Is your Instant Pot Pro ready to use? Great! Instead of starting with something complicated, I suggest the recipe that made this pot famous worldwide for its reliability and precision: Perfect Hard-Boiled Eggs.
Forget stuck shells and greenish yolks. Today we are using the foolproof 5-5-5 method, leveraging the precision of your Instant Pot Pro.
If you have the Instant Pot Pro and haven’t used it yet, I recommend doing the water test to get comfortable with the electric pot.
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Cooking methods: Instant pot, Steam Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
You can place up to 12 eggs as long as they fit on the rack
- 1 egg (per person)
- 1 cup water
- to taste ice
Tools
- 1 Instant pot
- 1 Rack inside the Instant Pot
- 1 Bowl
Steps
Pour 1 cup of water at the bottom of the inner pot. This is the essential minimum liquid needed to generate cooking steam.
Insert the provided metal rack (tripod) and place the eggs on it.
Close the lid by rotating it until it beeps. The vent valve will automatically seal.
Take advantage of your Instant Pot Pro’s precise setting for steam cooking.
Press the “Pressure Cook” button. You’ll see “Custom” flashing.
Press the knob in the center to confirm.
Turn the knob to select “High”. Press to confirm.
Set the cooking time to 5 minutes (00:05). Press to confirm.
Press Start. The pot will take a few minutes to pressurize, then it will start a 5-minute countdown.
The key to easy-to-peel eggs is managing the final heat.
As soon as the 5-minute cooking ends, the pot beeps.
Let it sit for 5 minutes (the timer will start counting L0:01, L0:02, etc.). This rest is crucial for perfect yolk consistency.
After 5 minutes, turn the quick release lever to the “Vent” position to release remaining steam. Wait for the metal safety valve to drop completely.
Open the lid and remove the eggs.
Immediately place the eggs in the bowl with ice water and let them cool for 5 minutes. The thermal shock is what makes peeling nearly magical!
Now your hard-boiled eggs are ready, with creamy yolks and shells that come off with a tap.
Storage, Tips, and Variations
A basic recipe like this is perfect for batch cooking. Here’s how to manage it best.
Storage
With Shell: Once completely cooled in the ice bath (the third “5” of the method), the hard-boiled eggs can be stored in the refrigerator with the shell for up to 7 days (one week). It’s the best way to keep them fresh.
Without Shell (Peeled): If you prefer peeling them in advance, store them in an airtight container without shell. For optimal freshness, you can cover them with a damp paper towel. Consume within 3-5 days.
Success Tips
Cold Water is Mandatory: The thermal shock is the real secret. Never skip the ice bath step (or at least very cold water) for 5 minutes. It’s what ensures perfect peeling.
Noise is Normal: When you release pressure in “Vent” mode with the Pro’s lever, you’ll hear a strong and loud steam jet. It’s completely normal and safe, just don’t lean over the lid.
Do Not Use Salt: Unlike traditional pot cooking, there’s no need to add salt or vinegar to the Instant Pot water. These additives don’t affect the result in pressure cooking and, in the case of salt, could corrode the stainless steel bottom.
Notes or Variations
Soft-Boiled Eggs (Creamy Yolk): If you desire a creamier yolk with a slightly runny center (ideal for ramen or toast), reduce the pressure cooking time (the first 5) to only 3 minutes, maintaining the last two steps (5 minutes of natural release and 5 minutes of ice bath) unchanged.
Jumbo Eggs: If using extra-large eggs (XL Category), you might slightly extend the pressure cooking time to 6 minutes to ensure they are well-cooked, still allowing 5 minutes for natural release.
FAQ – Cooking Eggs with Instant Pot
Should I use room temperature or fridge eggs?
It doesn’t matter! This is one of the great advantages of pressure cooking. You can easily use eggs straight from the fridge. High-pressure steam cooks so evenly that the starting temperature doesn’t make a difference, always ensuring the perfect success of the 5-5-5 method.
Why is the 5-minute resting time so important?
Partial natural release is crucial for two reasons:
Perfect Yolk: It allows cooking to complete gradually, preventing the yolk from getting too firm or developing that unappealing gray/green ring.
Peeling: It helps create a small air pocket between the egg white and the shell, making peeling impeccable.What if I want slightly less firm yolks (Soft-Boiled)?
If you prefer a slightly softer and creamier yolk (like a Soft-Boiled egg), you can experiment by reducing the first 5 (the cooking time) to 3 or 4 minutes, while keeping the last two 5s (natural release and ice bath) unchanged.
Congratulations! You’ve completed your first real recipe with the Instant Pot Pro and discovered the secret of perfect hard-boiled eggs with the 5-5-5 method.
Now that you have a steady hand with the knob sequence, “High” pressure setting, and quick release management, your pot has lost all its mystery.
Next time you need to prepare a quick appetizer, salad, or simply a protein snack, the solution will be ready in less than 20 minutes total, with minimal effort.
