The recommended cooking time for boiling eggs in a pressure cooker is typically around 3 to 4 minutes at high pressure. This time frame ensures that the eggs are fully cooked without overcooking, which can lead to rubbery texture. The pressure cooker's high-pressure environment accelerates the cooking process, allowing for a quicker and more efficient method compared to traditional boiling on the stovetop.

The reason for this shorter cooking time lies in the principles of pressure cooking. When a pressure cooker is sealed, the heat causes the water inside to boil at a higher temperature than the standard atmospheric pressure. This elevated boiling point speeds up the cooking process, as the heat penetrates the eggshell more rapidly. According to the USDA Food Safety and Inspection Service, eggs should be cooked to an internal temperature of 160°F (71°C) to ensure they are safe to eat. In a pressure cooker, the high pressure and temperature combination achieves this internal temperature much faster than conventional boiling.

Research conducted by the University of Georgia's Food Safety Program indicates that pressure cookers can reduce cooking times by up to 70% compared to traditional methods. This efficiency is particularly beneficial when preparing large quantities of eggs, as it minimizes the time and energy required for cooking. Additionally, the pressure cooker's ability to maintain a consistent temperature throughout the cooking process ensures that the eggs are evenly cooked, reducing the risk of undercooked or overcooked eggs.

In summary, boiling eggs in a pressure cooker takes approximately 3 to 4 minutes at high pressure, thanks to the high temperature and pressure environment that accelerates the cooking process. This method not only saves time but also ensures that the eggs are cooked to a safe and desirable internal temperature.