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Instant Pot Pickled Hard Boiled Eggs

A simple and easy, versatile recipe for making the perfect hard boiled eggs in only 5 minutes! 

Course Breakfast
Cuisine American
Prep Time 2 minutes
Cook Time 5 minutes
resting time 5 minutes
Total Time 7 minutes
Servings 6 eggs
Author Amy - The Speedy Spatula


  • 6 eggs brown or white
  • 4 cups water
  • 3 cups dill pickle juice


  1. Place a trivet inside the Instant Pot insert and add in 4 cups of water. 

  2. Place the eggs onto the trivet, lock lid into place, and set the steam release valve to the sealing position.

  3. Select "manual" "high pressure" for 5 minutes, then quick release the pressure using a spoon or other long handled utensil once the cook time is complete. 

  4. Immediately place the eggs into a bowl of cold water and allow to cool before peeling.

  5. I find that the eggs peel the easiest if you peel them under cold water, using the edge of your thumb.

  6. Place the cooked and peeled eggs into a large jar of dill pickle juice and store in the fridge for up to 6 days.

Recipe Notes

Any kind or brand of dill pickle juice can be used for this recipe.