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Perfect Instant Pot Hard-Cooked Eggs

November 12, 2017

By Kath Dedon

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After several attempts at making hard-cooked eggs in my Instant Pot, I finally made Perfect Instant Pot Hard-Cooked Eggs!

There is nothing wrong with J.Kenji Lopez-Alt’s method for steaming eggs; I have made many Perfect Hard Cooked Eggs using his method. If I didn’t have an Instant Pot I would definitely continue to steam them.

However, I do have an Instant Pot! So future hard-cooked eggs at Chez Dedon will probably be produced in my Instant Pot now that I’ve figured it out.

If you search the Internet, you’ll find a surprising number of ways to make hard-cooked eggs in an Instant Pot. I tried some of them. 5 minutes of high pressure with 5 minutes of natural release before doing a quick release did not work for me. The yolks were not fully cooked. 8 minutes of high pressure with 5 minutes of natural release worked a bit better, but the yolks still had a small spot that was not quite done.

I found Amy and Jacky’s blog post about cooking eggs in the Instant Pot. They used low pressure and cooked the eggs for 5, 6, 7, 8, 9, 10, 11, 12, 13, and 14 minutes. They posted photos of all of the eggs to show how they turned out. For hard-cooked eggs, the 12-, 13-, and 14-minute eggs looked like they would suit me the best.

Since 13 minutes is the timing I use for steaming eggs, I decided to try that with the Instant Pot. It worked beautifully! I feel like I’m all ready to make deviled eggs for holiday get-togethers!

Update 11/15/17:  

Yesterday I opened a new carton of large eggs and cooked them in the Instant Pot with Low Pressure for 13 minutes. They had a green ring around the yolk indicating that they were overcooked. (See photo at the end of this blog post.)

Today I cooked some more eggs from the same carton with Low Pressure for 12 minutes and they were perfect. Blogger Ron of Lost in a Pot reported in a comment to this post that he cooked perfect eggs using Low Pressure for 12 minutes as well. From now on I will set the timer for 12 minutes. 😉

 

Perfect hard-cooked egg

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Perfect Instant Pot Hard-Cooked Eggs

(Adapted from Amy and Jacky’s recipe on their blog, Pressure Cook Recipes)

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(print the recipe)

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This method calls for using cold tap water and cold large eggs. Using warm water, room-temperature eggs, or eggs that are a different size could affect your results.

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2 – 8 large eggs, cold from the refrigerator

1 cup cold tap water

  1. Put the steamer rack that came with the Instant Pot in the pot. Put the eggs on the rack and pour in the water. Put the lid on and set the steam release handle to Seal.

Eggs in the IP

 

2. Press the Manual button and then press the Pressure button. Use the “-“ button to select Low Pressure. Set the time for 13 minutes 12 minutes.

3. While the eggs are cooking, prepare a bowl of ice water so it’s ready to cool the eggs.

4. When the 12 minutes under pressure are up and the Instant Pot beeps, press the Keep Warm/Cancel button to turn off the IP. Move the steam release handle to Vent for a quick pressure release.

5. Remove the lid. Put the eggs in the ice water to chill for 5 minutes.

Chilling in ice water.jpg

 

5. Refrigerate for future use.

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Perfect hard-cooked egg - Copy

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Photo for the 11/15/17 Update:

The egg on the left was cooked for 13 minutes. The perfect egg on the right was cooked for 12 minutes.

eggs

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5 Comments leave one →
  1. Ron permalink
    November 13, 2017 5:24 am

    This is a fantastic method for cooking hard eggs and the only one I use these days. Our eggs come from a neighboring farm and we get them on the counter, so I use HP 12 minutes quick release followed by an Ice bath. Nice post Kath.

    • November 13, 2017 6:07 am

      Your farm-fresh eggs must be wonderful! It’s so interesting to me that you get great results with HP for 12 minutes when LP works for me. Obviously, there’s more than one way to hard-cook eggs in an Instant Pot.

      • Ron permalink
        November 13, 2017 6:25 am

        I’m not sure how I got to 12minutes HP. I remember trying 8, and the eggs weren’t completely set. I have 8 eggs that need to be cooked so I’ll try 12 minutes low pressure and see what happens.

        • Ron permalink
          November 13, 2017 7:09 am

          OK, I’m back. First, my bad, I checked my records and it was 7 minutes at HP with quick release. But I decided to try 6 eggs at the low pressure for 12 minutes with quick release and ice bath. I’m converted. The yolks are creamer than when cooked high pressure for 7 minutes. I’m a low pressure hard egg guy now.

  2. November 14, 2017 7:26 am

    Good to know, Ron! Thanks so much for your feedback. 🙂

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