If you happen to raise your own chickens or have access to really fresh eggs, a pressure cooker is the best way to make hard-cooked eggs. It doesn't really save time (the pressure cooker's usual claim to fame), but here's why it's great: it actually makes fresh eggs easy to peel!

Recipe Summary

prep:
5 mins
cook:
6 mins
additional:
35 mins
total:
46 mins
Servings:
4
Yield:
8 eggs
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.

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  • Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.

  • Combine cold water and ice in a large bowl.

  • Use the quick-release method to open the pressure cooker. Transfer the hot eggs to the ice water using an oven mitt or spoon. Cool completely, about 30 minutes.

Cook's Note:

Letting the pressure cooker reach high pressure will cause the eggs to crack.

Nutrition Facts

143 calories; protein 12.6g 25% DV; carbohydrates 0.8g; fat 9.9g 15% DV; cholesterol 372mg 124% DV; sodium 150.7mg 6% DV. Full Nutrition

Reviews (98)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/24/2016
I have an electric Instant Pot, not a stove top pressure cooker. I cooked the eggs on Manual for 6 minutes, did a natural release for 5 minutes, and let the eggs sit in the ice bath for only 6 minutes, not 30. They peeled easily and were perfectly cooked! Read More
(81)

Most helpful critical review

Rating: 3 stars
12/15/2016
Seemed a bit much, for hard boiled eggs. I put the eggs in the bottom,(you can use a rack) cover with water, add 1/4 cup vinegar, set for high pressure and five(5) minutes. When the buzzer buzzes, reduce pressure and remove with tongs. Works every time. When cool enough, peel, slice length wise, a pat of soften butter, a little sea salt, twist of pepper and a shot of hot sauce. Enjoy the game. Read More
(15)
118 Ratings
  • 5 star values: 106
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
05/24/2016
I have an electric Instant Pot, not a stove top pressure cooker. I cooked the eggs on Manual for 6 minutes, did a natural release for 5 minutes, and let the eggs sit in the ice bath for only 6 minutes, not 30. They peeled easily and were perfectly cooked! Read More
(81)
Rating: 5 stars
03/31/2015
I will always use this method. Few spot-on changes: 1. Add enough water to just come to the bottom of the basket in your pressure cooker. 2. I placed 10 eggs (what my basket will hold). 3. I brought the pressure cooker to steam, reduced steam to low for three minutes. 4. Pressure cook eggs at steam time for only three minutes. 5. Removed pressure cooker from heat, released steam for 5 minutes total. 6. Open pressure cooker, remove basket of eggs, plunge into ice cold water until ice cubes melt. 7. Makes PERFECT "boiled" eggs. **Separate Note** Peeling the cooked eggs is easier under running cold water if you break the "flatter end of the egg, get the running water and fingers under the membrane of the egg, the rest of the peel should slide off easier. Read More
(44)
Rating: 5 stars
02/01/2015
Love cooking eggs this way. I didn't follow the directions completely. Having read reviews across the web, I decided to cook on manual rather than steam. I place 5 eggs on the trivet and added 2 cups of water for 3 minutes, then let it naturally release for 5 minutes - they came out medium - almost hard with a nice small dark area in the middle. Peeled perfectly - very happy with my first time experience with pressure cooking eggs! Read More
(23)
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Rating: 5 stars
06/19/2014
I started boiling eggs in my pressure cooker recently and I love it! For my instant pot I use the steam setting. Much easier to peel! (although my friend's farm-fresh eggs were still a challenge) Read More
(17)
Rating: 5 stars
02/28/2016
I never thought I'd be enthusiastic about a recipe for boiled eggs. How much difference could it possibly make? As it turns out, a lot. This recipe produces eggs with supple (not rubbery) whites, and creamy (not grainy) yolks. And to top it off, peeling them is a cinch. No more pulling half the white off with the shell. My hubs said this recipe alone justified the purchase of a pressure cooker. Read More
(17)
Rating: 3 stars
12/15/2016
Seemed a bit much, for hard boiled eggs. I put the eggs in the bottom,(you can use a rack) cover with water, add 1/4 cup vinegar, set for high pressure and five(5) minutes. When the buzzer buzzes, reduce pressure and remove with tongs. Works every time. When cool enough, peel, slice length wise, a pat of soften butter, a little sea salt, twist of pepper and a shot of hot sauce. Enjoy the game. Read More
(15)
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Rating: 5 stars
08/18/2015
Perfect cooking times. With the Insta-Pot we use the steam setting with low pressure. Remove eggs from the ice bath in about three minutes and peel. Have also tried high pressure for 3 minutes let stand for 2 minutes and iced bathed for one minute. Worked well for small-medium chicken eggs. Read More
(13)
Rating: 5 stars
05/19/2014
Perfection! I have been looking for a way to make pickled eggs. I have a good pickling recipe but getting the hard boiled eggs properly cooked and out of the shells was a hassle. Now it is easy as can be. Read More
(12)
Rating: 5 stars
05/18/2016
We have chickens and I was always so upset that we couldn't hard boil their eggs because of their freshness. Wow did this recipe change my world! A dozen fresh hard boiled eggs in just 10 minutes! Read More
(9)