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Instant Pot 5-5-5 Hard-boiled Eggs and Deviled Eggs with Kimchi

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I was delighted when my eggs cooked quickly and perfectly in five minutes using the Instant Pot 5-5-5 Hard-Boiled Eggs method to make these Deviled Eggs with Kimchi. I’ll show you how in the procedure. If you don’t own the current favorite Instant Pot or similar multi-cookers, I offer the traditional recipe below.

When I served these Deviled Eggs with Kimchi to my grown sons, here’s how they described the appetizer: “It’s salty with a hint of cabbage, but you don’t see it. There is a specific spiciness in the eggs that slowly creeps up on you. First the fiery tinge is shy. As you gobble more eggs, the chili spice kicks you with a strong jab. It’s irresistible, though.”

For this recipe, make sure you have the best kimchi available. Kimchi is Korean fermented cabbage that tastes like a spicy, fiery pickle with a leafy texture. The heat comes from Korean red chile flakes. Once the hard-boiled eggs are ready, separate the yolks and mash them. Add the rest of the ingredients including the kimchi.

Filipinos say relyenong itlog when they refer to deviled eggs. It only took a few quick minutes to make these. The thick egg filling combined with the leafy kimchi, cream cheese and mayonnaise blended well into a nearly solid cream base.   The pale orange-yellow mashed mixture perched atop a shiny egg white had a delicate, herb-like flavor and savory aroma that was sinfully scrumptious.

Hard-boil the eggs in 5 minutes in the Instant Pot and you will wonder why you’ve never done it before. Then, have a go of these kimchi deviled eggs for snacks, sides, appetizers or ‘just because’ you feel like it. These make delightful dinner starters that keep the conversation and fun times going.

Instant Pot 5-5-5 Hard-boiled Eggs and Deviled Eggs with Kimchi

The Instant Pot 5-5-5 Hard-Boiled Eggs method is the fastest, perfect way to cook hard-boiled eggs for this recipe. Deviled Eggs with Kimchi is a classic deviled eggs recipe with a zing – the addition of hot, spicy kimchi, the Korean fermented pickled cabbage. Find good quality kimchi from Asian groceries or make your own. The Deviled Eggs with Kimchi recipe was adapted from the cookbook “Eat Your Vegetables:Bold Recipes For The Single Cook” by Joe Yonan (Ten Speed Press). 
The recipe for Instant Pot 5-5-5 Hard-Boiled Eggs was inspired by the site FromOneHappyHousewife.com. The recipe below made 24 pieces. 
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Lunch, Merienda, Side Dish, Snack
Cuisine: American, Asian, Filipino
Keyword: Asian Korean Filipino deviled eggs appetizer
Servings: 4 people
Calories: 112kcal
Author: Asian in America


  • 12 pieces large whole eggs
  • 1 cup water to boil eggs in the Instant Pot
  • 1 cup Korean Kimchi (pickled cabbage) from supermarkets, bottled
  • 1/3 cup cream cheese slightly softened at room temperature
  • 2 Tablespoons mayonnaise
  • 1 teaspoon salt
  • 1 teaspoon Sriracha
  • 1 teaspoon red paprika powder for garnish
  • 4 to 6 pieces loose lettuce leaves for garnish


To cook the Instant Pot 5-5-5 Hard-boiled Eggs:

  • Add 1 cup water to the inside pot of the Instant Pot. 
    *The inside pot is the stainless steel bowl inside the Instant Pot.
  • Set the first egg rack in the inside pot. Stack the eggs onto the rack, making sure the pointed tip faces downward. 
    The egg rack can contain 7 eggs. When the first rack is full, place the second egg rack on top of it. Fill with the rest of the eggs, pointed tip facing down.
  • Lock the lid. Set valve to Sealing. Press the Manual button. Adjust timer to cook on High Pressure for 5 minutes. 
  • When the timer buzzes after 5 minutes, click Cancel to turn off the Instant Pot.  Do a 5-minute Natural Pressure Release (NPR), by turning the Sealing valve to face you. Wait for 5 minutes for the pressure to come down on its own.
  • Open the lid carefully. Use tongs to transfer the eggs to a large bowl filled with ice and cold water. Soak the eggs for 5 minutes. 
    Then peel the eggs to make the recipe.

To make the Deviled Eggs with Kimchi

  • Slice each egg in half, lengthwise. Remove each egg yolk from the center and place in the food processor or blender.  Set aside the egg whites and refrigerate them till ready to fill up. 
  • Drain the kimchi. Try to remove the liquid by squeezing the leaves. Chop the kimchi into minced pieces.
  • In the food processor, combine the egg yolks, kimchi, cream cheese and mayonnaise. Process till smooth for 1 to 2 minutes. Season with salt and Sriracha.
    *Note: Kimchi is very spicy, so taste the mixture first to decide if you will add the entire teaspoon of Sriracha. Otherwise, adjust spice level to your preference.

To assemble Deviled Eggs with Kimchi

  • Fill each egg white center with a teaspoon or more of the kimchi-egg yolk mixture. Sprinkle a bit of paprika on the egg yolk. Plate the deviled eggs on lettuce leaves. Keep refrigerated till ready to serve.

To make hard-boiled eggs the traditional way:

  • In a large, deep stockpot, add enough water that can cover the dozen eggs. Cover the stock pot and over high heat, allow the water to boil in about 5 to 6 minutes. When the water is boiling, add eggs using a slotted spoon. Cook the eggs in boiling water for 10 minutes. Then, remove the eggs with a slotted spoon or tongs and transfer to a bowl filled with ice and cold water. Soak eggs for 5 to 10 minutes. Peel the eggs to make this recipe.

Cook's comments:

  • The cookbook author, Joe Yonan suggested it is best to serve these deviled eggs the same day they are made. Leftovers can keep in the refrigerator, covered for 1 to 2 days.

Equipment used:

  • For this recipe, I used my Instant Pot 6-quart Duo and two stainless-steel egg racks (which fit into a 6-quart and 8-quart) which I purchased from Amazon. 

Copyright Notice

  • Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog Asian in Americamag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]


  • Instant Pot is a registered trademark of Instant Pot Company which is not associated with this blog.
    I was not paid to review or endorse the brand and products used. 


Calories: 112kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 716mg | Potassium: 26mg | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 0.7mg | Calcium: 19mg | Iron: 0.1mg

Nutrition Notes: The nutrition information provided is an estimate and will vary depending on brands and cooking methods used.

Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker PotBuy my cookbooks and books on Amazon.com – sold worldwide in paperback and Kindle format.

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