Print
Perfect Hard or Soft Boiled Eggs made in your instant pot pressure cooker or stovetop. Best of all, they are so easy to peel! A healthy paleo, whole 30 and ketogenic option for breakfast, salads, sandwiches, deviled eggs, an after or pre workout snack and Easter eggs.

Perfect Hard and Soft Boiled Eggs - INSTANT POT or STOVE TOP

Instant Pot Eggs - Hard boiled and soft boiled eggs can be made in a pressure cooker or on a stove-top. With this easy method, you will learn how to make perfectly cooked eggs.



Course Breakfast
Cuisine American
Keyword Easter recipes, how to cook perfect eggs, instant pot eggs, pressure cooker
Prep Time 1 minute
Cook Time 6 minutes
Total Time 7 minutes
Servings 9 servings
Calories 71 kcal
Author Kelly

Ingredients

  • 9 large eggs SEE NOTES REGARDING EGG SIZE
  • 1 cup water

Instructions

FOR INSTANT POT EGGS:

  1. Insert a steamer rack in the inner pot of the Instant Pot. Pour water inside.

  2. Place the eggs on top of the steamer rack. Close and seal the lid. Switch valve to sealing.

  3. Press the MANUAL or PRESSURE COOK (high) button and adjust time to:

FOR SOFT BOILED EGGS WITH A RUNNY, PARTIALLY COOKED YOLK: 2-3 MINUTES

FOR SOFT BOILED EGGS WITH AN ALMOST COOKED YOLK: 4 MINUTES

FOR MEDIUM BOILED EGGS: 5-6 MINUTES

FOR HARD BOILED EGGS: 7-9 MINUTES

  1. Allow 5-10 minutes for the Instant Pot to come to pressure. After the selected minutes are up and the eggs are cooked:
  2. Immediately do a quick release by using a long spoon and push the valve to venting - allow all the steam to release. Carefully unlock and open the lid.
  3. Using tongs, transfer eggs to a large bowl with ice cold water and keep running the cold water into the bowl until the water stays cool. Allow eggs to sit in the cold water until completely cool (I leave mine for about 8-10 minutes). Once the eggs are cool, gently crack and peel.

STOVE-TOP METHOD:

  1. Place the eggs in a medium-large (depending on how many you make) pot and cover with cold water.
  2. Cover with lid and set the pot over high heat and bring the water to a rolling boil.

  3. As soon as the water comes to a boil, immediately remove the pot from the heat and allow to sit, covered for the correct time depending on desired doneness below:

FOR HARD BOILED EGGS

  1. 16-18 minutes

FOR MEDIUM BOILED EGGS

  1. 8-12 minutes

FOR SOFT BOILED EGGS

  1. 4-6 minutes
  2. Using tongs, transfer eggs to a large bowl with ice cold water and keep running the cold water into the bowl until the water stays cool. (Alternatively, you can also place the eggs in an icebath). Allow eggs to sit in the cold water until completely cool (I leave mine for about 8-10 minutes). Once the eggs are cool, gently crack and peel.

  3. *please note the size of your eggs will affect the cooking time. I used large eggs for all of these cooking times. It is also imperative to immediately transfer the cooked eggs to a bowl containing ice cold water in order to peel easily. I used large eggs for all of these cooking times.

Recipe Notes

*please note the size of your eggs will affect the cooking time. I used large eggs for all of these cooking times. It is also imperative to immediately transfer the cooked eggs to a bowl containing ice cold water in order to peel easily.

Nutrition Facts
Perfect Hard and Soft Boiled Eggs - INSTANT POT or STOVE TOP
Amount Per Serving (1 egg)
Calories 71 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Cholesterol 186mg62%
Sodium 72mg3%
Potassium 69mg2%
Protein 6g12%
Vitamin A 270IU5%
Calcium 28mg3%
Iron 0.9mg5%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.