Pressure Cooker Hard Boiled Eggs and the 5-5-5 method are the secrets for easy peel eggs! Ready in 15 minutes, you never have to worry about broken whites or ugly eggs ever again. You can use this recipe for any electric pressure cooker!
The number one thing I always struggle with: peeling boiled eggs! If you’ve tried to find the secret for years as I have, you probably found lots of advice that didn’t consistently work.
I’ve heard that adding vinegar to the water will help, using older eggs, using store-bought…the list goes on.
BUT! It wasn’t until I was introduced to the 5-5-5 method for pressure cooking eggs that I realized this didn’t have to be so painful.
These eggs peel like a dream! They don’t break or stick to the shell, and you don’t have to plan weeks in advance for easy peel eggs!
This recipe uses the same steps and liquid amount whether you are cooking 2 eggs or twenty! No green rings!
What is the 5-5-5 method?
The 5-5-5 Method is:
- 5 minutes of high-pressure cook time
- 5 minutes of natural release
- 5 minutes in an ice bath
The result is easy-to-peel eggs with a hard-boiled, but creamy center!
If you don’t have a pressure cooker, you can steam eggs on the stovetop with a steamer basket.
Recipes using pressure cooker boiled eggs
You can make these for breakfast, meal prep, deviled eggs, and egg salad – just to name a few. Use them to top a spinach salad for extra protein, too.
You can also use this method for dying easter eggs!
Instructions & pressure cooking details
#1. To your pressure cooker, add the trivet and pour 1 ½ cups of water in the bottom of the pressure cooker pot.
#2. Place eggs on the trivet. Make sure the lid and steam release valves are sealed. Set the unit to high-pressure for 5 minutes.
The unit will take some time to come to pressure, but after the eggs have cooked for 5 minutes, allow the unit to naturally release the pressure for another 5 minutes.
This means you do not have to touch the unit or anything for 5 minutes.
(my unit switches to “keep warm” automatically and has a timer.)
#3. When the 5 minutes is up, release the remaining pressure from the unit.
#4. Carefully remove the eggs with tongs and place them in the ice bath for 5 minutes.
Then, you can peel and store or continue on with your recipe.
I noticed an egg or two tend to break open during cooking – most likely during the natural release. It does not affect the taste. It’s simply a cosmetic flaw.
- 2-12 eggs
- 1 1/2 cups water, plus more for ice bath
- 2 cups of ice cubes
- Place the trivet and 1 ½ cups of water in the bottom of the pressure cooker pot.
- Place eggs on the trivet. Seal the lid and steam release valve.
- Set the unit to high-pressure for 5 minutes.
- After the cook time is complete, allow the unit to naturally release the pressure for another 5 minutes.
- Meanwhile, prep the ice bath by filling a bowl of ice and cold water.
- When the 5 minutes natural release is up, release the remaining pressure from the unit.
- Carefully remove the eggs with tongs and place them in the ice bath for 5 minutes.
- Then, peel and store for up to 5 days.
Do not touch the unit during the 5 minutes of natural release (my unit switches to the “keep warm” setting automatically, and has a timer.).
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g