Fructose Free Instant Pot Hard-Boiled Eggs
Eggs are one of the most naturally fructose-free foods you can eat, making them a reliable go-to when so many other options are off the table. The Instant Pot takes what used to be a fussy stovetop task and turns it into something almost effortless — consistent results every single time without hovering over a pot. The five-minute pressure cook followed by a natural release is the secret to yolks that are fully set but never chalky or green-tinged. Transferring the eggs straight to an ice bath stops the cooking immediately and makes peeling almost satisfying, with shells that slip away cleanly from the wider end. With just eggs, water, and ice, there is nothing hidden here — no sauces, no additives, no ingredients that could sneak in unwanted sugars. Keep a batch in the fridge and you have a quick, protein-packed snack or meal component ready to go all week long.
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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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