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hard boiled eggs sliced in half on a white plate.
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Instant Pot Eggs 5-5-5 Method

You can actually cook farm fresh eggs perfectly in the Instant Pot! It’s way easier than this stove top method if you have one or a different pressure cooker. I use the 5-5-5 method.
Course Snack
Cuisine American
Keyword Instant Pot Eggs 5-5-5 Method
Cook Time 5 minutes
Natural Release and Ice Bath 10 minutes
Total Time 15 minutes
Servings 1
Calories 378kcal
Author Lara Clevenger, Registered Dietitian

Equipment

  • Instant Pot

Ingredients

  • 6 eggs
  • 1 cup water
  • Ice
  • Water

Instructions

  • First place the water in the bottom of the Instant Pot. Then place a trivet in the instant pot.
  • Next add your eggs to the trivet carefully. Place the lid on the instant pot and make sure that the knob is set to sealed. Select high pressure and then set the time to 5 minutes.
  • After the eggs have cooked for 5 minutes under pressure, perform a 5 minute natural release and then quickly release the rest of the pressure.
  • Immediately transfer the eggs to an ice bath. Let the eggs sit in the ice bath for about 5 minutes to cool down.
  • After 5 minutes, peel all of the eggs.

Notes

I’ve noticed if you don’t peel the eggs before transferring them to the fridge that they sometimes stick to the whites.

Nutrition

Calories: 378kcal | Carbohydrates: 2g | Protein: 33g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 982mg | Sodium: 387mg | Potassium: 364mg | Sugar: 1g | Vitamin A: 1426IU | Calcium: 155mg | Iron: 5mg