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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!
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5 from 1 vote

Easy Instant Pot Egg Loaf

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!
Course Breakfast, Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Pressure Building Time 10 minutes
Total Time 35 minutes
Servings 8
Calories 72kcal

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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.

NOTES

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

NUTRITION INFORMATION PER SERVING

Serving: 1egg | Calories: 72kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 186mg | Sodium: 74mg | Potassium: 69mg | Sugar: 1g | Vitamin A: 270IU | Calcium: 30mg | Iron: 1mg

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