Have you ever found yourself in need of a mountain of chopped boiled eggs for a recipe? Fear not, for I have an ingenious trick that will revolutionize your egg-prepping game: the Instant Pot Egg Loaf. This method streamlines the process of boiling eggs and yields a perfect, easily sliceable loaf, ready to be transformed into egg salad, sandwiches, or any dish your heart desires. Let’s dive into the details!

Ingredients Needed:

Eggs – The star of the show! You can use as many eggs as your container can hold comfortably. We recommend 10 large eggs for the perfect loaf, but feel free to adjust according to your needs.

Water – You’ll need 1 cup of water to create the steam necessary for pressure cooking in the Instant Pot.

Container – Opt for a silicone container for this recipe. Not only does it prevent sticking, but it also ensures easy cleanup—no more scrubbing pans!

Optional – If you’re planning to make egg salad, gather some mayonnaise, salt, and pepper for seasoning.

How To Make:

Pour: Begin by adding 1 cup of water to the inner pot of your Instant Pot. Place the trivet inside.

Crack: Crack your eggs directly into the silicone container until it’s filled to capacity. For us, that’s typically 10 eggs.

Cook: Carefully place the filled silicone container into the Instant Pot, seal the lid, and set the valve to the sealing position. Pressure cook for 12 minutes.

Finish: Once the cooking cycle is complete, perform a quick pressure release. Use a tea towel to remove the hot container from the Instant Pot. Gently peel back the silicone to reveal the perfectly cooked egg loaf.

Optional: If you’re craving egg salad, slice the loaf and season with mayonnaise, salt, and pepper to taste.

Tips & Tricks for Perfection:

Silicone is your friend in the Instant Pot. It’s non-stick and makes cleanup a breeze.

Crack eggs on a flat surface for easier cracking and less shell breakage.

Season your eggs before and after cooking to enhance flavor, especially in the pressure cooker environment.

You can adjust the number of eggs according to your needs, from 2 to 12.

Prepare your egg loaf ahead of time and store it in the fridge wrapped in foil for up to 4 days.

Now that you’ve mastered the art of Instant Pot Egg Loaf, let your culinary creativity soar!

Instant Pot Egg Loaf

Recipe by Cookingpoint.net

0.0 from 0 votes

Course: Breakfast, Sides

Servings

10

servings

Prep time

2

minutes

Cooking time

12

minutes

Calories

63

kcal

Total time

14

minutes

For a quick and easy way to prepare perfectly cooked hard-boiled eggs without the hassle of peeling shells, look no further than this Instant Pot method. In just a few simple steps, you’ll have a batch of eggs ready to be enjoyed on their own or transformed into delicious dishes. Let’s get cracking!

Ingredients

• 10 Large Eggs

• Salt & Pepper

Directions

• Pour 1 cup of water (240ml) into the Instant Pot. If using an 8qt or 10qt model, increase the water to 2 cups. Place the trivet inside the pot.
• Crack the eggs directly into a silicone pan, then place the pan on the trivet inside the Instant Pot.
• Secure the lid, ensuring the valve is set to the sealing position. Pressure cook on high for 12 minutes, followed by a quick pressure release.
• Once the pressure has been released, carefully remove the silicone pan from the Instant Pot and allow the eggs to cool. Peel back the silicone to reveal perfectly cooked, shell-free eggs.
• Slice the eggs into chunks and season with salt and pepper to taste. Enjoy them as a snack, in salads, or any way you prefer!

Nutrition Facts

• Calories: 63kcal
• Fat: 4g
• Cholesterol: 164mg
• Carbohydrates: 0.3g
• Protein: 6g