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 method solves all of that in one go, delivering consistently tender whites and perfectly set yolks every single time. The pressure-cooking process followed by a natural release and an ice bath is the real secret — it stops the cooking at exactly the right moment and makes peeling almost effortless. Starting at the wider end where the air pocket sits means the shell practically slides away under a thin stream of water. For anyone navigating grain sensitivities, eggs are a naturally clean, whole-food protein with zero hidden additives to worry about — no fillers, no flour, no cross-contact concerns. These are great sliced onto salads, mashed into egg salad, or eaten straight with a little salt and pepper. Batch a dozen at once and you've got easy, satisfying snacks or meal-prep protein ready for the whole week.
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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.
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