Why I Love This Recipe:
The Instant Pot Egg Loaf is a game changer for anyone who wants to make a batch of perfectly cooked eggs without the hassle of peeling them. It’s fast, efficient, and the result is a neat “loaf” of eggs that you can chop into pieces for all sorts of recipes. Whether you’re making egg salad, potato salad, or just need a protein-packed snack, this recipe is perfect for prepping eggs ahead of time. Plus, you can easily scale it up if you’re cooking for a crowd!
Duration:
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
Ingredients:
- 1 ½ cups water (for the pressure cooker) – Increase to 2 cups if using an 8+ qt. Instant Pot
- 8 – 10 large eggs (If using more eggs, increase the cook time by 2-5 minutes)
Instructions:
- Add Water:
Pour 1 ½ cups of water into the inner liner of the Instant Pot (add 2 cups if using an 8+ qt. size). - Prepare the Oven Safe Dish:
Spray an oven-safe dish (a stainless steel or heatproof glass dish works best) with nonstick cooking spray. This will make it easier to remove the egg loaf once cooked. - Crack the Eggs:
Crack 8 to 10 eggs directly into the oven-safe dish. You can lightly beat them if you want a uniform texture, or leave them as they are for a more traditional, scrambled-like texture. - Place the Dish on the Trivet:
Set the oven-safe dish on the trivet or rack. Carefully lower the trivet into the Instant Pot, using the handles to keep it steady. - Seal the Instant Pot:
Close the lid and ensure the steam release knob is set to the Sealing position. - Pressure Cook:
Press the Pressure Cook/Manual button or dial. Set the cooking time to 6 minutes (use 7 minutes for a smaller 6-inch pan or if you prefer firmer eggs). Make sure you’re using High Pressure. - Natural Pressure Release:
When the cooking cycle finishes, allow the Instant Pot to sit undisturbed for 5 minutes. After that, carefully turn the steam release knob to the Venting position to quick-release the remaining pressure. - Check the Egg Loaf:
Once the pin drops, open the lid. If the egg loaf isn’t fully cooked (just slightly underdone), close the lid and cook for another minute or two. Alternatively, let it finish cooking in the residual heat if it’s just a little underdone. - Remove the Dish:
Using oven mitts (silicone ones work best for this), carefully lift the oven-safe dish out of the Instant Pot. - Invert and Cool:
Invert the dish onto a cutting board to remove the egg loaf. Let it cool for a few minutes before chopping it up into your desired size. - Serve or Store:
Use the egg loaf in recipes like egg salad, potato salad, or as a simple snack! You can also store any leftovers in the fridge for later use.
Tips and Tricks:
- Pan Size: The size of the pan you use can affect the cooking time. A 7-inch pan works best for a 6-minute cook time. For a smaller 6-inch pan, increase the cook time to 7 minutes.
- Multiple Layers: If you’re cooking multiple layers of eggs, add extra cook time (2-5 minutes depending on the number of layers).
- Texture Variations: You can beat the eggs before cooking for a more uniform texture, or leave them unbeaten for a chunkier egg loaf.
Storage:
- Refrigeration: Store any leftover egg loaf in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the egg loaf in portions by wrapping it tightly in plastic wrap or placing it in a freezer-safe bag. Just defrost in the refrigerator or microwave when ready to use.
Frequently Asked Questions:
- Can I use more than 10 eggs? Yes! If you’re using more than 10 eggs, just increase the cook time by 2-5 minutes, depending on the number of eggs.
- Can I add seasonings or other ingredients to the egg loaf? Absolutely! Feel free to add seasonings like salt, pepper, garlic powder, or even veggies and cheese before cooking. Just keep in mind that adding a lot of liquid ingredients may affect the texture.
- What if I don’t have a trivet? If you don’t have a trivet, you can place the oven-safe dish directly on the bottom of the Instant Pot, but be mindful that it might not cook as evenly.
Enjoy your easy, no-peel, perfectly cooked egg loaf
