If you own a pressure cooker, there’s a good chance you’ve made boiled eggs in it. Whether you have or haven’t, you HAVE to try this revolutionary method on how to get Perfect, No Break, Pressure Cooker Boiled Eggs every time!
Don’t forget to enter the Bob’s Red Mill goodie bag and $50 gift card giveaway! Leave a comment on this post to enter and grab your free printable time chart for cooking the 3 most popular oat varieties.
Here’s a little fact about me. I really like smelly food. Blue cheese, garlic, curry, cauliflower, etc etc. It’s a wonder I’m not a smelly person . . . or am I?
So smelly boiled eggs? Yes! I love them! Love them despite the fact that they are smelly and that I got teased in elementary school once for opening my lunch box with a very fragrant peeled egg inside. Love, love, love them!
Egg Salad Sandwich, Deviled Eggs, Straight up with salt and pepper, sliced in a salad or on toast . . . I’ll take it all. My kids also love them, as long as I remove any sign of yellow egg yolk which is super annoying but at least they are being adventurous.
Hard Boiled Eggs in the pressure cooker are THE BEST! Hands off and perfectly cooked every time, plus they peel like a dream, at least 95% of the time. I’ve made enough boiled eggs in my life using every method possible to know that there is no guarantee for easy peel eggs 100% of the time.
And I’ve got a new method for you to try out that I have yet to see done before. A new method for Perfect, NO BREAK, Instant Pot Hard Boiled Eggs? Yes indeed.
Meet my new favorite accessory to my pressure cooker. I’m not sure what to call it because technically it’s a baby food tray, so I’ll simply refer to it as my Silicone Tray.
This tray has been all the rage in the Instant Pot Facebook Community after a recipe for Copy Cat Starbucks Sous Vide Egg Bites. I held out for awhile and then, like the total accessory sucker I am, I gave in and bought 4. I’ve since created 2 more recipes using them that I’m busting at the seams to share with you! But I’ll leave a teaser here by saying, they are 100% worth the buy. I love, love, love them.
Because I think you all are awesome (and I’m a tad compulsive at times) I ordered 4 different brands on Amazon to find out which one was the best. These Popfex Silicone Trays are the best of the best. They are more sturdy and have deeper pockets than all the others and I’m a bit obsessed with them right now.
So back to eggs, while you can absolutely stack those eggs into the pressure cooker and hope for the best – like I have for months using this trivet stack method (which works pretty good, just not break proof all the time),
I highly recommend buying these perfectly sized Popfex Silicone Trays to make Perfect, No Break, Hard Boiled Eggs. If you need more proof of how necessary they are, hang tight for next weeks recipes, but add it to your Amazon cart and hope they don’t sell out (which they keep doing!)
To all my smelly food lovin’ friends out there, here’s to being the smelly kid and being dang proud of it! Lets celebrate our coolness with a piece of Seedy Whole Grain Toast, smothered in guac, then topped with tomatoes and boiled eggs with fresh cracked pepper, Maldon Flaky Sea Salt (which is the best salt in the universe!) and a drizzle of lemon juice. Are you with me?!
Instant Pot or
This Tall Trivet works well
or this Collapsible Steamer Basket
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Perfect NO BREAK Pressure Cooker Boiled Eggs
Once you make boiled eggs in the pressure cooker, you’ll never go back! Easy, convenient, and perfect every time!
- Prep Time: 2 minutes
- Cook Time: 5 or 6 minutes
- Total Time: 20 minutes
- Yield: 7-14 eggs
- Eggs (I do up to 14 at a time)
Method 1 – Silicone Tray – 6-6-6 time
- Add 1 cup of water to the pressure cooker pot and place short trivet inside. Add 1 egg to each hole of the silicone tray (can do up to 2 trays at a time). Place 1 tray on top of the trivet. If cooking 2 trays of eggs, stack it directly on top of the first.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 6 minutes.
- When cooking is complete, use a 6 minute natural release.
- Prepare a bowlful of ice and cold water. After natural release, quickly transfer cooked eggs to the ice bath until cooled, about 6 minutes. Store eggs in refrigerator until ready to use.
Method 2 – Trivets – 5-5-5 time
- Add 1 cup of water to the pressure cooker pot and place a trivet inside. Add eggs to the trivet, making sure the eggs aren’t touching and are stable in the lines of the trivet. If cooking 2 layers of eggs, place a taller trivet on top and align eggs on the second trivet so again they aren’t touching and they are sitting stable in the lines of the trivet.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
- When cooking is complete, use a 5 minute natural release.
- Prepare a bowlful of ice and cold water. After natural release, quickly transfer cooked eggs to the ice bath until cooled, about 5 minutes. Store eggs in refrigerator until ready to use.
- Take note – An extra minute is needed for the silicone trays to fully cook through.
- To differentiate between hard boiled eggs and raw eggs, carefully give them a spin on your counter top. If it spins quickly, they are hard boiled. If they slowly wobble, they are raw.