Mushroom Free Instant Pot Hard-Boiled Eggs
Hard-boiled eggs sound simple enough, but getting them right — no green ring around the yolk, no rubbery whites, shells that actually peel — is trickier than most people expect. 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 whole secret, and the shells genuinely do slip right off. These eggs are completely free of fungi and fungal derivatives at every step, making them a clean, fuss-free protein option whether you're meal prepping for the week or just need a quick snack. Slice them over a salad, mash them into egg salad, or eat them straight with a pinch of salt — they're endlessly versatile. Once you try this method, you'll never go back to the stovetop.
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!