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instant pot eggs on a plate

Instant Pot Hard Boiled Eggs (2-Minute Method)

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5 from 10 reviews

Here’s how to make the easiest 2-Minute Instant Pot Hard Boiled Eggs that peel easily and make great snacks. With this method, you don’t have to babysit the Instant Pot.

  • Total Time: 32 minutes
  • Yield: 6 1x


Units Scale
  • 6 eggs (or up to 24 eggs if you are using a 6-quart or 8-quart Instant Pot)
  • 1 cup water


  1. Place the trivet in your Instant Pot pressure cooker.
  2. Add one cup of water to the pot.
  3. Place the eggs carefully on the trivet and lock on the lid.
  4. Press “pressure cook” and make sure the setting is for “high.”
  5. Use the arrows to adjust the time to 2 minutes.
  6. Once the cooking time is complete, let the pressure come down naturally for 15 minutes. 
  7. Carefully remove the lid. Use tongs to place the eggs in a bowl filled with ice water to cool the eggs.
  8. Then, pour off the water and refrigerate the eggs for up to a week.
  9. When you’re ready to eat the eggs, just gently peel off the shell before consuming.


  1. Cooked hard-boiled eggs can last up to a week in the refrigerator.
  2. The total cooking time for this recipe is 32 minutes which includes the time for the pot to come up to pressure and the natural release time. 
  3. Use large eggs that have been chilled in the refrigerator.
  4. Ideally, you would use a trivet or steamer basket inside the Instant Pot to keep the eggs out of the water at the bottom.
  5. You can use white or brown eggs for this recipe.


  • Serving Size: 1 egg
  • Calories: 72
  • Sugar: 0.2 g
  • Sodium: 71 mg
  • Fat: 4.8 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 0.4 g
  • Fiber: 0 g
  • Protein: 6.3 g
  • Cholesterol: 186 mg