Learn the secrets of how to cook eggs in your Instant Pot, Ninja Foodi, or other brand of electric pressure cooker. I’ll help you figure out YOUR perfect cook time to get your Instant Pot eggs exactly how you like them. After a little practice, you’ll be an expert at making hard-boiled eggs, soft-boiled eggs, poached eggs, and an egg loaf in your pressure cooker.
Making eggs in the pressure cooker is a GAME CHANGER! No need to watch the boiling water and, once you’ve figured out your perfect timing, you get consistent results every time. That means perfectly cooked whites, yolks exactly as you want them (with no rings), and SUPER easy to peel. (Or skip the peeling altogether with this Instant Pot egg loaf hack!)
How to Cook Eggs in the Instant Pot or Electric Pressure Cooker
One of the things I love about making eggs in the pressure cooker is that you get consistent results every time—once you figure out the timing that works for you.
Whether you use your pressure cooker or your stove top, a huge number of factors affects the timing of your eggs:
- the brand and model of pressure cooker you use
- your altitude
- how fresh the eggs are (a member of our Facebook group sells fresh eggs and says that eggs that are less than a week old are much harder to peel because the air cell inside is so small. She recommends waiting a week before pressure cooking eggs in their shell)
- size of eggs (medium, large, and jumbo eggs will have different cook times)
- the thickness and height of your trivet, silicone pans, or egg bite molds
- whether your pressure cooker is room temperature or hot from cooking something else before starting the eggs
- whether you use your eggs cold from the refrigerator or room temperature
Surprisingly, it doesn’t seem to matter much how many eggs are in the pot—you can make a single egg or more than a dozen at a time!
In order to find your perfect time, you need to start with the same conditions and just change the cook time. Start with a cold pressure cooker, use the same pots or trivets, have the eggs at the same size and temperature, and use the same amount of water and water temperature. Then just adjust the cook time up or down in 1-minute increments until you find the perfect time for you.
Pressure Cooker / Instant Pot Hard-boiled Eggs
To make hard-boiled eggs, at my altitude (about 5,000 ft), I use cold, store-bought eggs right from the fridge and 1 cup cold water in the bottom of the pressure cooking pot. I place the eggs on either my metal Oxo Steamer Basket or my silicone Oxo Egg Rack. The 6-6-6 method works great for me. After pressure cooking, I use my Mini-Mitts to grab the eggs and immediately transfer them directly to the ice water bath.
(In rare instances, one of my hard-boiled eggs may crack, but I think it has more to do with the egg having a hairline crack before I pressure cooked it. If you’re having trouble with cracked eggs, you can try cooking them inside silicone muffin liners to keep them from touching each other in the pot.)
What is the 6-6-6 method for making pressure cooker / Instant Pot hard-boiled eggs?
Pressure cooking fans can have strong opinions about hard-boiled eggs! Some people swear by the 6-6-6 method, other people prefer 5-5-5. But what do those numbers stand for?
The 6-6-6 method is simply 6 minutes at high pressure, 6 minutes natural pressure release (then use a quick release to get rid of any remaining pressure), and 6 minutes in an ice bath.
People who prefer a softer egg use the 4-4-4 or 5-5-5 method, which follows the same High Pressure-Natural Release-Ice Bath formula.
I firmly believe there’s no one right way to pressure cook; 6-6-6 and 5-5-5 are common methods that get good results, so I’d start with those, but ultimately, use whatever gets you the results you’re happy with.
Pressure Cooker / Instant Pot Soft-boiled Eggs
When you’re eating eggs with ramen or toast “soldiers,” you just need a good soft-boiled egg. However, soft boiled eggs can be tricky to cook—the egg needs to reach a high enough temperature to cook the white but stay low enough that the yolk doesn’t cook.
For me, the perfect formula is to place the Oxo Egg Rack on the bottom of the pressure cooking pot and pour in 1 cup of cool water. Place up to 8 eggs (cold) on top of the egg rack. Set the cook time for 5 minutes, then use a quick pressure release. Immediately transfer the eggs to an ice water bath until cool to the touch.
The 5-minute cook time gets you a soft white that’s cooked all the way through. The yolk is just barely starting to cook through at the edges but is still liquid and perfect for dipping. If you like even softer, wet whites, use a 4-minute cook time.
Note that this timing varies based on the type of trivet you use. If you’re placing the eggs in a metal steamer basket, you may need to add an additional minute or two. Experiment until you find the time that works for you!
Pressure Cooker / Instant Pot Poached Eggs
If you want the yolky-goodness of a soft-boiled egg, but don’t want to peel it, try this awesome trick for making poached eggs in your Instant Pot.
My friend Genene often cooks herself a single poached egg in the morning. Her timing works out perfectly for me! She uses these silicone egg poaching cups. I bought slightly different silicone cups at my local grocery store. I’m sure you could also use silicone baking cups.
Generously spray the silicone egg cups with nonstick cooking spray. Crack 1 egg into each silicone egg cup. Place a trivet in the bottom of the pressure cooking pot, then add 1 cup cool water. Balance the filled egg cups on top of the trivet. Set the cook time for 5 minutes, then use a quick pressure release. Immediately transfer the poached eggs to a wire rack to cool.
Pressure Cooker / Instant Pot Egg Loaf
This egg loaf Instant Pot hack lets you cook the eggs cracked so you can skip the ice bath and peeling! This technique comes in handy if you’re making something like my Egg Salad Sandwiches (page 69 in the Electric Pressure Cooker Cookbook).
The #1 thing to know about making Pressure Cooker / Instant Pot Egg Loaf: the pan you use makes a HUGE difference in the cook time. The original post in the Instant Pot community cooked the eggs in a pyrex bowl. Since some PCT readers avoid using pyrex in their pressure cookers, I wanted to figure out the timing using another pan.
Initially I tried making my egg loaf in a silicone bowl, but after 20+ minutes of pressure cooking, the eggs were still unevenly cooked. Then I moved to my trusty 7×3-inch round cake pan, and it made all the difference!
I like a traditional hard boiled egg, with a pale yellow yolk and firm whites. So, for me, the magic egg loaf number was eight: 8 eggs, 8 minutes at High Pressure, and an 8-minute natural pressure release. If you prefer your yolks a little more orange, experiment with taking a minute off the cook time.
To make the egg loaf easy to remove from the pan, simply line the bottom of the pan with parchment paper and don’t forget the nonstick cooking spray.
- 8 eggs, refrigerated
- Place a trivet inside the pressure cooking pot, then add 1 cup water.
- Generously coat a 7x3-inch cake pan with nonstick cooking spray. Be sure to spread the spray into the crease where the edge meets the sides of the pan.
- Cut a piece of parchment paper to size and place inside the bottom of the cake pan.
- Crack eggs inside the cake pan.
- Center the pan on the sling, and use the sling to carefully lower the pan onto the trivet inside the pressure cooking pot.
- Lock lid in place and set the cook time for 8 minutes. When the cook time ends, allow the pressure to release naturally for 8 minutes, then use a quick pressure release.
- Remove the lid and use the sling to remove the cake pan from the pressure cooking pot.
- To remove the egg loaf from the pan, run a knife or spatula around the edges of the pan to loosen the egg loaf. Invert a plate or cutting board on top of the cake pan. Press them together and flip both of them over. The egg loaf should slide right out on top of the cutting board. Remove the parchment paper.
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Serving Size:1 egg
Amount Per Serving: Calories: 72 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 186mg Sodium: 71mg Carbohydrates: 0g Net Carbohydrates: 0g Fiber: 0g Sugar: 0g Sugar Alcohols: 0g Protein: 6g
What’s your favorite way to eat your eggs? What timing works for you and your pressure cooker? Let me know in the comments!
More Pressure Cooker / Instant Pot Egg Recipes You’ll Love
I’ve been cooking egg bites in the pressure cooker for years and years—before pressure cooking silicone accessories, before they even became known as egg bites! (I called them Pressure Cooker Egg Muffins.) They’re still a favorite grab-and-go breakfast at our house!
Deviled eggs are a classic appetizer, and Carol, another of my pressure cooking friends, has given me two irresistible versions of pressure cooker deviled eggs: Zesty Jalepeno-Mustard Deviled Eggs and Bacon Barbecue Deviled Eggs.
A crustless quiche loaded with ham, bacon, sausage and cheese that “bakes” up light and fluffy in the pressure cooker. While it has a longer cook time, it’s not hands-on time and you don’t have to worry about your quiche burning in the oven while you’re tending to other things!
Tomato spinach quiche made in a pressure cooker is light, fluffy and crustless, making this Instant Pot quiche recipe a delicious and healthy breakfast or brunch. This crustless quiche is also meatless, so it is perfect for vegetarian and gluten free diets.
Use your perfect pressure cooker hard boiled eggs to make these healthier Scotch eggs in your Instant Pot. You skip the calories of breading and deep frying, but you get the full sausage-and-eggs flavor of a traditional Scotch egg.