Breastfeeding Friendly Pressure Cooker Hard-Boiled Eggs
Eggs are one of the most nourishing foods you can reach for when you're nursing, packed with protein and healthy fats that support both you and your baby. The pressure cooker method here is genuinely foolproof — just water, eggs, and a few minutes of hands-off cook time, and you end up with perfectly set whites and creamy yolks every single time. The ice bath step is the secret weapon: it stops the cooking instantly and makes peeling almost effortless, which is a real gift when you're short on time and patience. Having a batch of these ready in the fridge means you're never more than a minute away from a satisfying, wholesome snack or a quick addition to a salad or grain bowl. They keep unpeeled for up to a week, so you can make a full dozen on Sunday and graze on them all week long without any extra effort. Simple, reliable, and genuinely useful — this is the kind of recipe that earns a permanent spot in your weekly routine.
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Learn more →Ingredients
6 servings
- 12 large eggs
- 1 cup water
Instructions
- 1
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.
- 2
Secure the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes.
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