Anyone else swear by the 5-5-5 method for Instant Pot eggs?

[Thomas Martinez]

Found the 5-5-5 method for hard-boiled eggs in my Instant Pot. I figured I'd share this with community to see how many people uses this method. Soaking the eggs in hot water for 5 minutes with high pressure, allowing them to naturaly release for another 5 minutes, then placing the eggs in an ice bath for the final 5 minutes will yield perfect result.
The steps will be the same wherever you find this recipe. Place the eggs in a single layer into the Instant Pot. Add 1 cup of water. Set the lid on the Instant Pot and set to the sealing position. Place into the Manual or Pressure Cook setting for 5 minutes at high pressure. Allow the eggs to naturally release the pressure for 5 minutes or release the pressure quick (QR) if you are in a hurry. Place the eggs into an ice bath for another 5 minutes.
I'm curious to know what people thinks about the difference between allowing the eggs to naturally release compared than quickly releasing the pressure after the 5 minutes of cooking. The recipe states to use natural release for best results with the yolks but I feel quick release work just fine. Also curious to know if the 5 minutes in the ice bath is important or if longer immersion would be just as effective. I play with the eggs in an Instant Pot regularly so what do you all think about this particular method?

 

[Henry S.]

Works fine but the age of the eggs seem to have more of an impact than the method described above. Fresh eggs from the farm fight you every time but store-bought eggs that is around 1-2 week old will peel perfectly.

 

[Future Rabbit Orches]

I use the 4-5-5 method because I like my yolks to be just barely jammy in the center when I eat my hard-boiled eggs. 5 minutes result in chalky yolks every time.

 

[We Love Mounta]

Does the amount of water noted in the recipe matter or is it just the minimum need to fill the Pot? What would happen if I used 1.5 cups instead?

 

[Henry S.]

Does the amount of water noted in the recipe matter or is it just the minimum need to fill the Pot? What would happen if I used 1.5 cups instead?

The minimum amount of water noted in the recipe is all that is required to help generate the steam needed to cook the eggs in the Instant Pot. Using more water just take longer to reach the necessary pressure.

 

[Nervous Newt]

The debate between NR and QR is overblown. I cooked a batch of eggs using both methods back to back and couldn't taste a difference between the two. The ice bath does the heavy lifting for getting the shells to easily peel from the cooked eggs. The pressure method just cook the eggs evenly. People overthink this on message boards because they want to write about it. For green rings around the yolks- overcook them a bit to 4 minutes pressure with natural release for 5 minutes.

 

[Proud Pollan]

Sous vide at 75c for 13 minutes will destroy any method using an Instant Pot.

 

[Quaint Quail]

Sous vide at 75c for 13 minutes will destroy any method using an Instant Pot.

lol the sous vide guy is here

 

[We Love Mounta]

Does the ice bath need to contain ice or will cold tap water work just as well? I dont have ice on hand every time I prepare hard-boiled eggs.

 

[Impossib]

I’ve used this method 200 times or so. Couple observations. First, the higher the altitude the Pot is located the longer it takes to reach the proper cooking pressure. I'm at 5000 ft so 6 minutes will allow for the best result. Second, quick release only works for the eggs that is cracked in the shell while still in the Instant Pot. If I use quick release the result is that 1 out of 6 eggs will crack and weep their yellow content into the Instant Pot. Using natural release for at least 3-4 minutes will eliminate this problem. Third, the ice bath is not required if you plan to refrigerate the eggs and remove the shells after they have chilled in the refrigerator. The coldness of the refrigerator will do the same trick as the ice bath. The shell will easily come off the next morning.