(1 Dozen) Chicken Eggs
(1 cup) Cold water
(6 qt) Pressure Cooker
- Place wire rack (that came with the cooker) or a standard metal steamer basket inside pressure cooker, along with 1 cup of cold water. Water should not be higher than the wire rack. (Check your Pressure Cooker manual to make sure of the minimum amount of water required. In most cases 1 cup is fine.)
- Add all the eggs -- cold ones straight from the fridge will work. As much as possible, keep eggs in a single layer and not overcrowded to prevent cracking.
- Close the lid on the pressure cooker and make sure the steam valve is set to the "sealed" position. Set the pressure to high and the time for 4 minutes. (Note: The pressure cooker will take 5 to 10 minutes to come to full pressure and then begin cooking.)
- Once the cooking is finished, let the pressure cooker naturally release for 5 minutes, with the lid on and the steam vent still "sealed."
- After 5 minutes of natural release, flip the vent to release the rest of the pressure before opening the lid.
- Transfer the eggs to a large bowl of ice water to cool for 5-10 minute. Change out the water as it warms until the eggs are cool, then peel away and enjoy!