Anti Inflammatory Instant Pot Hard-Boiled Eggs
Eggs are one of the most nutrient-dense whole foods you can eat, packed with protein, healthy fats, and choline — all of which support the kind of cellular repair and balance that an anti-inflammatory lifestyle is built around. The Instant Pot takes the guesswork out of the process entirely, delivering consistently cooked eggs without the rubbery whites or greenish yolks that come from overcooking on the stovetop. A quick natural pressure release followed by an ice bath locks in that perfect, creamy texture every single time. With just three ingredients — eggs, water, and ice — there's nothing processed, no additives, and no hidden inflammatory oils to worry about. These are endlessly versatile: slice them over a grain bowl, mash them with avocado, or eat them straight with a pinch of sea salt as a clean, satisfying snack. Batch a dozen at once and you've got easy, whole-food protein ready to pull from the fridge all week long.
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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.
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