Pecan 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 home cooks struggle with on the stovetop. The pressure cooker method solves all of that in one go, delivering consistently perfect results every single time. Just water, eggs, and a few minutes under pressure, and you're done. The ice bath step is key: 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 as clean and allergen-friendly as a recipe gets — just two ingredients, zero hidden additives, and no shared equipment concerns to stress over. Meal prep them on Sunday and you've got a protein-packed snack, salad topper, or quick breakfast ready to go all week long.
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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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