Rye Free Pressure Cooker Hard-Boiled Eggs

Hard-boiled eggs are one of those kitchen staples that seem simple until you're dealing with rubbery whites, greenish yolks, or shells that tear the egg apart on the way off. The pressure cooker method solves all of that — consistent heat, a natural pressure release, and an ice bath finish mean perfectly set whites and creamy, bright yolks every single time. With just eggs and water, there's nothing hiding in this recipe, making it a genuinely clean, grain-free option that fits naturally into a rye-free lifestyle without any substitutions or label-reading required. The ice bath step is the secret weapon here, stopping the cooking instantly and making the shells slide off with almost no effort. Starting the peel at the wider end — where the air pocket sits — is a small tip that makes a surprisingly big difference. Keep a batch in the fridge all week for quick snacks, protein-packed salads, or a grab-and-go breakfast that requires zero morning effort.

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