Low Sugar Instant Pot Hard-Boiled Eggs
Hard-boiled eggs are one of those effortless, endlessly useful foods that deserve a permanent spot in your weekly routine. The Instant Pot takes all the guesswork out of the process — no more hovering over a pot of boiling water or ending up with that greenish ring around the yolk. The pressure-cook-then-ice-bath method produces eggs with tender, creamy whites and perfectly set yolks every single time. Because the only ingredients here are eggs and water, this is about as clean as a recipe gets — nothing hidden, nothing added, just pure whole food protein. That makes it a natural fit for anyone keeping a close eye on what goes into their meals, since there's genuinely zero room for unwanted extras to sneak in. Meal preppers especially love this approach because a batch of twelve means grab-and-go snacks, salad toppers, and quick breakfasts are all sorted for the week. The shells practically slide off after the ice bath, which is honestly half the satisfaction.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 12 large eggs
- 1 cup water
- ice, for the ice bath
Instructions
- 1
Pour 1 cup of water into the Instant Pot insert. Place the trivet or steamer basket inside. Arrange the eggs in a single layer on the trivet — they can touch but should not be stacked.
- 2
Lock the lid and set the pressure-release valve to Sealing. Cook on Manual (High Pressure) for 5 minutes. While the eggs cook, fill a large bowl with cold water and a generous amount of ice.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!