Celery Free Instant Pot Hard-Boiled Eggs
Hard-boiled eggs are one of those kitchen staples that seem simple but can go sideways fast — rubbery whites, greenish yolks, shells that tear the egg apart on the way off. The Instant Pot takes all the guesswork out of the equation, delivering consistent results every single time with almost zero hands-on effort. A quick pressure cook followed by a natural release and an ice bath is all it takes to land perfectly set whites and bright, creamy yolks. The ice bath step is non-negotiable — it stops the cooking immediately and is the secret to those shells that practically slide off on their own. For anyone navigating food sensitivities, eggs are a naturally clean, single-ingredient protein with no hidden additives to worry about, and this method keeps the whole process completely straightforward. Meal prep a full dozen at once and you've got a week's worth of snacks, salad toppers, or quick breakfasts ready to go.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!