Oats Free Pressure Cooker Hard-Boiled Eggs
Hard-boiled eggs sound simple, but getting them consistently perfect — no green ring, no rubbery whites — is something a lot of home cooks struggle with. The pressure cooker method solves that completely, delivering tender whites and creamy yolks every single time. With just eggs and water, this recipe is about as clean and straightforward as cooking gets, making it a natural fit for anyone navigating ingredient restrictions and wanting total confidence in what they're eating. The ice bath step is the secret weapon here, stopping the cooking instantly and making the shells slide off with almost no effort. These eggs are endlessly versatile — slice them onto salads, pack them for meal prep, mash them into egg salad, or just eat them with a pinch of salt straight from the fridge. Keeping a batch on hand all week means you always have a quick, satisfying protein 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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