Black Pepper Free Instant Pot Hard-Boiled Eggs
Hard-boiled eggs sound simple enough, but getting them right — no green ring, no rubbery whites, shells that actually peel — is trickier than it looks on the stovetop. The Instant Pot takes all the guesswork out of the equation, delivering consistently perfect results every single time. A quick pressure cook followed by a natural release and an ice bath is the secret to that tender, creamy yolk you're after. Because the recipe is just eggs and water, there's genuinely nothing hidden to worry about — no seasoning blends, no spice mixes, no mystery ingredients that could sneak in unwanted heat or irritants. That makes this method a natural fit for anyone navigating a sensitivity to pungent spices, since you control exactly what goes on the egg after it's cooked. Peel them under a thin stream of running water starting at the wide end and the shells practically fall away, leaving you with a clean, beautiful egg ready for whatever comes next — a simple sprinkle of salt, a smear of avocado, or a classic egg salad made entirely on your own terms.
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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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