instant-pot ChartsDATASHEET // CT-IP-098
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Hard-Boiled Eggs (5-5-5 Method) in the instant pot
Specification: 6 to 12 large cold eggs on wire trivet
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
5 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
160°F (71°C)
USDA Safe Pull
Release: full natural release (5 min pressure + 5 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add hard-boiled eggs (5-5-5 method) (6 to 12 large cold eggs on wire trivet) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 5 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 5 mins. Use full natural release.
3
Check & Rest
Whites are firm, yolks are creamy yellow with zero gray sulfur ring, and shells peel off effortlessly After full natural release, carefully open the lid away from you. Let stand 5 minutes before serving.
Verification Basis & Testing Rig
Instant Brands Egg Timetable & American Egg Board Food Safety
Pro Tip: Follow the strict 5-5-5 method: 5 minutes high pressure, 5 minutes natural release, then immediately submerge in an ice water bath for 5 minutes.
Related instant pot Cook Times
White Rice (Long Grain)
High Pressure (239°F / 115°C)3 mins
Chicken Breast (Fresh, Boneless)
High Pressure (239°F / 115°C)8–10 mins
Chicken Breast (Frozen, Boneless)
High Pressure (239°F / 115°C)12–15 mins
Hard Boiled Eggs (5-5-5 Method)
High Pressure (239°F / 115°C)5 mins
Pot Roast (Chuck Roast)
High Pressure (239°F / 115°C)60–75 mins
Pulled Pork (Pork Shoulder / Butt)
High Pressure (239°F / 115°C)60–90 mins