Instant Pot Soft-Boiled Eggs

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recipe by Ruth McCusker

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

1-10 eggs I experimented with soft boiled eggs for weeks with many disappointments. They were always overdone. I kept paring the time down; the cook time, then the natural release time. Finally.... I cracked the code! WOO HOO! I must say though, my results were slightly different in my 6-quart than they were in my 3-quart. They were softer in the 6-quart. So experiment a bit using one egg at a time until you get to the sweet spot just right for you. There are two methods for this. One is for low pressure (my favourite). HIGH-PRESSURE METHOD: Same as above, but use High Pressure for 1 minute. When it beeps that it’s done, leave it for 30 seconds natural release, then flip the valve to Venting. When the pin drops, immediately put the eggs under cold running water for a few seconds to halt the cooking process. Again, try one egg. You can leave them for a few more seconds of natural release if you like them a little firmer. Try it with one egg. If you like them a little firmer or softer, adjust the natural release time, NOT the cook time.

Inspired by:

recipe updated May 12, 2020


  • Egg icon
    1 (50g)
  • Water icon
    1.5 cups (360ml)


  • kCook icon Instant Pot
  • kCook icon Rack
  • kCook icon Inner pot

Step preview

  1. Add water to the inner pot
  2. Place a clean rack in the inner pot
  3. Place egg on the rack
  4. Close and lock the lid and turn the steam release handle to Sealing
  5. Pressure cook - Manual, Low, 1 min
  6. Natural release - 1 min
  7. Immediately put the egg under cold running water
  8. Rinse - 30 sec
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