Gelatin Free Pressure Cooker Hard-Boiled Eggs
Eggs are one of those fridge staples that quietly do everything — snacks, salads, meal prep, you name it — and the pressure cooker method makes them genuinely foolproof. The combination of high-pressure steam and a quick ice bath means the shells practically slide off, which anyone who has wrestled with a stubborn hard-boiled egg will deeply appreciate. For anyone avoiding gelatin, this recipe is as clean as it gets: just eggs and water, nothing hidden, nothing processed. No store-bought shortcuts means no label anxiety about unexpected additives sneaking into your snack. The ice bath step is key — it stops the cooking immediately and keeps the yolks a perfect, bright yellow rather than that grayish ring you sometimes get. Make a full dozen at once and you've got a week's worth of ready-to-eat protein waiting in the fridge. Simple, reliable, and endlessly useful.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!