“Boiling” eggs in a pressure cooker seemed a little over the top the first time I even saw it mentioned. It doesn’t reduce any dishes, it’s not that hard to boil eggs in the first place (once you get the process down), what’s the big deal?

We’re a big fan of soft to hard boiled eggs around here, so I make them a lot.

Deviled eggs, egg salad, egg slices to toss into salads or soups, but also just as a low carb, delicious snack with a little salt and pepper.

I decided to try out this whole instant pot hard boiled egg thing. I’ve tried it a variety of ways now, some attempts better than others. I’m totally a fan, now. There seems to just be so much more consistency doing it this way.

First, add an egg holder such as the one above or a simple trivet or steamer basket will work just as well. You can even stack them on top of each other, it really doesn’t matter. Add 1 cup of water to the pot, as well.

Close and set to sealing and cook at high pressure / manual for 6 minutes for hard boiled, 5 for medium and 4 for soft. Quick release and carefully remove.

Add to a bowl with ice and water to stop the eggs from continuing to cook.

Enjoy!