Fructose Free Pressure Cooker Hard-Boiled Eggs
Eggs are one of those rare foods that are naturally free of fructose, making them a reliable go-to when so many other options are off the table. This pressure cooker method takes all the guesswork out of hard-boiling — no more rubbery whites or that greenish ring around the yolk. The combination of high-pressure steam and a quick ice bath locks in a perfectly set, creamy yolk every single time. With just eggs and water, there are zero hidden sugars or additives to worry about, which is exactly the kind of simplicity that makes meal prep feel effortless. Peeling them under a gentle stream of cold water starting at the wider end means the shells slip right off without a fight. Make a batch at the start of the week and you have a ready-made protein source for snacks, salads, or a quick breakfast that fits your needs without any second-guessing.
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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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