Cashew 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, which makes it a natural fit for anyone navigating nut allergies or avoiding tree nuts in their diet. There are no sauces, no seasonings, no packaged shortcuts — nothing to read the label on twice. The ice bath step is the real secret weapon here, stopping the cooking instantly and making the shells practically slip off on their own. Keep a batch in the fridge all week and you've got a ready-to-go protein for salads, snacks, meal prep bowls, or a quick breakfast on busy mornings.

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