Mustard Free Instant Pot Hard-Boiled Eggs
Hard-boiled eggs are one of those endlessly useful kitchen staples — great for meal prep, quick snacks, salads, deviled eggs, or just eating straight with a little salt. The Instant Pot method takes the guesswork out of stovetop timing and delivers consistently cooked yolks every single time. For anyone navigating a mustard sensitivity, eggs are a naturally safe protein, but the real win here is knowing exactly what went into your food — just eggs, water, and ice, nothing hidden. The pressure-cook-then-ice-bath technique is the secret to shells that practically slide off on their own, which makes peeling a dozen eggs feel almost satisfying rather than tedious. Starting at the wider end where the air pocket sits really does make a difference, so don't skip that tip. Keep a batch in the fridge and you've got a clean, versatile ingredient 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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