Nutmeg Free Pressure Cooker Hard-Boiled Eggs

Hard-boiled eggs sound simple, but getting them right — no green ring, no rubbery whites, easy-to-peel shells — is something a lot of cooks struggle with on the stovetop. The pressure cooker method solves all of that in one go, delivering consistently perfect results every single time. With just eggs and water, this recipe is about as clean and straightforward as cooking gets, which also means there's absolutely nothing hidden in the ingredient list to worry about. The ice bath step is the real secret weapon here, stopping the cooking instantly and making the shells practically slide off. Starting the peel at the wider end, where the natural air pocket sits, is a small trick that makes the whole process surprisingly satisfying. Make a batch at the start of the week and you've got a ready-to-go protein source for snacks, salads, or quick breakfasts for days.

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