Instant Pot Hard Boiled Eggs: Perfect Peel 5-5-5 Method Time Chart

Instructions:

1. Prepare the Ice Bath: Fill a large mixing bowl with the cold water and plenty of ice cubes. Set aside immediately next to the Instant Pot.
2. Set Up the Instant Pot: Pour 1 cup (240 ml) of cold water into the inner pot. Place the metal trivet or steamer basket inside the pot.
3. Load the Eggs: Carefully place the eggs onto the trivet. They can be stacked slightly, but ensure they are not directly in the water.
4. Seal and Set: Secure the lid, ensuring the venting knob is set to the Sealing position.
5. Cook (First 5): Select the Manual/Pressure Cook setting and set the time for 5 minutes on High Pressure.
6. Wait for Pressure Build: Allow the Instant Pot to come up to pressure (this takes 5–8 minutes). The screen will display 'On' until pressure is reached.
7. Natural Release (Second 5): Once the 5-minute cooking cycle is complete, allow the pressure to release naturally for 5 minutes (5-minute NPR). The pot will count up during this time.
8. Quick Release (Immediate): After 5 minutes of NPR, move the venting knob to the Venting position to perform a quick release (QR). Stand clear of the steam. Wait until the floating valve drops completely.
9. Open: Once the valve is down, carefully remove the lid.
10. Shock the Eggs: Immediately use tongs or a slotted spoon to transfer the cooked eggs directly into the prepared ice bath.
11. Chill (Third 5): Allow the eggs to sit in the ice water for a minimum of 5 minutes. This stops the cooking process and contracts the egg membrane for easy peeling.
12. Peel and Store: Gently tap the cooled eggs and peel them under cool, running water or fully submerged. The shell should slide off effortlessly. Store peeled eggs in an airtight container in the refrigerator for up to 7 days.