Ninja Foodi Hard-boiled Eggs

If you own a Ninja Foodi pressure cooker, you can make perfect hard-boiled eggs on the regular! We love this method for making boiled eggs because they come out consistently and are easy to peel every time.

this recipe

I've made SO many hard-boiled eggs on my stovetop, and all too often the eggshells stick to the eggs. It drives me nuts! I've tried all the 'tips' -- using older eggs, different timing methods, vinegar in the water, peeling eggs under running water, you name it. But my consistent success with hard-boiling eggs came when I finally tried using my Ninja Foodi pressure cooker.

Using a pressure cooker for hard-boiled eggs has been life-changing for me. Not only does it take half the time as the stovetop, but it also yields eggs that are easy to peel every time. If you have a pressure cooker at home, hard-boiled eggs are a must-make! Also, if you celebrate Easter with dyeing eggs, this is a great way to make a large and quick batch.

Jump to:

• Ingredients
• Instructions
• Variations
• Serving Ideas
• Success Tips
• Hard-boiled Eggs FAQs
• 📖 Recipe

Ingredients

• Eggs - We recommend using large eggs, straight from your fridge (cold).
• Water - Both for pressure cooking and for ice water to stop the eggs from cooking.
• Ice - To add to the bowl of water, where eggs will be placed immediately after cooking.

Instructions

To start, make sure you have the pressure cooker lid that comes with your Ninja Foodi, and if desired, the wire rack insert. I could not find the wire rack insert on the day I shot this recipe, but I do like to use it to avoid the eggs cracking against the side of the base while cooking.

Fill the base of the Ninja Foodi with one cup of water, place the wire rack inside if using, and then gently add your eggs.

Next, secure the pressure cooker lid, and make sure the air release valve is set to "seal". Set the cook settings to: Pressure; adjust the temperature to High; and set the time for four minutes. Then, press the Start/Stop button to start. The pressure will build for a minute or so, and then the timer will start to count down for four minutes.

While the eggs are pressure cooking, fill a large bowl with ice water and set aside.

When the four minutes is up, the pressure will start to release slowly on its own. Allow this slow release for two minutes, then open the air release valve to let out the rest of the air (quick release).

As soon as this is done, immediately remove the lid, and transfer the eggs, with a slotted spoon, to the bowl of ice water. Let them chill in there for about five minutes.

Finally, take them out, dry them off, and please just crack one open right away because I NEED you to see how easy they are to peel!

Next, you can enjoy these however you like them! Slice them in half and hit them up with some salt and pepper, make them into egg salad, what have you.

Hint: If one or two of your eggs crack, it's no tragedy -- it will taste the same, but it'll look like it has a tiny tail of cooked egg white that busted through the shell. To help avoid cracking, using the wire rack insert that comes with your pressure cooker helps keep the eggs from banging against the bottom & sides.

Variations

You can determine how "soft" or "hard" boiled you want your eggs to be by adjusting the time you pressure cook them.

• Jammy - Pressure cook for the full four minutes, but quick release immediately and transfer to the ice bath right away when release is done.
• Harder-boiled - Increase pressure cooking time by one minute (5 minutes total), and slow release for one minute before you quick release.

For reference, the ones we made were about right in the middle -- the yolks weren't jammy, but they also had a little softness in the very center of the yolk (see below).

Serving Ideas

Hard-boiled eggs are so versatile, and they can be great as meals, toppings, or stand-alone appetizers and snacks! Some of our favorite ways to use include:

• Plain with salt & pepper (lately loving the crunch of freshly ground sea salt or pink Himalayan salt).
• Sliced or chopped on a piece of whole grain sourdough slathered with pesto.
• On top of avocado toast with everything bagel seasoning!
• In pretty much any salad, especially healthy Asian slaw with ramen, Thai peanut chicken salad, and this modern three bean salad.
• On tops of soups or bowls to round out the protein and add flavor! We like to toss a hard-boiled egg on our ginger lime chicken noodle soup.
• With a scoop of hummus on top.
• Sprinkled with za'atar -- SO GOOD.
• In egg salad (one of our favorites!).

Success Tips

Here are some of my top tips for making hard-boiled eggs successfully in your Ninja Foodi:

• Pressure cooker size matters. Since the pressure build relies on water to steam and boil the eggs, having enough water is important because it impacts how long the pressure takes to build. I have a 5-quart Ninja Foodi, but some of the newer models come in an 8-quart size. While I've only had the opportunity to test with the smaller models, I recommend increasing the water amount by ½ cup for the higher volume models.
• Timing is everything. Every second counts, so try to be precise! I recommend slow releasing for no more than two minutes, then immediately flip the quick release valve. Note that less than two minutes is okay, but you will start to get a jammier egg (which is delicious).
• Prepare your ice bath while eggs are cooking or earlier. This goes along with timing, but in order to stop the cooking process, eggs need to be transferred to an ice bath immediately after the pressure release is done. I keep the ice bath and a slotted spoon or tongs next to my Ninja Foodi so that I'm ready to go.

Hard-boiled Eggs FAQs

Did you make these hard-boiled eggs? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!

Print

📖 Recipe