Instant Pot Egg Loaf

Name: Instant Pot Egg Loaf
Total time: 26 min
Yield: 8 serving
Ingredients: 12 (606g) large eggs; 1 cup (250ml) cold water; No-stick cooking spray

User Reviews

4.9

51 reviews

Excellent

Total Time
26 mins
Servings
8
Calories
108 kcal
Course
Side Dish, Appetizer
Cuisine
International

Instant Pot Egg Loaf

Rowan Wells

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Make Kathy's Instant Pot Egg Loaf (Hard Boiled Egg No-Peel Hack): saves time, and no more ice-bath or peeling hassles for making chopped Instant Pot Hard Boiled Eggs for salads, sandwiches, or dips.

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Ingredients

Servings

12 (606g) large eggs , straight from fridge
1 cup (250ml) cold water
No-stick cooking spray

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Instructions

Spray Pan: Apply cooking spray all over the pan. For easier removal, line the bottom of the pan with parchment paper.
Crack Eggs: Crack 12 large raw eggs into the pre-sprayed pan.
Pressure Cook Egg Loaf: Pour 1 cup (250ml) cold water and place a trivet steamer rack in the Instant Pot Pressure Cooker. Carefully layer the pan of cracked raw eggs on top. Close lid and pressure cook at High Pressure for 5 minutes + 9 minutes Natural Release. Open the lid carefully.
Chop & Enjoy: remove egg loaf from Instant Pot & set aside on a chopping board to cool. With a knife, chop the egg loaf for egg salad or potato salad. Ta da! Easy peasy. No ice-bath, no peeling!

Equipments used:

Notes

Best Pressure Cooking Time: it may vary depending on your egg size, quantity of eggs, altitude, size of pan (width, depth), types of pan (thickness, material), the temperature of the eggs (room temperature vs. straight from the fridge), freshness of the eggs. This recipe provides a general guideline for you to test and adjust to suit your eggs.
Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!

Nutrition Information

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Calories 108kcal (5%) Protein 9g (18%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 281mg (94%) Sodium 107mg (4%) Potassium 104mg (3%) Vitamin A 410IU (8%) Calcium 42mg (4%) Iron 1.3mg (7%)