Brazil Nut Free Instant Pot Hard-Boiled Eggs
Hard-boiled eggs sound simple, but getting them right — no green ring, no rubbery whites, shells that actually peel — is trickier than most people expect. The Instant Pot takes all the guesswork out of it, delivering consistently perfect results every single time. A quick pressure cook followed by a natural release and an ice bath is the secret combination that keeps the yolks bright yellow and creamy all the way through. The shells practically slide off when you peel them under running water, starting from the wide end where the air pocket gives you a natural head start. These eggs are endlessly versatile — slice them onto salads, mash them into egg salad, or just eat them straight with a pinch of salt. With nothing but eggs, water, and ice involved, this is about as clean and allergen-friendly as a recipe gets, with zero hidden ingredients to worry about.
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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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