Ginger Free Pressure Cooker Hard-Boiled Eggs
Hard-boiled eggs sound simple enough, but getting them consistently perfect — no green ring, no rubbery whites — is something a lot of home cooks struggle with on the stovetop. The pressure cooker method solves that completely, delivering eggs with tender whites and creamy, fully-set yolks every single time. With just eggs and water, there's absolutely nothing hidden in this recipe, making it a genuinely worry-free option for anyone navigating ingredient sensitivities. The ice bath step is the 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 gives you a natural head start. These are endlessly versatile: slice them onto salads, mash them into egg salad, pack them for a high-protein snack, or just eat them straight with a little salt. Keep a batch in the fridge all week and you'll always have something satisfying ready to 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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