instructions for low pressure and using a steamer basket can help reduce the risk of cracking.

While an ice bath is not strictly necessary, it helps to stop the cooking process and makes the eggs easier to peel. If you don't have ice, a bowl of cold water will suffice.

It’s best to let the eggs cool in the ice bath for a few minutes to ensure they are cool enough to handle and peel easily. Peeling them right away might result in tearing the whites.

For softer yolks, reduce the cooking time to about 4 minutes under pressure, with a 5-minute natural release. Adjust based on how soft or firm you want the yolk to be.

Comments

Paula

10/06/2025 01:52:54 PM

I have an electric Instant Pot, not a stove top pressure cooker. I cooked the eggs on Manual for 6 minutes, did a natural release for 5 minutes, and let the eggs sit in the ice bath for only 6 minutes, not 30. They peeled easily and were perfectly cooked!

Duely

02/01/2019 03:50:30 PM

I typically do not leave reviews, I am the one who usually reads them, but I felt like I should review this for those of you that have an old-style pressure cooker. I have an antique presto for court that was belonged to an old friend. I was intrigued by pressure cooking eggs to hard boil them and I almost purchased an instant pot just for that reason. My daughter raises chickens, and always has fresh eggs. They are typically impossible to hard boil and peel. As an experiment I placed 10 eggs in the bottom of my pressure cooker on the rack, added 2 cups of cold water, 1 teaspoon of salt and a fourth of a cup of white vinegar. I brought them to pressure, and when the jiggler started rocking, timed them for three minutes. I took them off the heat and allowed it to sit for five minutes. I quick released the steam, and placed them in water and ice for 10 minutes. They are perfect. Peeled like a dream.

Rick

07/18/2024 06:32:35 PM

I too used an Instant Pot in Pressure Cook mode. I loaded my eggs in an egg trivet with a cup of cold water. The first time I tried this I let the eggs sit under pressure for 5 minutes, natural vent for 5 minutes and ice bath for five minutes. The egg yolks came out green which means they cooked too long making the too hard for my taste. Tough to use overcooked yolks when making deviled eggs. The next time I tried this I brought the pressure time down to 3 minutes, 5 minute natural vent and water bath 5 minutes. PERFECT!!! Rolled the eggs on a flat surface to crack the shells and they peeled perfectly without damage to the egg whites. I can't believe I've been boiling eggs the hard way for all these years.

Meryll Dawson

02/17/2020 09:45:52 PM

I have a Ninja Foodie, and this is just one of the many ways I use it. I put the low rack in with a good cup of water. I can easily put 8 eggs on there and I use the pressure lid and set the pressure for 3 minutes. If I want the yolk a bit creamier I put it for 2 minutes. Of course it also takes a few minutes for it to come up to pressure. When the timer goes off I do a quick release and have a bowl of ice water to plunge them into. After about 5 minutes they are ready and so unbelievably easy to peal and eat and enjoy.

OldMiso6496

07/14/2023 01:05:15 PM

I cooked this in my Pressure KIng Pro 3 litre using a silicone sling egg steamer, the 3 litre has no included steam accessories, added water to 1st level and used 'rice' function for 7 minutes for a hard boiled egg. It was perfect. No cracked eggs and the shell released effortlessly. I will never boil eggs any other way, I can leave unattended without worrying about boiling over or water boiling dry. Game changer!!!

Monrovia

05/13/2017 07:15:29 PM

I'm using the Cuisinart on Low. 6+5 minutes is way too long in my opinion. Produced dry, pasty yolks. 5 minutes, release, cold bath is what works perfectly in the Cuisinart.

AnnieBea57

01/26/2020 03:47:40 PM

I have a Crockpot Express - the big one. I use the rack on the bottom, pour in about a cup of water (really it's OK to guess!) and arrange about 8 large eggs on the rack. I use High Pressure time of 5 minutes, let it sit after cooking for 5 minutes to let pressure come down a bit, then move over to Quick Release. As soon as I can unlock, I move the eggs to an ice water bath for about 5 minutes and they come out perfect and peel like a dream! Only way I do hard-boiled eggs now.

Aimee Simmons

04/26/2020 10:29:41 PM

excellent results. I went 4 minutes with the steam option on my instant pot. there was just a little dot in the center of the yolk that was not cooked through, so it was good. I am seeing if I can make it do soft boiled... ish...

Boo

09/18/2017 02:42:55 PM

This WORKS! Pressure cooking is fast and easy. I use a stove-top cooker (5 minutes under pressure rather than 6). Nice firm whites, bright yellow yokes, and easy to peel (that may be the best part!). The eggs (age doesn't matter, 1 day old or 10 day old) are exposed to constant 212 deg near 14 psi steam, no cracks, not just hot water close to 212 deg in the standard method of hard boiling; and the total overall time is quicker. Do 2 eggs or a dozen for the same length of time. Then deep cool water (55 deg) immersion is fine; ice is really not necessary for me. Then refrigerate the eggs... The steam pressure cooker method makes for easy peeling, too. Also try the egg-in-a-glass with a little water trick, shake hard, to remove the shell quickly.

CutthroatCharity

06/14/2019 08:37:51 AM

This is the PERFECT way to make "hard-boiled" eggs!!! No need for any of the 5000 egg peeling 'hacks' out there, these peel smooth & clean for picture-perfect deviled & molded eggs. Did you know hard boiled eggs can melt in your mouth? I didn't until this recipe. Not too hard, not too soft, no weird grey-green color...these are the eggs Goldilocks would eat! I don't have a pressure choice on my pot-either I'm using pressure or I'm not. I've found that the ice bath is not necessary, either, if you don't have a bunch of ice on hand. I have a silicone collander that holds 8-12 eggs perfectly, so I use that rather than a rack, & once the pressure is released, I use tongs or finger holders to move the colander to my sink which I stopper & fill with cold water. Once I can hold an egg in my bare hands, I start peeling. I might have 1 cracked egg out of 8-12 eggs (yes, I've done a full dozen with the same exact timing & it comes out just like doing 8 eggs). I dont mind the cracked one, I just cut it so the crack is on 1 side & use it for my test egg - just like the first pancake, you've gotta test for seasoning, right? lol

jillybear

01/11/2016 11:39:17 AM

This is the only way to go! I use my Insta pot as well. The ease of peeling, lack of heating up the kitchen with hot steaming water and no green egg yolks make this fabulous. I sometimes use slightly less water & do more eggs by adding a second layer on top with metal cookie cutters to cut down on the eggs touching each other. I think when adding more eggs he might need to add a tad bit to the time.

Doug Di Giovanni

03/26/2025 02:39:54 PM

So quick, and they always peel perfectly! This is a keeper recipe! I'm not using a fancy Insta pot, but instead Mum's old Presto Pressure Cooker.

Howard Webster

11/15/2024 10:52:46 PM

Been having problems pressure cooking HB eggs. These tuned out perfect. I have a ninja and followed the directions. I did raise the eggs up about a inch. I believe that made the difference.

GoldenHerb1741

09/23/2024 04:23:10 PM

I made it on my instapot awesome, and so easy, you just push the egg button.

mizrobin

07/28/2024 07:28:32 PM

I do mine 5 - 5 - 5. Steam 5 minutes, rest 5 minutes, ice bath 5 minutes. Best hard boiled eggs EVER

Sarah Flores

04/15/2024 11:31:36 PM

Literally foolproof.

TimidHerb9982

04/07/2023 02:45:04 PM

This is amazing especially since my husband is diabetic and it’s a great snack to keep his blood sugar stable and allows him to fill the belly.

ckvandev

12/31/2022 10:15:37 PM

I will never boil eggs any other way. This is so easy and makes perfect eggs. Easy to peel and delicious. I have taught my 12 year old and 9 year old sons how to do this. They love eggs and will make them.

Steve

04/13/2022 07:37:38 PM

I will always make hard boiled eggs this way, they came out perfectly cooked and were easy to peel liek the author said

Enzo Rinaldi

03/21/2021 09:55:35 PM

Perfect!

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