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.
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.
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.
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.
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.
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.
- 1 cup water
- 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.
- 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.
- Once the eggs are cooled, remove the steamer basket and eggs from the cold water and refrigerate until ready to use.
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.
Stop by on Wednesday to see how you can “bake” your Easter ham in the pressure cooker this year.