Instant Pot Hard Boiled Eggs - ZERO Points

I usually open one cooled egg and eat it immediately. They are so delicious when they are fresh made and warm like that is it hard to resist. I recommend you do the same!
I use the rest to make low point deviled eggs, egg salad sandwiches and I also keep some in the fridge for easy snacking
The BEST thing about instant pot hard boiled eggs, besides the certainty of the cook timing, is that I NEVER lose any of the egg in the peeling process. That’s right, NEVER.
The Instant Pot cooks the eggs perfectly and the shell comes off easily and fast. WOW. I will never make stove top hard boiled eggs again!

Yields: 6-12 eggs easily



  1. Put the eggs in the Instant Pot
  2. Pour cold water over the eggs, until top of eggs is covered
  3. Make sure Instant Pot Value is Closed (I have forgotten to do this a few times with recipes) If you do, just shut it and begin the cook phase over again!)
  4. Select the "Egg" Cook button and set the timer to 3 minutes. Yes, that's it...just 3 minutes
  5. The pressure will begin to build and once it is ready, the timer will count down the 3 minutes
  6. Once the cooking stops, (very safely with Cooking Mitts ONLY and a long utensil) self vent the Instant Pot by releasing the valve
  7. It takes my Instant Pot exactly 3 minutes and 35 seconds to release the pressure, and the red "ready" button to drop, indicating it is safe to open
  8. Using oven mitts, as it will still be hot, move the pot under cold running water to stop the eggs from cooking any further