Carrageenan 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 — takes a little know-how. The Instant Pot method delivers consistent results every single time, thanks to the controlled pressure and that crucial natural release window. Eggs on their own are naturally free of additives and thickeners, so this is one of those recipes where you can feel completely confident about what you're eating. No labels to scrutinize, no processed ingredients hiding in the mix — just eggs, water, and ice. The ice bath is the real secret weapon here, stopping the cooking instantly and making those shells slide right off without a fight. Whether you're meal-prepping for the week, topping a salad, or just craving a clean, protein-packed snack, a batch of these in the fridge is always a good idea.
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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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