Instant Pot Egg Basics

Hard-boiled eggs were the very first thing I cooked in my Instant Pot. Pressure cooking yields beautiful whites, bright golden yolks, and shells that almost roll right off. I thought I would take a step back today and go step-by-step through the process, for the people who are new to this way of cooking and might find even unboxing the pot a little daunting. So here we go, step by step, breaking down that “5-5-5 Egg” thing so that you can have a perfect first experience with this wonderful little machine:

So what is 5-5-5? It’s simply this:

  • 5 minutes under pressure. This does not count the time it takes to reach pressure. Your pot will be counting down when it’s under pressure.
  • 5 minutes natural pressure release, meaning just letting the pot sit for five minutes and letting the display count back up to 5.
  • 5 minutes in cool/ice water

Here’s how to do it:

Make your life easier with a steamer basket like this one I bought from Amazon. This is much better than picking hot eggs off of a trivet and burning your fingers, and you can pile at least a dozen in there without any problems.

Is your sealing ring seated properly? Run your finger around to make sure.

Add 1 cup of water to the stainless steel Instant Pot insert, and place basket of eggs inside the pot.

Turn valve on your lid to the “Seal” position. Set Instant Pot to “Pressure Cook” at High Pressure for 5 minutes. If using an Instant Pot Lux, use the “Manual” button.

Be patient. It will take the pot approximately 5 minutes to reach pressure before the number 5 appears. Allow the Instant Pot to count down to zero (this is your first “5”). It will beep for you, and then…

The display will look like this. Now it’s no longer pressure cooking, but you need to allow the pressure to release naturally for the next 5 minutes. The Instant Pot will begin counting up. If you walk away and forget about it, it will continue to count up, so I rely on Siri to tell me when it’s time to release the rest of the pressure.

“Siri, set timer for five minutes!”

In the meantime, prepare for the cold plunge by filling a pan with some very cold or ice water. It’s not strictly necessary, but it helps the eggs to stop cooking and prevents green sulfur rings from forming on the yolks, if your plan is to serve nice, pretty, golden eggs with bright whites.

Time to release the remaining pressure by turning the valve on top to “Venting” and waiting for the pin on top to drop before you attempt to open the pot.

Time for a cold bath. That’s your third 5 minutes. What will happen if you walk away, forget all about the eggs, and come back an hour later?

Nothing. You will still have…

…perfect hard-boiled eggs, with shells that roll off effortlessly.

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