Perfect Instant Pot Hard Boiled Eggs Recipe

Pour 1 cup water into the Instant Pot, place the trivet or steam rack inside, then arrange 6 to 12 large eggs in a single layer on the rack; optional: stir 1 tablespoon white vinegar into the water to help peeling if you want.

Close the lid, set the valve to sealing. For a 6 quart Instant Pot cook on High pressure for 5 minutes (this is the 5 in 5-5-5). For an 8 quart use 6 minutes on High pressure.

When the cook time ends let the pressure sit and naturally release for 5 minutes (the first 5 release), then carefully quick-release any remaining pressure.

While the pressure releases, fill a large bowl with about 2 cups ice and cold water to make an ice bath; optional: add 1 teaspoon baking soda to the ice bath to raise the pH and help shells come off.

Immediately transfer the eggs with tongs or a slotted spoon into the ice bath and leave them there for at least 5 minutes (the final 5 of 5-5-5) until completely cool.

To peel, tap each egg gently all over to crack the shell, roll it and peel starting at the wider end where the air pocket is, peeling under running water makes it even easier; you'll find the shells practically fall off.

If you want jammy yolks reduce pressure time by 1-2 minutes, for firmer yolks add 1 minute; adjust slightly depending on your pot and egg size.

Store unpeeled hard boiled eggs in the fridge up to 7 days, peeled eggs in an airtight container.