Egg Loaf in the Instant Pot
Easy boiled eggs you don't have to shell
Print Recipe
Equipment
- Instant Pot
- 6-7" metal pan or oven safe dish
- metal trivet/rack with handles
Ingredients
- cooking spray or oil to grease egg dish
- 2 cups water
- 8-10 eggs
Instructions
- Add water to the instant pot liner, and place trivet on the bottom.
- Spray the oven safe dish with nonstick cooking spray.
- Crack eggs into the oven safe dish.
- Set the dish on the trivet.
- Close the lid and set the valve to the sealing position.
- Press the Pressure Cook/Manual button for 6 minutes for a 6" pan. If they don't fully cook in the time given, just put them back in the pot and let the finish cooking in the residual heat.
- When the cooking cycle has finished, let the pot sit for 2 minutes. Then turn the valve to the venting position to quick release the remaining pressure.
- Open the lid when pressure is vented.
- Use oven mitts to carefully lift the dish out of the Instant Pot.
- Invert the dish onto a cutting board to remove the egg loaf and let it cool.
- Chop the egg loaf into desired size and use in egg salad, tuna salad or other recipes that call for boiled eggs.