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One of the most common pressure cooker recipes around is for Hard Boiled Eggs. I'll be honest with you, cooking hard boiled eggs just doesn't seem like it could get any easier than cooking them on the stove. Why is everyone going crazy for pressure cooker hard boiled eggs?
I needed to find out for myself. With so many options for cook times, I thought I'd start out with the most common one. 5-5-5. What the heck does that mean? Cook on high pressure for 5 minutes, natural release for 5 minutes and then cool in an ice bath for 5 minutes. Seems easy enough!
I decided to give it a go. And, let me tell you....I was pleasantly surprised! The time to cook the eggs didn't seem much different than on the stove, But, and this is a HUGE BUT! The eggs peeled like I've never seen before! OMG! The shell literally just slid right off. This, in itself is why you should be pressure cooking your hard boiled eggs. Game changer!!
Tips for making hard boiled eggs-pressure cooker recipe:
1.Add as many eggs as you would like. The more the merrier. Cook time remains the same.
2.Make hard boiled eggs ahead of time and eat them throughout the week as snacks!
Ingredients:
- 12 raw eggs
- 1.5 cups water
How to make hard boiled eggs:
1.Place trivet or steamer basket in pressure cooker
2.Add 1.5 cups water
3.Place eggs on trivet or in steamer basket-you can stack them
4.Close lid and set to seal
5.Cook on high pressure 5 minutes
6.Natural release pressure 5 minutes
7.Remove lid and eggs
8.Place eggs in ice bath for 5 minutes
Recipe
Hard Boiled Eggs- Ninja Foodi Recipe
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Ingredients
- 12 eggs (raw)
- 1.5 cup water
Instructions
- Place trivet or steamer basket in pressure cooker
- Add 1.5 cups water
- Place eggs on trivet or in steamer basket-you can stack them
- Close lid and set to seal
- Cook on high pressure 5 minutes
- Natural release pressure 5 minutes
- Remove lid and eggs
- Place eggs in ice bath for 5 minutes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
Barb says
This is the only way we make hard boiled eggs now. We love how easy it is to do. I’ve always hated peeling hard boiled eggs & this method makes it so quick & clean without having any pieces of the egg breaking off with the shell. I’ve recommended doing them this way to several of our friends & family.
Wanda says
I have great results using this recipe. Eggs are perfect and
are so easy to peel.
katie says
worked great for me.
Patti says
I tried 2 eggs for a trial run and they turned out perfect! The next day I cooked the other 10 eggs and quite a few of them cracked and 3 completely “blew out”. Any idea what went wrong?
Thanks and love your Ninja Foodie recipes
jenny says
Thank you for this, or the first time ever, I made perfect hard-boiled eggs!
Lauren Cardona says
You're welcome! Glad they turned out great!
jenny says
Thank you for this! For the first time ever, I made perfect hard-boiled eggs!
Betsy says
Thank you for the tip that the number of eggs, less or more, doesn't change the time or amount of water. Good to know.
Linda Crawford says
When I make potato salad, I always put 4-6 clean, washed eggs on top of my potatoes in the Instant Pot (IP) and cook for 3 minutes and QR and they come out perfect everytime as well. BTW, you do your potatoes in the IP and you will have the most delicious potato salad ever. The potatoes taste soooo much better in the IP.
Natan says
Just tried out this recipe and worked liked a charm! Only used 4 eggs and the cook time was just right. I forgot to do the timed release but still worked out fine. I was very surprised how easily the shells peeled off.
Michael Mannoia says
Worked very well! Shells came right off!!! This is the ONLY way I will make hard-boiled eggs for now on. Thank you for the recipe.
Jeanne says
Hi, I have to give 5 stars for the method - easiest ever!! No watching a pot to boil, easy clean-up, and I have the egg racks that make it so easy to stack 14 eggs. And, best of all, no sticking shells! I might have deducted 1 star because although 2 of my 6 eggs came out perfectly, the other 4 had the green/grey tinge around the yolk! Could it be because I peeled and ate those perfect 2 right after the 5 minute ice water bath, while I removed the other 4 from the ice bath, left them in their shells, and put in the fridge?? It was weird that the first two were perfect and the others had the discoloration. They were all from the same carton. Anyway, I’ll try again and knock the pressure time down to 4 minutes as suggested.