Hard Boiled Eggs for Easter in the Pressure Cooker

Hard Boiled Eggs for Easter in the Pressure Cooker - the best way to cook hard boiled eggs.

This Easter you should cook your hard boiled eggs in your pressure cooker. It’s the best way to cook hard boiled eggs. It’s quick, easy, your eggs will be perfectly cooked, and amazingly easy to peel.

If you haven’t tried cooking hard boiled eggs in the pressure cooker, you’ve been missing out. Laura, Hip Pressure Cooking, and Heather, Healthy Family Cookin, turned me on to cooking eggs in the pressure cooker last year and I haven’t cooked them any other way since. Today I’m sharing my tweaks to the technique.

Hard Boiled Eggs for Easter in the Pressure Cooker

I used my new steamer basket, the OXO Good Grips Pop-Up Steamer, and to keep the eggs separated, I wove strips of tin foil in and out between the eggs. The tin foil keeps the eggs from rolling around and cracking.

I only cooked 9 eggs, but if you want to cook more, the handle is removable and you could put more in the center. You could also put a layer of tin foil on top of the first layer of eggs and cook even more eggs.

Hard Boiled Eggs for Easter in the Pressure Cooker

It took 6 minutes for my electric pressure cooker to reach low pressure,  6 minutes cook time, and another 6 minutes for a natural pressure release. I just pressed the start button and walked away until the timer beeped. It couldn’t be more simple.

When the pressure has released, remove the steamer basket/eggs from the pressure cooker and plunge the basket into ice cold water to stop the cooking.

Hard Boiled Eggs for Easter in the Pressure Cooker

Once the eggs are cooled, remove the steamer basket and eggs from the cold water and refrigerate until you’re ready to color your eggs for Easter.

Hard Boiled Eggs for Easter in the Pressure Cooker

If you’d like ideas for decorating your eggs, I saw lots of fun, creative ideas on Pinterest this year. My daughter was the creative genius behind our eggs. She was having so much fun coloring them that we decided to quickly cook up another batch. I’m thinking the next recipe I should tackle in the pressure cooker is potato salad.

Hard Boiled Eggs for Easter in the Pressure Cooker

Update: I did create a fantastic quick, old-fashioned potato salad recipe. Also, after some feedback from readers, I decided to try separating my eggs with silicone baking cups instead of using the aluminum foil. The result was terrific, no broken eggs even on a second layer and no discoloration on the whites from the aluminium foil.

Using the silicone cups was even easier than the foil and every egg didn’t need to be in a cup. It’s a great new use for my baking cups, and now I’ve been thinking about how fun it would be to make individual desserts in the pressure cooker in the silicone cups. Stay tuned!

I’ve also added a high pressure cook time – 4 minutes on high pressure with a 4 minute natural release followed up a quick pressure release if you don’t have a pressure cooker with low pressure. Use whichever method you like best.

Hard Boiled Eggs in the Pressure Cooker

Hard Boiled Eggs in the Pressure Cooker

Ingredients

  • eggs
  • 1 cup water

Directions

  1. Put the steamer basket in the pressure cooker pot. Add the water and the eggs. Separate the eggs with tin foil or put them in silicone cups to keep them from bumping in to each other. Lock lid in place, select low pressure and 6 minutes cook time (or high pressure and 4 minutes cook time if you don't have low) and press start.
  2. When timer beeps, turn off pressure cooker, use a natural pressure release for 6 minutes if using low pressure (or 4 minutes if using high pressure), and then use a quick pressure release to release remaining pressure. When the pressure is released, carefully remove the lid. Remove the steamer basket with the eggs from the pressure cooking pot and plunge the basket into ice cold water to stop the cooking.
  3. Once the eggs are cooled, remove the steamer basket and eggs from the cold water and refrigerate until ready to use.

Notes

If your pressure cooker has a low pressure setting, use low pressure 6 minutes cook time and 6 minutes natural pressure release and then release any remaining pressure.

My husband hard boiled eggs in the new Instant Pot Duo on low pressure for 8 minutes followed by a 6 minutes natural release and then promptly putting the eggs in cold water and he said they were perfect.

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Stop by on Wednesday to see how you can “bake” your Easter ham in the pressure cooker this year.




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Comments

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  1. Deloris says

    I have an “old fashioned” pressure cooker — not electric. Do you have any information as to how you cook the eggs in one of those pans? Mine might be a six or eight quart size.

    Thanks.

      • Nancy A. says

        Yes, I made sure it was low. I cooked them for the 6 minutes and then used Natural Pressure Release. But, instead of just 6 minutes, I left them until the lid unlocked. Do you think that was too long maybe?

        • Barbara Schieving says

          Yes, either decrease your cook time or the time you’re letting them steam in the pressure cooker after it beeps. :)

  2. Arlene says

    Last night, while trying to wind down from Christmas, I came across your recipe for pressure-cooked hard boiled eggs. Being brand new (as of 2 weeks ago) to pressure cooking, I was amazed to learn I can pressure cook eggs. After a cup of coffee this morning, I just had to try out your recipe. I used your aluminum foil method to stabilize the eggs & it worked very well.
    I followed your directions exactlly. Eight minutes (2 minutes for the natural release) after starting, I had beautiful hard boiled eggs. Not only did they look perfect, they tasted great. I purposely did not sprinkle any salt on the egg I ate, a first for me, and I was quite surprised at how much better the eggs taste pressure-cooked than cooked the traditional way.
    Thanks so much for another great recipe. I PCd cheesecake last week & it was fantastic!

    • Barbara Schieving says

      Hi Arlene – so glad you found my site. Pressure cooking really does make great tasting easy to peel eggs.

  3. Becky (central oregon) says

    Love this way for hard cooking eggs… even the freshest eggs peal easy.
    I have a question. When I do eggs this way the yellow is clean with no gray ring but the whites have a brown cast to them. Ok for salads not so good for deviled eggs. Do you have any Idea why?
    Thankys for your time…love the site.

    • Barbara Schieving says

      I haven’t experienced a brown cast. Is it where the eggs are coming in to contact with the aluminum? Have you tried separating the eggs with something else, maybe heat resistant plastic to see if that makes a difference?

      Becky – after giving your comment some more thought, I decided to try silicone baking cups to separate the eggs. I liked the idea so much that I’ve updated the post with a picture and details. Thanks so much for your feedback!

  4. Susan says

    I have done this successfully with one layer of eggs, but when I tried it with 18 eggs and low pressure I lost 8 eggs to cracking. The next batch of 18 eggs I did I used Miss Vicki’s method of using the trivet and covering the eggs completely with water and I pressured it for 6 min. on low with a quick release after 6 min. I only had 2 minor cracked eggs. If I do a large batch of eggs I think I will use this method. If you can separate the eggs from banging together when they cook the steaming method is quick and works well.

  5. Annette says

    Tried it this morning and it works beautifully. Have a stove top Kuhn Rikon and pressured at high for 5 min. Perfect, no green ring on yolk which cooked completely and peeled so easily.
    Thank you so much.

    • Barbara Schieving says

      Hi Annette – so glad you tried it. Thanks for sharing the timing in the stovetop pressure cooker.