Hard-boiled eggs are one of the most reliable proteins you can keep on hand, and the Instant Pot makes the whole process almost effortless. Fresh eggs are naturally very low in histamine, which makes them a smart go-to when you're navigating a diet that cuts out aged, fermented, or processed foods. The key with this approach is eating them soon after cooking, since histamine levels in eggs can rise as they sit — so the freshness factor here really matters. A quick ice bath stops the cooking immediately and keeps the texture perfectly set without that chalky gray ring around the yolk. Peeling under a thin stream of running water at the wider end means the shells practically slide off, leaving you with clean, smooth eggs every time. They work beautifully on their own, sliced over simple greens, or paired with other fresh, low-histamine ingredients for a satisfying meal.
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 →6 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
