Wheat Free Pressure Cooker Hard-Boiled Eggs

Eggs are one of those rare kitchen staples that are naturally free of wheat and gluten without any substitutions or label-reading required. The pressure cooker method takes something deceptively simple and makes it genuinely foolproof — no more guessing whether your eggs are over- or undercooked. The combination of high-pressure steam and a quick ice bath gives you perfectly set whites and yolks that aren't chalky or green-tinged around the edges. That ice bath step is the real secret, stopping the cooking instantly so every egg comes out exactly right. A dozen eggs at once means you can meal-prep for the whole week, whether you're slicing them onto salads, packing them for snacks, or whipping up a quick egg salad. With just eggs and water on the ingredient list, this is about as clean and uncomplicated as cooking gets.

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