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–+ servings
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!

Easy Instant Pot Egg Loaf

72kcal
5 from 1 vote
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Prep 5 minutes
Cook 20 minutes
Resting Time10 minutes
Total 35 minutes
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!
Servings 8
Course Breakfast, Brunch
Cuisine American

Ingredients

  • 8 large eggs
  • 2 cups water

Equipment

Instructions

  1. Spray a glass bowl with non-stick cooking spray. Pour 1 cup of water into the Instant Pot liner.
  2. Crack your eggs into the bowl. Do not stir.
  3. 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
  4. 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.
  5. 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.
  6. Store eggs tightly covered in the refrigerator for up to 3 days.

Nutrition

Serving1eggCalories72kcalCarbohydrates1gProtein6gFat5gSaturated Fat2gCholesterol186mgSodium74mgPotassium69mgSugar1gVitamin A270IUCalcium30mgIron1mg

Notes

Recommended recipe is for 8 - 10 eggs. Cooking additional eggs will effect cook time.

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