Kirbie's Cravings

Instant Pot Hard and Soft Boiled Eggs

Perfectly cooked eggs that are easy to peel by steaming them in an instant pot pressure cooker. You can make either hard or soft boiled eggs!

overhead photo of Hard and Soft Boiled Eggs
Eggs come out perfectly cooked and very easy to peel by steaming them in a pressure cooker, like an instant pot. This might not be a new discovery for you but it is for me and I’m so excited to share my results!

I’ve been wanting to share some instant pot recipes, but first I need to start with these eggs. Yes, eggs are easy to make on the stove. But I’ve constantly struggled with peeling soft boiled eggs. I’ve tried all the tips out there: adding baking soda to the water, puncturing a small hole in the bottom of the egg, ice bath, etc. While the tips help, the eggs are still hard to peel and I can’t ever seem to get them out of their shell completely whole.
overhead photo of a soft-boiled egg sliced in half

And then I discovered the instant pot method for making eggs. Not only is it quick and easy, but the soft boiled eggs peel as easily as the hard boiled eggs. When eggs are steamed, there is a pressure difference from the exterior of the egg, separating the egg white from the shell. While this can also be achieved through traditional steaming, I’ve read that the results aren’t quite as consistent, but with the pressure cooker, you have a more controlled environment making it much easier to achieve good results.

Look at the beautiful whole peeled egg! Now if only my knife had been sharp enough to cut through smoothly.
photo of a whole soft boiled egg and one that is slice in half
My instant pot has been a beloved kitchen appliance in my kitchen for about a year now. The multi-pressure cooker acts as a pressure cooker, slow cooker, rice cooker, yogurt maker, steamer and more. I love being able to cook dishes faster in it, but my favorite uses have been for the more basic things. For instance, it cooks rice in half the time and the rice comes out fluffy and perfectly cooked, like the rice in nice ricer cookers.
photo of an Instant Pot
overhead photo of four eggs in an instant pot

I only learned about the instant pot methodology for cooking eggs recently and it’s been a game-changer. I can’t wait to use this to make soft boiled egg recipes like my deep-fried eggs. It’s also great for making hard-boiled eggs too.
overhead photo of cooked eggs
The top eggs are the hard boiled at 5 minutes. The next is cooked at 4 minutes. They are cooked but still a little bit soft in the yolk. The next one down is at 3 minutes. Here, the egg yolks are partially cooked and partly runny. This is my ideal for soft boiled. The final one is at 2 minutes, where the yolk is very runny.
overhead photo of eggs cooked to different temperatures

Update! Now updated with video:

For those of you in the market for buying an Instant Pot, I own this version here*.

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Instant Pot Hard and Soft Boiled Eggs

Servings: 6
Prep Time: 1 minute
Cook Time: 4 minutes
Total Time: 5 minutes
Course: Breakfast, Snack
Cuisine: American
Perfectly cooked eggs that are easy to peel by steaming them in an instant pot pressure cooker.
5 from 4 votes


  • 4-6 large eggs straight out of the fridge (you can do less or more, see notes below)
  • 1 cup water


  • Add 1 cup of water to your instant pot. Place in the trivet (that comes with the instant pot) or use a metal steam baskets. Place eggs on the steam basket or trivet.
  • Seal your instant pot and set to steam (high pressure) for 2 minutes (for very runny yolk), 3 minutes (for partially cooked yolk), 4 minutes (for almost cooked yolk but not yet completely solid) or 5 minutes (for hard boiled).
  • Your instant pot should take about 5 minutes to reach the pressurized stage. While you wait for that, prepare an ice water bath for your eggs to stop the cooking. As soon as the eggs are done cooking, immediately use the manual rapid release to depressurize. It's important that you do this for the soft boiled eggs, otherwise they will cook too much while waiting for the pressure cooker to depressurize. (For the hard boiled eggs, I found you can either do the rapid release or allow them to sit in the pressure cooker for about 5 minutes for a natural release and then ice bath and the results are about the same.) Immediately remove eggs and place into ice bath for 5 minutes.
  • When eggs are cool, gently crack eggs starting from the bottom and remove shells. Make sure to wait until eggs are completely cooled. A few times I got impatient and tried to remove the shells while they were cool enough to touch but still warm and the shells were much harder to remove.


  • I usually do 4-6 eggs but I've also successfully done less (1-2) and I've read that you can do more at a time (8-12). You just don't want to cook so many eggs at once that you can't keep them as a single layer. The cooking time and amount of water stays the same if you reduce or increase the amount of eggs. These times are based on the instant pot. Traditional pressure cookers are a little different in power and so the cooking times will also be different.
  • Nutrition estimate is for six servings.


Serving: 1egg, Calories: 62kcal, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Sodium: 64mg, Potassium: 60mg

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

*This post contains affiliate links.

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

71 comments on “Instant Pot Hard and Soft Boiled Eggs”

  1. I used a silicone trivet with handles and cooked 6 eggs for 4 minutes. Perfect medium boiled eggsand it peeled so easily. Thank you for this, that way I didn’t have to do the eggsperiment. 

  2. Any guesses on how much time to add for extra large eggs? Jumbo eggs? I’d like to get them to the same point as the eggs you cooked for 3 minutes.

    • Unfortunately I have not tested with extra large or jumbo eggs. My guess would be one extra minute but that might actually be too long.

  3. I noticed a couple of people asking if you can cook more than 6 eggs at a time. I just wanted to share that I cook 30 at a time using a steamer basket (in my 8QT IP). No need to have them in a single layer. And yes, they can touch the sides of the basket with no issues. We have chickens and I hard boil anywhere from 40-100 eggs in the IP each week. Hope this helps!

    • thanks for sharing!

    • I am not sure you will see this as it’s been a couple years but I have my fingers crossed. I have chickens and use my steamer basket as well. Doing a dozen at a time. I am in high elevation Nevada – did 3 minutes and then 2 minutes and they are still VERY cooked.
      Did you follow this description exactly with yours?

  4. I’m guessing that farm-fresh eggs means not refrigerated, which is how many of us in the UK tend to keep eggs at home? I’ve tried low pressure for 1 minute, quick release and still can’t get a properly runny yolk 🙁

    It’s a great method for hard-boiled eggs though, thanks!

  5. I’ve on multiple occasions done as many eggs as I can fit in my IP and they’ve come out fine every time. 

    • Thanks for sharing! I haven’t yet tried to test the max amount of eggs it can do at once. I will have to figure it out someday

  6. Have had my Instant Pot for a year now and finally got around to trying boiled eggs. I used two cold large size eggs straight from fridge, pressed Steam (first time using this button), pressed the Adjust button to More, 3 minutes, manual release and finished with the ice water bath. Perfect soft boiled eggs and never been so easy to peel. I will never make boiled eggs any other way again. Thanks for the instructions!

  7. I did five eggs at 2 minutes. The eggs were “large” and straight from the fridge and immediately went into an ice bath. The yolks weren’t completely set but weren’t runny at all. 🙁 Guess I’ll have to keep making soft boiled eggs on the stove or play around with low pressure

    • I’m sorry to hear that. I haven’t ever had issues with the yolks being completely cooked at 2 minutes. Did you make sure to do a quick release right away? Also, are you working with fresh farm eggs? Those are the only eggs I am aware of where this method doesn’t work as well.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating