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.
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 is life-changing. 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 any kind of 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.
The ingredients required for Ninja Foodi hard-boiled eggs are few.
- 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.
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. It also helps not to leave them in there for too long.
There aren't a ton of variations you can do with hard-boiled eggs, BUT, you can determine how "soft" or "hard" boiled you want them to be by adjusting the time you pressure cook them.
- Soft-boiled - Reduce pressure cooking time by one minute (3 minutes total), and slow release for one minute before you quick release. Alternatively, you can still pressure cook for the full four minutes, but quick release immediately. Both will result in a jammier yolk.
- 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).
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!
- 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!).
You'll have to let me know if you try these Ninja Foodi hard-boiled eggs!!
Real quick, let's talk equipment, since this recipe was developed specifically for a Ninja Foodi 10-in-1 air fryer/pressure cooker. If you do have one of these incredibly useful cooking devices (whether it's a newer version with a 'smart lid' or a slightly older one with the separate pressure cooker lid), you can follow this recipe as directed.
That said, you can use other pressure cookers to boil eggs! Check out these Instant Pot hard-boiled eggs from Lexi's Clean Kitchen if you have an Instant Pot.
You can store hard-boiled eggs in a container (or back in their own carton!) in the fridge for up to a week.
Hard-boiled Eggs FAQs
I don't recommend it! The texture will turn tough and watery.
The FDA recommends that hard-boiled eggs do not sit out for longer than 2 hours before refrigerating.
The pressure cooker method for hard-boiled eggs is FAST, so make sure you are attentive and ready for the next move! If you walk away and forget about the eggs, they will likely become overcooked and/or cracked.Print
Ninja Foodi Hard-boiled Eggs
Hard-boiled eggs in a Ninja Foodi are easy to peel every time, and they're done in half the time as stovetop boiled eggs. Make a batch for the week ahead!
- Prep Time: 2 minutes
- Cook Time: 6 minutes
- Total Time: 13 minutes
- Yield: 8 eggs 1x
- Category: Breakfast, Lunch, Snack
- Method: Pressure Cooker
- Cuisine: Any
- 8 eggs
- 1 cup water + more to fit in a large bowl
- 8-10 ice cubes
- Add eggs & water. Add the eggs and 1 cup of water to your Ninja Foodi pressure cooker, setting eggs on the wire rack insert (if using). Secure the pressure cooker lid (or transition to the pressure cooker lid using your smart lid, in the new versions of the Ninja), and set the air release valve to "seal".
- Prepare ice water. Fill a large bowl about ⅔ full with water, and add ice cubes. Set aside until eggs are done cooking (this will be used to quickly cool them and stop the cooking).
- Pressure cook eggs. Put the cook setting in "Pressure" mode, set the temperature to High, and set the time to 4 minutes, then press the Start/Stop button to start cooking. The pressure will build for a minute or so, and then the eggs will pressure cook for four minutes. Once that's done, all the pressure to naturally/slowly release for two minutes, then open the air release valve to quick release. Immediately remove the lid.
- Cool the eggs. Use a slotted spoon to carefully transfer the eggs to your prepared ice water bowl, and allow them to cool for five minutes. Then, remove the eggs, dry them off, and enjoy!
- Storage: Store your hard-boiled eggs in the fridge in a container (or in their original carton) for up to a week. I don't recommend freezing, and the FDA-recommended max for room temperature storage is no more than two hours.
Keywords: Ninja Foodi hard-boiled eggs, hard-boiled eggs in Ninja Foodi