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Meal Instructions

Specimen #0196·INSTANT POT·Dead Simple

Instant Pot 5-5-5 Hard Boiled Eggs

The 5-minute pressure, 5-minute natural release, 5-minute ice bath method that peels a dozen eggs cleaner than any stovetop technique.

Cook temp

HIGH PRESSURE

Total time

25m

REST

Serves

PREP

Ingredients

12 Large Eggs — Grade A, cold from fridge

1 cup Cold Water — for the pot base

2 cups Ice Cubes — for ice bath

3 cups Cold Water for Bath

Equipment

6-qt Instant Pot

Trivet

Bowl for Ice Bath

Slotted Spoon

DirectionsGet to the point

1Add 1 cup cold water and trivet to pot; stack 12 cold eggs on the trivet.

2Seal, set to High Pressure, cook 5 minutes.

3When timer beeps, let pressure release naturally 5 minutes; then quick-release.

4Plunge eggs into ice water for 5 minutes; tap, roll, peel.

Dad pro tip

5-5-5 is calibrated for High Pressure and altitudes below 3000 feet. Above 4000 feet, bump the first 5 to 6 minutes — the boiling point drops and steam is doing less work per minute at altitude.

Kid adjustment

Halve the peeled eggs, scoop the yolks into a bowl with 1 tbsp mayo and 1 tsp mustard per yolk, mash smooth, and pipe back into the whites. Deviled eggs disappear off any lunchbox.

Reheat

These eggs are meant to be eaten cold. To warm one gently, place peeled in a mug of hot tap water for 4 minutes — this will not rubberize the white the way a microwave does.

BASIS: Tested on 12 large Grade A eggs on the trivet with 1 cup cold water in a 6-qt Instant Pot Duo. Straight from-fridge cold, no soak.72 kcal · 6g protein · 0g carbs · 5g fat
USDA FoodData Central #748967

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Instant Pot 5-5-5 Hard Boiled Eggs