Breastfeeding Friendly Instant Pot Hard-Boiled Eggs
Eggs are one of the most nutrient-dense foods you can reach for when you're nursing, packed with protein, healthy fats, and choline — a nutrient that plays a key role in a baby's brain development. The Instant Pot takes all the guesswork out of the process, delivering consistently cooked eggs with yolks that are fully set but never chalky or green-tinged. The ice bath step is essential here: it stops the cooking immediately and makes peeling almost effortless, especially when you start at the wider end where the air pocket gives you a natural head start. You can make a full dozen at once, which means grab-and-go protein is ready in the fridge whenever hunger strikes between feeds. Whether you slice them over toast, tuck them into a salad, or eat them straight with a pinch of salt, they're one of the easiest ways to keep yourself nourished during a demanding season.
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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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