Soy Free Pressure Cooker Hard-Boiled Eggs

Hard-boiled eggs sound simple, but getting them right — no green ring around the yolk, no rubbery whites, shells that actually peel — is trickier than most people expect. The pressure cooker solves all of that at once, delivering consistently perfect results every single time. With just eggs and water, this recipe is about as clean and straightforward as food gets, which makes it a natural fit for anyone avoiding soy in all its sneaky forms. No sauces, no marinades, no additives — just pure protein you can trust. The ice bath step is the real secret weapon here, stopping the cooking instantly and making the shells slide off with almost no effort. Whether you're meal prepping a week's worth of snacks, topping a salad, or just craving something satisfying and filling, a batch of these in the fridge is always a good idea. They keep unpeeled for up to a week, so you can cook once and reach for them all week long.

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