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.
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.
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.
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. It’s also great for making hard boiled eggs too.
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.
Update! Now updated with video:
For those of you in the market for buying an Instant Pot, I own this version here*.
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Instant Pot Hard and Soft Boiled Eggs
- 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.
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.
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