Instant Pot Eggs (Perfect Hard-Boiled & Soft-Boiled Eggs)

4.85 from 20 votes
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A thorough guide on how to use your Instant Pot to make perfect hard-boiled and soft boiled eggs in less time. {Gluten-Free}

Instant pot eggs for perfect hard-boiled, medium-boiled, and soft-boiled eggs

I’ve been using my Instant Pot for quite a while. Throughout that time, I’d heard so much fuss about Instant Pot eggs but didn’t understand what the big deal was. Until I tried it myself! My first reaction was OMG – these are the most perfect soft-boiled eggs ever!

Back in China I enjoyed boiled eggs for breakfast. The cooking became such a hassle after I moved to the US. First of all, the electric stove takes forever to boil a pot of water. Plus, since the heat is harder to control, I can rarely get the tender texture I prefer. All these problems are solved by using an Instant Pot!

Instant pot eggs for perfect soft-boiled eggs

Why you want to make eggs in an Instant Pot

  • The results are very consistent. If you’ve been boiling eggs on the stovetop, you probably need a bit of luck to get the desired texture. In an Instant Pot, you can get perfect hard-boiled or soft-boiled eggs every single time.
  • The cooking time is super short, plus you don’t need to monitor your pot. The perfect soft-boiled eggs take as little as 2 minutes to cook under pressure, with 5 minutes to add the pressure before that.
  • The eggs are very easy to peel.
  • You can make a single egg or as many as a dozen eggs in one batch.

Easy peel Instant Pot eggs

How to make the perfect eggs in an Instant Pot (Pressure Cooker)

1. Equipment you need

You will need:

  • Instant Pot (or a traditional stovetop pressure cooker)
  • The trivet that comes with the Instant Pot
  • A pair of tongs (to remove the eggs once done)

2. How many eggs you can make?

The answer is: as many as you want, but you need to make sure the eggs don’t fall into the water. You can even stack the eggs in two layers, so you can make more at one time.

3. How it works.

You will need to pour one cup of water into the Instant Pot. Then place the trivet inside the pot, then place the eggs on top of the trivet. During cooking, the eggs will be steamed at high pressure. Once done, move the eggs into an ice bath for a couple of minutes to cool. It yields very consistent results, is quick to cook in batches, and the eggs are super easy to peel.

Instant pot eggs cooking steps

4. Cooking time

I used a 6-quart Instant Pot to make 6 large eggs. I’ve also tried cooking between 2 and 10 eggs at a time. The cooking time stays the same, regardless of quantity.

Soft-boiled eggs: 3 to 4 minutes at high pressure. My favorite cooking time is 3 minutes, at which I get perfectly cooked egg whites with runny yolks.

Medium-boiled eggs: 5 to 6 minutes at high pressure, where a portion of each egg will harden and the rest of it stays very tender and creamy.

Hard-boiled eggs: 8 to 10 minutes at high pressure. Personally, I like the results after 8 minutes, where the egg yolk is fully cooked but still soft. At the 10-minute mark, the egg yolk will be cooked further but won’t taste too dry. The 10-minute eggs are perfect for deviled eggs.

Instant Pot Eggs - A thorough guide on how to use your Instant Pot to make perfect hard-boiled and soft-boiled eggs in less time. #instantpot #pressurecooker #recipes #lowcarb #mealprep

Important things to note

1. Always use fast release

Always use fast release immediately after the eggs are done cooking under pressure. If you leave the eggs in the pot, they will continue to cook in the residual heat and your eggs will be overcooked.

To safely release the pressure, use a long spatula or a pair of tongs to move the valve to the release side. Do make sure your hand is not over the valve while doing this.

How to quick release pressure of Instant Pot with a pair of tongs

2. Does egg size matter?

The answer is: yes. This recipe assumes you’re using large eggs. If you’re using medium eggs, reduce the cooking time by 1 minute. If you’re using extra large eggs, add 1 minute.

3. Why use an ice bath?

The ice bath will cool the eggs immediately so they won’t keep cooking in the residual heat. Plus, the eggs will be “shocked”, which makes them very easy to peel.

What if you don’t have ice? No problem at all! Simply run the eggs under cold tap water for 1 to 2 minutes, until they are cooled enough to peel. The eggs might be slightly easier to peel using the ice bath method, but the tap water method is a lazy one that I use all the time.

Instant Pot eggs troubleshooting

Why did my eggs come out too hard or too soft?

This is the most common question. Remember, many factors affect the cooking time needed for perfect eggs. For example, high elevation, the size of the eggs, the temperature of the eggs, quantity of eggs, the model of your Instant Pot, etc.

I’ve seem many recipes for Instant Pot eggs, but none of them share the exact same cooking time.

In general, if you’ve followed the recipe but did not achieve your desired results, simply add 1 to 2 minutes to get a more cooked egg, or decrease by 1 to 2 minutes to get a softer egg. Test until you achieve the texture you prefer.

Why did my eggs crack during cooking?

Make sure you place the eggs on the steaming rack without letting them touch the water. If you put the eggs directly into the water or partially in the water, the eggs might jostle during cooking and crack open. Also, stacking too many eggs can also cause cracking. If you want to cook more eggs in one batch and minimize cracking, investing in an egg rack might be a good idea.

To tell you the truth, if you are as big a fan of boiled eggs as I am, I would invest in an Instant Pot, if only just to make perfect eggs so easily! They are that good and that convenient. And of course, there are so many other great, easy, and delicious dishes you can make using an Instant Pot.

Instant pot eggs for perfect hard-boiled eggs

More Instant Pot recipes

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

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Instant Pot Eggs - A thorough guide on how to use your Instant Pot to make perfect hard-boiled and soft-boiled eggs in less time. #instantpot #pressurecooker #recipes #lowcarb #mealprep

Instant Pot Eggs (Perfect Hard-Boiled & Soft-Boiled Eggs)

4.85 from 20 votes
A thorough guide on how to use your Instant Pot to make perfect hard-boiled and soft boiled eggs in less time. {Gluten-Free}
Author: Maggie Zhu
Course: Breakfast, Side
Cuisine: International
Keyword: instant pot, pressure cooker
Prep Time: 5 minutes
Total Time: 10 minutes
Servings: 2 to 14 Eggs


  • 2 to 14 large eggs
  • 1 cup water


  • Steaming rack that comes with the Instant Pot
  • Pair of tongs


  • Place the steaming rack (or the egg rack) in your Instant Pot and pour 1 cup water into the bottom of the pot. Place the eggs on the rack in a way that most of them don’t touch the sides of the pot.
  • Close the lid and seal the valve. Press the “manual” button, set the pressure to "high", and set the timer to get the preferred results: 3 minutes for perfect soft-boiled eggs, 5 minutes for medium eggs, and 8 minutes for hard-boiled eggs. To get an idea of the egg yolk texture, check out the infographic in the blog post above.
  • Prepare an ice bath by combining a few handfuls of ice and some water in a big bowl.
  • When the cooking is done and you hear the beep, immediately use a pair of tongs to turn the valve to release the pressure. Be careful not to put your hands or face near the valve, so the steam won’t burn you. The release will be quick, less than 1 minute.
  • Once the pressure has released, you will hear a small click. Immediately open the lid and use a pair of tongs to transfer the eggs into the ice bath. Let cool for 1 to 2 minutes, or until the eggs are cooled enough to handle.
  • Peels the eggs and enjoy! You can store the eggs in an airtight container in the fridge for 3 to 4 days.


Bonus tip: my family’s favorite boiled egg dipping sauce is: 1 tablespoon light soy sauce + 1 tablespoon Chinkiang vinegar + 1 teaspoon sesame oil. Try it once and it’ll blow your mind.


Serving: 1large egg, Calories: 72kcal, Carbohydrates: 0.4g, Protein: 6.3g, Fat: 5g, Cholesterol: 186mg, Sodium: 70mg, Sugar: 0.4g
Did You Make This Recipe?Don't forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

Instant Pot Eggs - A thorough guide on how to use your Instant Pot to make perfect hard-boiled and soft-boiled eggs in less time. #instantpot #pressurecooker #recipes #lowcarb #mealprep

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Reader Questions and Reviews

  1. Danielle says:

    5 stars
    All you had to say was easy to peel. That is my biggest problem with soft boiled eggs. I’m totally going to try this (why haven’t I tried it already???)

    • Share S. says:

      We have the Instant Pot ultra 80 (8 quart). I followed your instructions for a hard boil at 10 mins on high pressure steam setting. They turned out fantastic! After the ice-bath they pealed like a dream. I wanted to also add that I skeptically tried your variation of a dipping sauce. I was thrilled with it!!! I will so be dipping my boiled eggs in that going forward. It seems like it would make a really good Asian salad dressing too. I’ll likely try that soon with sliced boiled eggs and mandarin orange pieces. Thank you for sharing that dipping sauce idea.

  2. Gabriel says:

    My Instant Pot has a Low Pressure and a High Pressure setting for pressure cooking. Which did you use for the recipe? I didn’t see it specified anywhere

    • Maggie says:

      Hi Gabriel, I used High Pressure setting for this recipe. Thanks for reminding me about this. I’ll add it to the recipe now.

  3. Lynn says:

    5 stars
    Just cooked 2 soft boiled eggs for 3 minutes and they came out PERFECT. So grateful you posted these instructions. Thank you!

  4. Laura says:

    5 stars
    My daughter requests her soft boiled eggs to only be done in the instant pot now!!

  5. Judy says:

    What temperature are your eggs at the beginning? Cold from the fridge or room temp?

    • Maggie says:

      Hi Judy, I used the cold eggs directly from the fridge.

      • Tim says:

        My first Instant Pot attempt at anything after the water test. Put 1 cup of water in, put the wire rack in the bottom, 4 cold large eggs, cooked 5 minutes on high pressure, instant steam release. Straight into an ice bath. Eggs whites were not cooked through and runny/slimy although the yolks were what I’d call perfect soft boil. They were also extremely hard to peel and lost about half the whites to sticking to the shell.

      • Maggie says:

        Hi Tim, I’m sorry to hear the eggs did not come out as well as you expected.
        I wonder if you live in a place with high altitude? I think it affects the Instant Pot cooking time (refer to
        There’re other factors that affect cooking time, such as the size and brand of Instant Pot you use. I do remember that I’ve seen varies IP egg recipes online and some of them require longer cooking time than mine. My recommendation is to experiment with your setup (maybe try out cooking for 8 or 10 mins) and find out the perfect cooking time.

  6. Erik says:

    Thank you for the article. I am planning on buying an Instant Pot. Can you tell me which version you use? There are many models between Duo and Max.

    Thank you,
    – Erik

    • Maggie says:

      Hi Erik, I used the most basic Instant pot Duo 6-quart (the first one pops up on Amazon if you search Instant Pot). It has been working well. I think other versions have added functions, but the basic one does well if you don’t need those features.

  7. Connie Stafford says:


  8. Rick says:

    5 stars
    I had extra-large eggs, so I steamed them at high pressure for 11 minutes, followed by the ice bath. Worked perfectly, and easy to peel. Thanks!

  9. Lily says:

    5 stars
    Awesome post! Very informative and helpful in deciding how much time vs. how runny the yolk I want. I did your recipe for 10 minute eggs and they came out perfect.

  10. Mary says:

    5 stars
    They turn out perfect every time. Peel so easily!

  11. Charles J Arik says:

    Ow does high pressure translate to a stove top pressure cooker? 5 , 10 , or 15 pounds?

  12. Me too says:

    Use less water will help speed up the initial pressure a bit cuz it takes less time to boil the water

  13. Cyndy says:

    5 stars
    I tried it with 14 eggs in the steamer basket. I cooked them for 10 minutes then the ice bath. The eggs peeled so easy. I’m going to have beautiful deviled eggs!

  14. Gina Lynn Kincaid says:

    5 stars
    This method worked great! I have a 6 qt pot. After the first batch at 10 mins on medium (I put in 12 eggs) I experienced a couple that blew out on one end, but the rest peeled so easily I was shocked.. (Btw, I used my own chicken eggs that were just over a week old and had been refrigerated, but left out for half an hour prior to cooking. ) I reduced the next batch to 8 mins and they turned out perfect with no casualties. I’ve had such a hard time getting the timing right when I just boil them that I avoid doing them. Now I can count on consistency through using the instant pot.

  15. Narina Jeson says:

    These look absolutely delicious! You have amazing food photography too :] As much as I know my girl’s will love these, I know I will too!

  16. Polly says:

    5 stars
    how long will the soft boiled last? I would like to make about 10 to last the week. thanks for the recipes!

    • Maggie says:

      Hi Polly, I think most of the safety guide said only store the soft boiled eggs up to 2 days. I’ve stored them for 3 to 4 days in the past without problems.

      • Polly says:

        5 stars
        thank you, I can’t wait to try more of your recipes, they all look delicious!

  17. tarp says:

    5 stars
    I have an Instant Pot 6 quart Lux. I follow your instructions and my boiled eggs turn out perfect and peel easily. Thank you for the wonderful recipes

    • sol rosenberg says:

      Oh my. Just got a new instant pot and it’s awesome. Im a dude and I followed your instructions exactly. Im making deviled eggs for Christmas. 10 minutes, easy peel. I don’t understand why people are having problems doing this. Best hard boiled eggs I’ve ever done

      • sol rosenberg says:

        Ugh, well it’s time for me to eat crow!! After I steamed my single “Test Egg” which turned out perfect, I loaded it back up with 24 eggs. I followed exact same instructions that worked for my single egg (10 mins, ice bath etc) and it took me 45 minutes to peel all of them they were so difficult. even the skin was hard to remove.
        I was under the impression the results would be the same with one egg or many eggs.

  18. Sandy says:

    How do I add a picture of my eggs? They were PERFECT 🙂 Thanks for the instructions for my IP

    • Maggie says:

      Hi Sandy, I’m so glad to hear the eggs turn out well! My website doesn’t have a function to upload a picture right now but I’ll able to see it if you share it on Instagram or Facebook tagging @omnivorescookbook 🙂

  19. Angel says:

    5 stars
    Excellent!!!!! Pressure cooked… not steamed, for 10 mins and then instant release and then cold ice water for 5 mins and they turned out perfect and was so easy to peel!!!!! The kids and I loved them!!!! Thank you!!!!


  20. Kristine says:

    4 stars
    I have a 6qt instapot, cooked 10 eggs at once with 1 cup water and put in for 6 mins. Followed the directions to a T and they came out very hard boiled with the green ring around the yolk so way overdone for my taste. Going to try a much shorter cooking time next time in hopes of getting that medium cook but yeah that chart sadly wasn’t doing the job for me. I will say, this is the first time EVER in my 32 years of existence I have been able to peel hard boiled eggs without shredding the egg to pieces and that right there is worth every second of testing this method.

  21. LeistonElaine says:

    5 stars
    It absolutely works!! My first attempt at hard boiling eggs with my brand new IP was a bust! (Different recipe). I happened across this one on Pinterest and figured I’d try it. So glad I did! I did large eggs at 10 min and they came out perfectly! Thank you for your detailed recipe. Hard boiling eggs was one of the things I was looking forward to doing with my IP, and after the first try I was a little discouraged. My faith has been renewed! Can’t wait to try more recipes, including some of yours!

  22. Judy says:

    Worked very well! Eggs peeled easily and had no green ring around the yoke — beautiful if making deviled eggs. I like my eggs a bit toward soft boiled, and 7 minutes cook time was too much for that result. I’ll try 6 minutes next time.

  23. Dale Harris says:

    Hi Maggie, I totally agree with cooking eggs in the Instant Pot! I have an 8 quart Instant Pot Lux 80. Having the eggs at room temperature before cooking seems to work well for me. I have a stainless steel mesh basket with a handle that I put the eggs in. It will hold a dozen. The method I use for cooking hard-boiled eggs is: 5 minutes under pressure, 5 minutes natural release with the pot turned off, release the remaining pressure and then I just lift out the basket and put it into an ice water bath for 5 minutes. The eggs almost fall out the shell when you peel them. Then I put the in a container with a jar of pickled beets with the juice and a splash of vinegarfor about 4 days. They are a favorite at our house. A great quick snack. I usually cook 6 to 8 at a time. Also, I make your Chinese Pickled Cabbage. It’s a huge hit at our house and my neighbor loves it too!

  24. Nya says:

    5 stars
    I’ve had rather unlucky experiences making and peeling hardboiled eggs in the past (and I’ve never tried to make a soft boiled egg), so this recipe/instant pot trick completely changed my life! I made 3 soft boiled eggs (3 minutes, with immediate manual release), and they turned out perfectly! The ice bath trick also made them SO easy to peel– my greatest nemesis. Thank you so much– you have changed my life 😀

    I wonder if there’s an easy way to marinate the eggs such that you can make tea eggs or ramen eggs in the instant pot…

  25. Cath says:

    Hi! I’ve been trying to make soft boil eggs and failed a lot already (I always damage the egg whites!). I’ve researched and researched until I came across your website. I made 6 medium size eggs straight from the grocery and use high pressure for 3 minutes. I quick release and just used running tap water. The eggs were well done haha but very easy to peel which I super love. Peeling is a big struggle for me! Next time I will lessen by a minute if the eggs are not cold but will follow exactly your instructions if the eggs are from the fridge. So yeah, thank you very much!!

  26. Lisa says:

    5 stars
    Hi, I was just wondering if the times would be the same in an 8qt Instant Pot?

    • Maggie says:

      The time should be the same, but if you get a result that is slightly different than you planned, you can slightly tweak it.
      Instant pot is kinda of finicky sometimes and other elements such as the size and temperature of the eggs you use will make things different.

  27. Liz says:

    5 stars
    Perfect recipe! WOW!! Thanks for making life easier with this one. Your cooking time chart is brilliant. I can’t believe the easy peel!!!

  28. Vanny I says:

    5 stars
    I love this recipe! It’s helped me get perfect medium-boiled eggs, and before I found this I was outright terrified of medium-boiled eggs. My rice bowls thank you!

  29. Asia says:

    So how did you cook eggs back in China? 🙂

    • Maggie Zhu says:

      Back at home we usually boil the eggs (in a small pot), or fry it sunny side up (with high heat so the bottom turns crispy), or make them into omelette with Asian greens.

      • Asia says:

        Oh, I see.
        You also mentioned that boiling water for eggs on electric stove takes ages so I can recommend you boiling it in electric kettle first and then pour to the pot. (in case you don’t know this method yet) It shortens boiling time A LOT.

  30. Ethelyn Dietrich says:

    This is definitely an interesting way to poach eggs. I also poach eggs in the instant pot if I am only cooking one or two. However the way I do it is much faster/better suited for a single egg. have been poaching eggs in the instant pot for years after I learned the trick in college. I fill a mug up halfway with water. Add some vinegar then crack in the egg. Then I put it in the microwave and place a plate on top of the mug. Zap it for 1 minute and presto. Perfect poached egg with runny yolk. The only changes I make is with different microwaves over the years I have had to add five or ten seconds depending on the model.

  31. Niki says:

    5 stars
    Omg. I feel like I’ve been living under the rock my whole life. Why haven’t I tried your recipe before!? It’s perfect. I boiled 4 eggs, medium hard. PERFECT. Peeling was a swift! Thank you!! I wish I knew how to post a pic lol.

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