Instant Pot Egg Loaf is a super speedy way to hard cook lots of eggs at once, and no peeling needed. You just chop the eggs when they’re done!
Want the easiest ever hard-boiled eggs for salads or whatever? Then make this super simple egg loaf! This method has no mess, no peeling and is ready in about 20 minutes. If you have a metal pan that fits in your Instant Pot, the steps are the same, but you can cut the cooking time down to only 8 minutes.
How To Make an Instant Pot Egg Loaf
This recipe works best using 8 – 10 eggs. If you need more eggs, I recommend making the eggs in batches.
Spray a glass bowl with non-stick cooking spray, or a light coating of vegetable oil.Pour 1 cup of water into the Instant Pot.
Carefully crack the eggs into your bowl.
Set a metal trivet on the bottom of the Instant Pot with the handles folded down and set the bowl on top of it. OR set the bowl on top of a silicone sling and use the handles to lower the bowl into the Instant Pot.
Secure the lid on top of the Instant Pot and set the valve to “sealing”. Set to Pressure Cook on High. Use the manual (+/-) buttons to set the timer to 20 minutes. Allow the Instant Pot to natural release for 5 minutes after the cooking time is up. After that, turn the valve to “venting” and release the rest of the steam until the pressure indicator drops. Carefully remove the lid.
Dab off any water from the top of the eggs with the corner of a paper towel, then invert the bowl over a plate or cutting board.
Use a sharp knife to chop the eggs for whatever you want to make, like Avocado Egg Salad.
Easy Instant Pot Egg Loaf
Ingredients
- 8 large eggs
- 2 cups water
Instructions
- Spray a glass bowl with non-stick cooking spray. Pour 1 cup of water into the Instant Pot liner.
- Crack your eggs into the bowl. Do not stir.
- Set a metal trivet on the bottom of the Instant Pot with the handles folded down and set the bowl on top of it. OR set the bowl on top of a silicone sling and use the handles to lower the bowl into the Instant Pot
- Secure the lid on top of the Instant Pot and set the valve to "sealing". Set to Pressure Cook on High. Use the manual (+/-) buttons to set the timer to 20 minutes. Allow the Instant Pot to natural release for 5 minutes after the cooking time is up. After that, turn the valve to "venting" and release the rest of the steam until the pressure indicator drops. Carefully remove the lid.
- Dab off any water from the top of the eggs with a paper towel, then invert the bowl over a plate or cutting board. Use a sharp knife to chop the eggs for whatever you want to make.
- Store eggs tightly covered in the refrigerator for up to 3 days.
Chef Tips
Equipment Used
Nutrition Facts
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