Hard boiled eggs! Hard boiled eggs!  You have to get an Instant Pot just to make hard boiled eggs!  Those are the words I heard over and over again from Instant Pot users as I began my deep dive into testing North America’s trendiest kitchen gadget.


Barf.  O.K. fine, in the name of research I’ll make hard boiled eggs in the Instant Pot so I can see how easy they are to peel.

As you may know, fresh eggs are much harder to peel because there’s no air between the shell and the egg.  So you end up chipping away tiny bits of shell until 3 hours later you’ve voluntarily admitted yourself to a mental institution where as luck would have it, they’re serving egg salad sandwiches for lunch.

For my test I used both fresh (laid within the previous 3 days) and old (laid 2 months ago) eggs.

I cooked half of them in a pot on the stove and the other half I cooked in the BBQ.  Just kidding.  I cooked the other half in my Instant Pot (which I bought a month ago to see if this thing is all hype or hoax).

Here’s how it went.

In case you couldn’t understand that, basically all the eggs peeled the same.

The Instant Pot cooked eggs were slightly easier to peel but it was nothing anyone could legally brag about in a midnight infomercial.

These are the 2 cooking methods I used:


How to Make Hard Boiled Eggs in water
  1.  Place eggs in pot of cold water and bring to the boil.
  2. As soon as pot boils, turn off the heat and let them sit until the water cools (around 15 minutes)

This is the method Signe Langford’s uses in her book Happy Hens & Fresh Eggs which features me and my chickens.


How to Make Hard Boiled Eggs in an Instant Pot
  1. Add 1 cup of water to the bottom of the Instant Pot.
  2. Put a steam basket or trivet in the Instant Pot and add your eggs.
  3. Close the lid and set the manual timer to 8 minutes.
  4. When done, quick release the steam and handle the eggs when they’re cool enough to touch.
  5. It will take longer than 8 minutes to cook the eggs because the Instant Pot has to come up to pressure before it cooks them.




With the water method all the eggs came out cooked perfectly and were moderately difficult to peel.



With the Instant Pot my first batch of eggs came out perfectly cooked but the second batch was very slightly undercooked (possibly because I peeled them while they were still very hot thinking this would make peeling them easier).  It did not.   The Instant Pot eggs didn’t seem much easier to peel.


A couple of the Instant Pot eggs were slightly easier to peel than the water boiled eggs.  But if I hadn’t had it knocked into my head over and over again about how much easier these eggs would be to peel than regular cooked hard boiled eggs I never, ever would have noticed a difference.

For me it was a fail on both batches that I tried.

I know there are those of you who will dispute this, and I don’t disagree.  I’ve seen the videos! It’s entirely possible that your hard boiled Instant Pot eggs burst right out of their shells and danced directly into the potato salad, but for me that’s not what happened.

My eggs didn’t dance.  Angels didn’t sing and rainbows didn’t fart kittens.

Just when I thought I was leaning towards a recommendation for the Instant Pot this happens.  Next week I will present you with my cheesecake results.  It’s pretty difficult to make a cheesecake that doesn’t fart rainbows AND kittens so …


  1. Jennie Lee says:

    I eat a hard boiled egg every day, at breakfast. I also eat them when my stomach is upset. I don’t know why, but for some reason, they make my stomach feel good, which basically means I don’t feel it at all; like I have no stomach. Anyway, your egg cooking essay inspired me to experiment too, and I think I’ve perfected the process. My eggs peel in about 10 seconds. I use a tiny pot, barely big enough to boil 3 eggs, if I want to. I put the egg in the empty pot and spray it 7 times with white vinegar, which I have around to clean house with, anyway. Then I fill it with cold water, and heat it 5 minutes (I use a timer), at which point it is about to boil. As soon as it IS boiling, I set the timer for 7 minutes, and turn the heat down one notch, so it won’t boil over. After 7 minutes, I pour out the water and run cold water over the egg for about 7 seconds. Then I let it sit for 2 minutes, to cool. To peel it, I tap it on each end and pinch the shell off the ends. I then tap it GENTLY 4 times, around its “equator”. The shell peels off like a little coat, in pretty much one piece, and the egg is well-cooked, but not too much. If the egg cracks, it does not leak out. Voila! Perfection! Very rarely does any white come off. And the timer allows you to do something else while it cooks, without forgetting your egg. I wouldn’t send this info, but I honestly have been so pleased with this method, I had to share it!

  2. Never heard of an instant pot… but if you want to hard boil eggs with a 100% peeling success rate, even with eggs laid the day before, pressure cook them for 3 minutes. Put the rack in the pot, and place a vegetable steamer on top of that. Add water to top of rack. Place up to 10 room temperature eggs in steamer. Start counting the time when it reaches pressure. I have an old Presto pressure cooker with a “rocker”. When it starts rocking, the timer is set for 3 minutes. When time is up, immediately drop the pressure by putting the pot under a stream of cold water. Then immediately put eggs in ice water. As soon as they are cool enough to handle, crack the shells all over and return to ice water. Peel when cold. Time may vary according to size and temperature of eggs. Fail-proof peeling.

  3. Cindy McMahan says:

    Boil water….enough to cover the eggs. Prick the fat end of the eggs with a thumb tack. Lower eggs in water with a slotted spoon. When the water just starts to come back to a boil, cover the pot and turn off the burner. Let set for 20 minutes or so. Eggs never crack while cooking. Easy to peel. Never a green ring. And the softest egg white and creamiest yolk you’ll ever taste. I learned this method from Jacques Pepin. The French know eggs!
    Any amount of actual boiling coils up the protein chains in the egg white causing the rubbery texture. Boiling just beats up the white. 🙂

  4. janeasinner says:

    I just buy already cooked hard boiled eggs at the market when I want egg salad. Problem solved. Your Welcome. p.s. I hate the pressure cooker named Instant Pot too. lolz

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