Ingredients
1large egg,cold from the fridge
Preparation
Place a steamer basket in the bottom of your pressure cooker. Add ½ to 1-inch of water, about 1 to 2 cups, to the pressure cooker. The water level should be just below the steamer basket.
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 set the timer for 4 minutes for electric pressure cookers.
The pressure cooker will take 5 to 10 minutes to come to full pressure and then being cooking. Cooking time begins once the cooker has come to pressure.
After cooking is done, let the pressure cooker sit for 5 minutes with the lid on and the steam vent “Sealed” to allow steam to begin releasing naturally.
After 5 minutes of natural release, flip the steam valve to “Venting” and quick-release any remaining pressure.
Cool the eggs. Transfer the eggs to a bowl of cold water to cool. Change out the water as it warms until the eggs are cool, then refrigerate the eggs until needed.
Use as desired and enjoy.
