Advertisement
  • Newsletters
  • Subscribe

Instant Pot hard-boiled eggs

6

  • Prep Time5 min
  • Total Time25 min
  • Makes6 eggs
A photo of an Instant Pot boiled egg with half of its shell peeled off.

Photo, iStock.

Chatelaine Triple Tested

Ingredients

  • 1 cup cold water

  • 6 large eggs

Instructions

  • POUR water into Instant Pot. Place trivet on the bottom. Arrange eggs on the rack. Put the lid on the Instant Pot. Close the pressure-release valve. Press Manual Pressure Cook button, on High, and set for 7 min (will take about 7 min to come to pressure).

  • WHEN cooking finishes, open the pressure-release valve to depressurize, 1 to 2 min.

  • OPEN lid and transfer eggs into a bowl of cold water to cool, 2 to 3 min. Peel and serve, or refrigerate, unpeeled, up to 1 week.

How to poach eggs

Nutrition (per piece)

Calories 76, Protein 6g, Carbohydrates 1g, Fat 5g, Sodium 66mg.
Excellent source of vitamin B12.

Kitchen Tips: This recipe was developed using the Instant Pot Duo Plus model. Results may vary on different models.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link
The cover of the Chatelaine Summer 2025 issue, featuring a pink drink with a paper straw.

Subscribe to Chatelaine!

In our Summer 2025 issue, we get real about what sex is like after 40. Plus, living together after divorce, our favourite beauty products of the year and 17 incredibly summery recipes, from ceviche to sour cherry cobbler.