Making hard boiled eggs in a Ninja Foodi (or any pressure cooker!) has never been easier. You won’t believe how simple it is to peel eggs that have been pressure cooked with no shell left behind. I promise once you do this once, you will never want to boil a hot pot of water on the stove again! Plus egg salad sandwiches are completely attainable in under 10 minutes.
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Ninja Foodi Hard Boiled Eggs
Its so easy to make hard boiled eggs in a Ninja Foodi (or instant pot or any pressure cooker really) that you won’t believe you haven’t been doing it this way the whole time! I used to spend a lot of time dreading the entire boiling, timing on the perfect yoke, and then peeling but once I discovered how EASY it can be, I stopped! I now enjoy hard boiled eggs in my salads and lunches all the time.
Watch video to see exactly how you pressure cook your eggs and how they peel perfectly!
Such an amazing source of protein too!- 8 eggs
- 1 cup of water
- Dump in 1 cup of Water into pressure cooker.
- Add 8 eggs in your Ninja Foodi on your metal rack.
- Close with pressure cooker lid and seal steam release closed.
- Cook on high for 8 minutes for perfect eggs.
- Release for hard boiled eggs: QUICK RELEASE
- Once the pressure is released, remove eggs with tongs and place in cold water or ice water bath for 15 minutes. This stops the eggs from continuing cooking and make for easier peeling.
- Peel (see video on how easily eggs are peeled)
Cracked Eggs in a Pressure Cooker
When it comes to Easter eggs, you don’t always wants a cracked egg versus a simple smooth shell. Even when boiling, you often end with a few cracked shells. I have not found a perfect way to eliminate ALL cracks on ALL eggs.
Cracked shells do not bother me personally as they do not affect the eggs when pressure cooking, you still get a perfect egg for a deviled egg or an egg dip. If I find a fool proof way to prevent all cracks on eggs, I will update this post.
Peeling Eggs
Its important to put your newly hard boiled eggs into an ice water or very cold water bath. This helps your egg stop the heat so it doesn’t continue to cook and get rubbery. Additionally, your peels will come off nearly perfectly. I like to leave mine in for 15 minutes.
Perfect Cooked Pressure Cooked Eggs
I love, love how perfect the yokes come out in the Ninja Foodi.
Products to Help you Cook more Eggs
There are a few products out there that help you cook more eggs at once in your Foodi.
Check out this Ninja Foodi Double Steamer rack so you can add more eggs or this Trivet that allows you to easily and perfectly cook up to 24 eggs at once.
Keep in mind when buying inserts to check the size of your own pressure cooker so the racks fit.
Do not have an all in one Ninja Foodi yet. GET ONE HERE. I LOVE LOVE IT!!
Pressure Cooker Recipes
- Pressure Cooker Red Potatoes
- Ninja Foodi White Chicken Chili
- Pressure Cooker Corn on the Cob
- Pressure Cooker Popcorn
Ninja Foodi Hard Boiled Eggs
Ninja Foodi Hard Boiled Eggs - Its so easy to make hard boiled eggs in a Ninja Foodi (or instant pot or any pressure cooker really) that you wont believe you haven't been doing it this way the whole time!
Ingredients
- 8 extra large or large eggs
- 1 cup of water
Instructions
- Dump in 1 cup of Water into pressure cooker.
- Add 8 eggs in your Ninja Foodi on your metal rack.
- Close with pressure cooker lid and seal steam release closed.
- Cook on high for 8 minutes for perfect eggs.
- Release for hard boiled eggs: QUICK RELEASE
- Once the pressure is released, remove eggs with tongs and place in cold water or ice water bath. This stops the eggs from continuing cooking and make for easier peeling. I leave my eggs in an ice bath for 15 minutes.
- Peel (see video on how easily eggs are peeled)
Notes
5 , 5, 5 Ninja Foodi Alternative Method
Some people really love the 5-5-5 method for boiling eggs. This is 5 minutes pressure cooking, 5 minutes natural release, and 5 minutes in an ice bath.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 72mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 6g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
Sher says
Just finished my 8 boiled eggs cooked in my Ninja Foodie! I’ll never use my stove top again! So easy! Wow! And delicious!
Trisha says
Sure takes the pain out of making eggs!! Thanks for your feedback Sher!
Jenni says
You are a lifesaver. I am in love with the ease of this. Many thanks 😊
Trisha says
So very happy to help!
Melissa Stroberger says
Trisha,
They came out perfect. Thanks again Missy
P. S. Be safe!!!
Trisha says
Thanks so much Melissa! Great boiled eggs (especially right now) are a blessing for salads and protein. So happy they were great for you – be safe as well.
Trisha
Dana says
How many of the eggs cracked? I am planning on making a dozen hard boiled for my kids to color tonight
Trisha says
Eggs usually crack because they go from a cold fridge to a hot temperature. The best way to prevent cracks is to start with room temperature eggs and not cold eggs. As far as coloring- even the cracked ones can be fun. We call them dinosaur eggs!
Dana says
Thank you!
Kathryn says
Everyone is right. This is so easy. I will not boil eggs on the stove again. Thank you for easy and delicious recipes.
Trisha says
Thanks for reporting back Kathryn! I love doing hard boiled eggs in the pressure cooker, SO EASY!!
Darrin says
I used the cook & crisp basket and made 2 dozen perfect eggs. No need to adjust the time.
Trisha says
Awesome! Great to know you can do that many at once – I love how easy the pressure cooker is for eggs, its changed my life!
Stephanie says
Do you need to adjust the amount of water with more eggs?
Nicole says
This is a game changer for me. My hubby eats soooo many eggs during the week because of his weight training and it used to be such a chore. Now I pop them into the ninja foodie and do what you recommend. FAAAAAANTASTIC perfect eggs!!!!!
I was just wondering if I can make more eggs at the same time and if so, do I change the time
Trisha says
yay! I love when things make life easier for someone. I do add more adds and just a bit more water. Its nothing I have “reciped out” exactly but just wing it. I leave the time the same.
Michael Press says
Should I assume making fewer eggs also would not change the time, just keep it at 8 minutes pressure? This looks like a great method.
Trisha says
I leave mine the same even with fewer eggs.
Amanda says
None of my eggs were “hard boiled”…. I used fresh from the chicken eggs. 8 minutes in my ninja foodie. All had the whites cooked, some had halfway cooked yolks, some had completely runny yolks, and some had…. I don’t even know what I’d call them 🤷🏻♀️
Trisha says
Amanda, I use this method weekly for boiled eggs and have never had any reader leave a comment like this, so I am not 100% sure what could have went wrong. Are you sure the valve was closed when it came up to pressure on your foodie? I am also not aware of any differences in fresh from chicken eggs, but there might be in tempature? I wish I could help you and provide some incite, but even if you were to hard boil on the stove, it would be a medium boil (no runny) in 6 minutes. There really is no reason for runny in yokes at a full pressure 8 minutes.
Maria Serros says
Happy Thanksgiving from my family to yours.
I’ll be trying this today. I’ll be sure to post the outcome!
I’m so excited & anxious to see how they turn out!
Linda Barclay says
I have found that 8 minutes is too long. It seems to make the whites rubbery. Maybe low pressure? I tried at batch at high pressure for 5 minutes and they came out perfect!
Trisha says
Linda, thanks for the feedback! I havent had any issues with mine but I find that hard boiled eggs can be a really personal thing and that some people like them a little softer and some like them a bit harder, so I am glad you found your perfect temp!
fox strehlow says
does it make a difference how many eggs you use? I would like to cook only 4
Trisha says
No, you can cook four!
Glenn says
I found 8 minutes at high to long as well, edge of the yolk started to gray. Also, my ninja never comes up to pressure in 5 minutes. My old pressure cooker was 11 minutes at low pressure. I’ll keep trying to adjust.
Trisha says
hi Glenn, thank you for your comment. I think its also prudent to point out egg size. I tend to use extra large eggs. I am going to clarify the article – smaller eggs would likely be a little too long.
G. S. Zimmer says
Add vinegar to the water and eggs will not crack.