Brazil Nut Free Pressure Cooker Hard-Boiled Eggs

Hard-boiled eggs sound simple, but getting them right — no green ring, no rubbery whites, easy-to-peel shells — is something a lot of home cooks struggle with on the stovetop. The pressure cooker method solves all of that in one go, delivering consistently perfect results every single time. With just eggs and water, this recipe is about as clean and straightforward as cooking gets, and there's zero guesswork about hidden additives or cross-contact from complex ingredients. The ice bath step is the real secret weapon here, stopping the cooking instantly and making those shells practically slide off. Whether you're meal-prepping a week's worth of snacks, topping a salad, or just craving a quick protein hit, these eggs have you covered. They keep beautifully in the fridge for up to a week, so one batch goes a long way.

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