Instant Pot Soft-Boiled Eggs with Jammy Yolks

Steps

1. 1

   Add water to Instant Pot

   • Pour 1 cup (240 ml) of water into the inner pot of your Instant Pot.
   • Place the trivet (steamer rack) on top of the water.
   • The trivet keeps the eggs out of direct contact with the heating element.

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   Tip: Use the amount of water specified—too little will cause the Instant Pot to burn, too much will dilute the heat and affect timing.

2. 2

   Arrange eggs on trivet

   • Gently place the 4 room-temperature eggs on the trivet in a single layer.
   • They can touch but should not be stacked.
   • If cooking more than 4 eggs, you can use a small metal steamer basket to create a second layer.

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   Tip: Room-temperature eggs cook more evenly than cold eggs straight from the refrigerator.

3. 3

   Close lid and set pressure

   • Close the Instant Pot lid and ensure the steam release valve is in the 'sealing' position.
   • Press the pressure cook button (or manual button on older models) and set it to high pressure for 5 minutes.
   • The Instant Pot will take 1–2 minutes to build pressure before the timer starts counting down.

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   Tip: The pressure-building time is not included in the 5-minute cook time. Total time from lid closed to cooking starting is usually 2–3 minutes.

4. 4

   Cook under pressure

   • Once the Instant Pot beeps and the pressure has built, it will cook the eggs at high pressure for exactly 5 minutes.
   • This timing produces a soft-boiled egg with a creamy, jammy yolk and fully set whites.
   • Do not open the lid or release pressure during this time.

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   Ready when: Timer counts down and beeps when finished

   Tip: If you prefer a slightly runnier yolk, reduce cooking time to 4 minutes; for firmer yolks, increase to 6 minutes.

5. 5

   Quick release pressure

   • When the timer beeps, carefully turn the steam release valve to the 'venting' position to quick-release the pressure.
   • Wear an oven mitt or use tongs to avoid the steam.
   • It will take 30 seconds to 1 minute for all pressure to release.
   • Do not force the lid open—wait until the pressure indicator drops completely.

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   Ready when: Pressure indicator is down and lid opens freely

   Tip: Quick release stops the cooking process immediately. A slow release would continue to cook the eggs and over-set the yolks.

6. 6

   Transfer eggs to ice bath

   • Using a slotted spoon, immediately transfer the hot eggs to a bowl of ice water.
   • This halts the cooking and makes them easier to handle.
   • Let them sit in the ice water for 2 minutes.
   • The temperature shock also helps separate the shell from the egg white for easier peeling.

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   Ready when: Eggs feel cool to the touch

   Tip: Do not skip the ice bath—it prevents the yolk from overcooking and makes peeling much easier.

7. 7

   Peel and serve

   • Gently tap the egg all over to create cracks, then roll it on the counter under light pressure to loosen the shell.
   • Peel under cool running water, starting from the wider end where the air pocket is.
   • Pat dry with a clean cloth.
   • Sprinkle lightly with fine sea salt if desired.
   • Serve immediately while still warm.

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   Ready when: Shell comes away cleanly; yolk is creamy when cut open

   Tip: Peeling under running water makes the process easier because the water gets between the shell and the membrane.