📝 About This Recipe
Master the art of the perfect hard-boiled egg with the legendary 5-5-5 Instant Pot technique, ensuring easy-to-peel shells and creamy, golden yolks every single time. This method eliminates the guesswork of stovetop boiling, providing consistent results that are ideal for meal prep, protein-packed snacks, or elegant appetizers. Whether you are making a batch for classic deviled eggs or a simple breakfast, this pressure-cooker hack is a total game-changer for your kitchen routine.
🥗 Ingredients
Essential Components
- 12 pieces Large Eggs (cold from the refrigerator)
- 1 cup Water (cold tap water)
- 3-4 cups Ice Cubes (for the ice bath)
- 4 cups Cold Water (for the ice bath)
Seasoning & Serving
- 1 teaspoon Flaky Sea Salt (for finishing)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1/4 teaspoon Smoked Paprika (for a hint of color)
- 1 tablespoon Fresh Chives (finely minced)
- 1 tablespoon Everything Bagel Seasoning (optional topping)
- 1 teaspoon Sriracha or Hot Sauce (optional for serving)
👨🍳 Instructions
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1
Place the stainless steel inner pot into your Instant Pot and ensure it is clean and properly seated.
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2
Insert the wire steam rack (trivet) that came with your pressure cooker into the bottom of the pot.
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3
Pour exactly 1 cup of cold water into the bottom of the inner pot; this creates the steam necessary for pressure.
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4
Carefully arrange the 12 cold eggs on top of the trivet, ensuring they are stable and not touching the direct bottom of the pot.
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5
Secure the Instant Pot lid and turn the steam release valve to the 'Sealing' position.
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6
Select the 'Manual' or 'Pressure Cook' setting on High Pressure and set the timer for exactly 5 minutes.
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7
While the eggs are cooking, prepare an ice bath by combining the ice cubes and 4 cups of cold water in a large mixing bowl.
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8
Once the 5-minute cooking cycle is complete, let the pressure release naturally for exactly 5 minutes (the display will count up to L0:05).
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9
After the 5-minute natural release, carefully turn the steam release valve to 'Venting' to quick-release any remaining pressure.
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10
Open the lid carefully and use silicone-tipped tongs to immediately transfer the hot eggs into the prepared ice bath.
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11
Let the eggs sit in the ice bath for at least 5 minutes to fully stop the cooking process and shrink the egg slightly inside the shell for easier peeling.
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12
To peel, gently tap the egg on a hard surface to crack the shell all over, then peel under a thin stream of cool running water starting from the wider end.
💡 Chef's Tips
Use older eggs if possible, as the alkaline level increases over time, making the membrane pull away from the shell more easily. Never skip the ice bath; it is the most critical step to prevent the unsightly green ring around the yolk caused by overcooking. If you prefer a slightly softer yolk (jammy), reduce the pressure cook time to 3 or 4 minutes while keeping the rest of the 5-5-5 method the same. For easy peeling, crack the shell thoroughly and let the eggs sit in the ice bath for a few extra minutes; the water seeps under the membrane to loosen it. Store unpeeled hard-boiled eggs in a sealed container in the refrigerator for up to one week for the best quality and safety.
🍽️ Serving Suggestions
Slice the eggs in half and sprinkle with Everything Bagel Seasoning and a dash of hot sauce for a quick keto-friendly breakfast. Chop the eggs and mix with Greek yogurt, Dijon mustard, and fresh dill for a healthy, high-protein egg salad. Serve alongside a bowl of savory congee or ramen for an authentic and filling Asian-inspired meal. Arrange on a charcuterie board with smoked salmon, capers, red onion, and toasted pumpernickel bread. Mash onto avocado toast with a drizzle of chili oil and a squeeze of fresh lemon juice.