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!
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
Recommended recipe is for 8 - 10 eggs. Cooking additional eggs will effect cook time.
Equipment Used
Nutrition Facts
Nutrition Facts
Easy Instant Pot Egg Loaf
Serving Size
1 egg
Amount per Serving
Calories
72
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Cholesterol
186
mg
62
%
Sodium
74
mg
3
%
Potassium
69
mg
2
%
Carbohydrates
1
g
0
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
270
IU
5
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.