Just one more reason to fall in love with my Instant Pot! Hard boiled eggs in 5 minutes with no hard water splash stains on my stove to clean? Sold. Seriously it doesn’t get easier than this. Not to mention peeling them was a dream. The shells slipped right off! Reasons why it made the top ten list of kitchen gadgets in our new ebook Clean Eating. Simplified. GET YOURSELF ONE!!!
Instant Pot Steamed Eggs
Ingredients
- Eggs
Instructions
-
Pour 1 cup water into the Instant Pot and position steam rack (included). You can use a metal steam basket on top of rack if you'd like.
-
Place 5-7 eggs on steam rack. (you can use canning lids or metal mini cookie cutters if needed to separate/hold the eggs) mine rested well without.
-
Close lid and steam valve. Select MANUAL setting, and adjust time down to 4 minutes (soft boiled) 5 minutes (medium boiled) or 7 minutes (hard boiled) using +/- buttons.
-
While eggs are cooking, fill a medium metal bowl with ice and water to create an ice bath.
-
Whenfinisghed cooking, place a cool cloth on the lid and quick release the steam valve. Use tongs to transfer eggs to a cold ice bath for 1-2 minutes.
-
Peel and enjoy!
No need to keep the eggs from touching, and you can cook more than that if you want! I make them all the time!
So 1 cup is all you need to add. I added about 1/2 pot. Guess I will see how that works
Yes that is all!
I just tried this after several attempts using different recipes and they came out perfect. This is the 1st one Ive tried using the steam button instead of the pressure one. Thank you.
Oh yay! I am so glad they worked out well for you! Mine are perfect every time as well and they peel like a dream!
I tried this reciepe and the eggs weren’t even close to being done. The time should be adjusted to say a natural release for a period of time then rapid release as when I did straight rapid release the eggs were not done.
Hi Melissa,
I have used this recipe weekly for over a year with no problem! Let me experiment with the new instant pot, maybe that’s what went wrong?
It depends if your eggs are cold to begin with. If straight out of the fridge, I do 4 mins steam plus natural release for hard boiled.
Great info, thank you Melissa!!
This did not quite work for me, but it is definitely a jumping off point to fiddle with. Thank you for sharing it. About 2/3 of the yoke weren’t all the way cooked through.
What I did – I didn’t have the recipe open and couldn’t remember, and thought it was 5 minutes of Steaming not only the 4 minutes you instructed us to do. So I put it on Steam for 5 minutes and did a rapid release. Immediately I opened the pot and placed my test egg in an ice bath for 5 minutes. I shelled it (it peeled like a dream) and then sliced it with an egg sliver…. It wasn’t quite done. I’m going to test again starting with a 2 minute natural release before doing the rapid and see if that’s just enough. If not, I will add a minute each time and see what happens.
I want to thank you though, because this will still end up being faster since it comes up to pressure so much quicker than when using the “high pressure” function. Oh, and they came out perfect in every other way. The texture was amazing, it peeled off so so easily, and the yoke color was the best yet that I have seen from Instant Pot-ing eggs (and I do this at least once a week). The yoke was a beautiful bright yellow. AND, the shell did Not crack during the process like I feared it might. This was really good news. So, thank you, thank you!
Oh good! I ‘m glad it was helpful!! I’ve noticed not all instant pots are created equal. Mine works perfectly every time following this recipe, but my mothers (who lives downstairs) struggles. SO bazaar!!
Did you do high pressure or low pressure steam?
High pressure!