Hard Cooked Eggs in the Pressure Cooker

It is hard to believe that it has been seven years since I first shared this method for making perfect, easy to peel hard cooked eggs, but here we are…

My husband had some gastro intestinal issues in August, and to keep him healthy, I have made some changes to our diets, like adding more seafood and serving more main course salads loaded with chickpeas and veggies and, why, yes, hard cooked eggs.

Check it out…

•1 cup water
•Bowl filled with ice water

Note: I bought this nifty little silicone egg rest (doubles as a hot pad) from Amazon, but if you have one of those folding steamer baskets knocking around somewhere in the back of a cupboard, that’ll work a treat, too.

Position your egg rest or steamer basket in the bottom of your multi pot and arrange uncooked eggs in a single layer.

Add the water and seal the multi pot lid.

Set for Low Pressure Cook for eight to nine minutes and let the machine do its thing.

When the pressure cook cycle is done, release the pressure manually, I usually put a kitchen towel over the valve to keep the steam down, and transfer the eggs to that bowl filled with ice water.

Let the eggs chill in the ice water for ten minutes, then transfer them to the fridge.

When ready to use, peel and serve as is, or slice and add to one of those main course salads, such as this Ceasar/Niçoise hybrid with Curried Tuna Salad, marinated potatoes, blanched asparagus, the sliced eggs, and air fried breaded green beans on top for a bit of crunch.

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