Hazelnut Free Instant Pot Hard-Boiled Eggs
Hard-boiled eggs sound simple, but getting them right — no green ring around the yolk, no rubbery whites, shells that actually peel — is trickier than it looks on the stovetop. The Instant Pot takes all the guesswork out of it, delivering consistently perfect results every single time. A quick pressure cook followed by a natural release and an ice bath is the real secret here, locking in that tender, creamy yolk texture you want. For anyone navigating nut allergies or sensitivities, eggs are one of the cleanest whole-food proteins around, and this method keeps things completely unfussy with just three ingredients. No sauces, no seasonings, no hidden additives — just eggs, water, and ice. Make a batch at the start of the week and you've got a ready-to-go snack, salad topper, or quick breakfast that's as wholesome as it gets.
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!