Chicken Free Pressure Cooker Hard-Boiled Eggs

Hard-boiled eggs are one of those kitchen staples that seem simple but can go sideways fast — rubbery whites, greenish yolks, shells that won't budge. The pressure cooker method solves all of that in one go, delivering consistently tender whites and perfectly set yolks every single time. With just eggs and water, this recipe is about as straightforward as it gets, and it fits naturally into a poultry-free lifestyle without any substitutions or workarounds needed. The ice bath step is the real secret weapon here — it stops the cooking instantly and makes peeling almost effortless, especially when you start at the wider end where the air pocket sits. Whether you're meal-prepping for the week, topping a salad, or just snacking, a batch of these keeps in the fridge for up to seven days. It's the kind of reliable, no-fuss recipe that earns a permanent spot in your weekly rotation.

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