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5 from 1 vote

Instant Pot Hard Boiled Eggs 5 5 5

Instant pot hard boiled eggs using the 5 5 5 Method
Prep Time5 minutes
Cook Time5 minutes
Course: Breakfast
Cuisine: American
Servings: 2
Calories: 78kcal


  • 12 Eggs
  • 1 Cup Water


  • Place trivet in bottom of instant pot
  • Place one cup of cold water into instant pot
  • Set eggs on top of trivet spreading evenly. Eggs can be stacked.
  • Place live on instant pot
  • Turn pressure valve to the SEAL position
  • Cook eggs on high-pressure for five minutes
  • When cook time is complete to five minute natural release and then release pressure.
  • Remove Lid from instant pot and add eggs to ice bath for 5 minutes
  • Store eggs in the refrigerator for seven days unpeeled or use within three days if peeled.
  • Storing in airtight container is recommended


Calories: 78kcal