Pressure Cooker Hard Boiled Eggs

Instant Pot Perfect Hard Boiled Eggs: The 7-7-7 rule gets hard cooked eggs that are easy to peel and the perfect texture every time!

5 from 22 votes

Pressure Cooker Hard Boiled Eggs

Make fool-proof hard boiled eggs in the Instant Pot with my tried-and-true 7-7-7 method. Using a pressure cooker is the best way to guarantee easy-to-peel eggs with the perfect texture every time!

Prep Time7

Bake Time7

Natural Release Time7

Total Time21

Recipe Author Lynn April

Servings: 12 eggs

Ingredients

▢ 1 cup (240mL) of cold water¹
▢ 12 large eggs²

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Instructions

Add the cold water, the wire trivet that came with your Instant Pot, and cold eggs to the pot.
1 cup (240mL) of cold water¹, 12 large eggs²
Put on the lid and turn the lever to "sealing."
Press "manual" and adjust the cook time to 7 minutes.
When the Instant Pot beeps, the display will read "L 0:00." This is your "keep warm" setting and it will begin counting up.
After the InstantPot has warmed for 7 minutes, carefully move the knob to "venting." When most of the noise has stopped, remove the lid.
Using tongs, remove the eggs and place into a prepared ice bath for at least 7 minutes. After this point, you can stop and store your eggs or peel them immediately.

Notes

Cold water: be sure you are using cold water. Hot or even warm water will change the cooking time. This means you'll also need to start with a cold pressure cooker, so if you're using it for more than one batch, you'll want to let it cool completely before starting the next one.
Eggs: I find the best results with old eggs (at least 1 week post-purchase) as the membrane seems to separate better from the shell. If all you have are brand new eggs, be aware they could be a little more difficult to peel.

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.