Gluten Free Instant Pot Hard-Boiled Eggs
Hard-boiled eggs are one of those kitchen staples that seem simple until you're dealing with rubbery whites, greenish yolks, or shells that tear the egg apart on the way off. The Instant Pot completely changes the game, 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 locks in that perfectly set yolk — bright, creamy, and never chalky. Naturally free from gluten in every sense, this is a recipe where there's nothing to swap, nothing to check, and no label anxiety whatsoever — just eggs, water, and ice. They're ideal for meal prep, sliced over salads, packed into lunches, or eaten straight with a pinch of salt. The tip about peeling from the wider end where the air pocket sits is a small detail that makes a genuinely big difference, giving you clean, smooth eggs without the frustrating patchwork peel.
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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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