Chestnut Free Pressure Cooker Hard-Boiled Eggs
Hard-boiled eggs are one of those kitchen staples that seem simple until you end up with rubbery whites or a chalky green ring around the yolk. The pressure cooker method solves all of that, delivering consistently tender whites and perfectly set yolks every single time. With just eggs and water, this recipe is about as clean and straightforward as cooking gets — no sauces, no seasonings, no hidden ingredients to second-guess. That makes it a natural fit for anyone navigating tree nut allergies or sensitivities, since there is genuinely nothing here to worry about. The ice bath step is the secret weapon, stopping the cooking process immediately and making the shells practically slide off. Keep a batch in the fridge all week and you have an easy protein ready for salads, snacks, or a quick breakfast on the go.
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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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