Dairy Free Pressure Cooker Hard-Boiled Eggs
Eggs are one of the most naturally dairy-free proteins out there, and this pressure cooker method makes them easier and more foolproof than the stovetop version ever was. The combination of high-pressure steam and a quick ice bath means you get perfectly cooked yolks every single time — no green ring, no rubbery whites. Just two ingredients and a handful of minutes stand between you and a batch of a dozen ready-to-eat eggs. They're endlessly versatile: slice them onto salads, mash them for egg salad, pack them as a high-protein snack, or eat them straight with a little salt. The tip about starting to peel at the wider end where the air pocket sits is a small trick that makes a genuinely noticeable difference. Keep a batch in the fridge all week and you'll always have something satisfying and completely clean-label on hand.
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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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