Pressure Cooker Hard-Boiled Eggs

Pressure Cooker Hard-Boiled Eggs

10
Gremolata 1

"If you happen to raise your own chickens or have access to really fresh eggs, a pressure cooker is the best way to make hard-cooked eggs. It doesn't really save time (the pressure cooker's usual claim to fame), but here's why it's great: it actually makes fresh eggs easy to peel!"

Ingredients

46 m {{adjustedServings}} servings 143 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 372 mg
  • 124%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Fill pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.
  2. Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.
  3. Combine cold water and ice in a large bowl.
  4. Use the quick-release method to open the pressure cooker. Transfer the hot eggs to the ice water using an oven mitt or spoon. Cool completely, about 30 minutes.

Footnotes

  • Cook's Note:
  • Letting the pressure cooker reach high pressure will cause the eggs to crack.
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Reviews

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  1. 10 Ratings

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I started boiling eggs in my pressure cooker recently and I love it! For my instant pot, I use the steam setting. Much easier to peel! (although my friend's farm-fresh eggs were still a chall...

perfect

Perfection! I have been looking for a way to make pickled eggs. I have a good pickling recipe, but getting the hard boiled eggs properly cooked and out of the shells was a hassle. Now it is easy...