The Instant Pot Egg Loaf is a speedy and efficient way to hard cook several eggs at once, and not have to peel them! This recipe makes an egg “Loaf” that you can just chop up when it is done cooking! Making a pressure cooker egg loaf is so easy!
- 1 ½ cups Water (for the pressure cooker) Use 2 cups for an 8+ qt. size
- 8 – 10 Eggs (if using more eggs, increase cook time by a 2-5 minutes)
Add the water to the inner liner pot.
Spray the oven safe dish with nonstick cooking spray (stainless gives best results).
Crack the eggs into the oven safe dish.
Set the dish on the trivet/rack, grasp the handles, and carefully lower it into the pressure cooker’s inner liner pot.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, and then the +/- button or dial to select 6 minutes if using a 7″ pan* (7 minutes if using 6″ pan). Use High Pressure.
When the cooking cycle has finished, let the pot sit undisturbed for 5 minutes. Then turn the knob to the Venting position to quick release the remaining pressure.
When the pin in the lid drops down, open the lid. If the egg loaf isn’t done all the way just put the lid on and cook it another minute or two. Or let them finish cooking in the residual heat if they are just a little underdone.
Use oven mitts (I like the silicone ones) to grasp the handles and carefully lift the pan out of the pressure cooker.
Invert the pan onto a cutting board to remove the egg loaf, and let the egg loaf cool.
Chop the egg loaf up to desired size and use in egg salad, potato salad, or other recipes!