Eggs are one of the most quietly powerful foods you can keep in your kitchen, packed with protein, healthy fats, and nutrients that genuinely support a low-inflammation lifestyle. The pressure cooker method here is a revelation — consistent results every single time, with shells that practically slide off thanks to the ice bath step. No rubbery whites, no greenish yolks, just perfectly cooked eggs that are ready to eat or store for the week ahead. Having a batch on hand makes it effortless to build anti-inflammatory meals throughout the week, whether you're slicing them over a grain bowl, tucking them into a salad, or eating them straight with a pinch of good salt. With just two ingredients and a handful of minutes of active effort, this is the kind of foundational recipe that quietly makes healthy eating a whole lot easier to sustain.
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Pour 1 cup of water into the inner pot of the pressure cooker. Place a steamer basket or trivet inside. Arrange the eggs in a single layer on the basket.
Secure the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes.
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