The Instant Pot Pressure Cooker Egg Loaf is the BEST hack you will ever find for your Instant Pot. JUST 7 minutes and you have perfect hard-boiled eggs without having to peel a single egg.
This Instant Pot Egg Loaf is the Instant Pot recipe of your dreams. Imagine that you love hard boiled eggs and you HATE peeling all those eggs, only to chop them up and put them into an egg salad or make delicious egg mayonnaise with.
It just seems like such a pointless thing to do.
Then you have all those shells that go everywhere and then someone will complain about a tiny bit of egg shell in their food.
Plus, you have followed loads of hard boiled eggs recipes for the Instant Pot and they all confuse you with the code:
The idea that you must do 3 different things for 5 minutes each, can really do your head in especially if you are new to Instant Pot pressure cooking.
But that is when the Instant Pot Egg Loaf comes in.
Instant Pot Pressure Cooker Egg Loaf
To Make Our Instant Pot Egg Loaf You Simply:
- Place ½ a cup of water into the Instant Pot inner pot
- Oil your spring form pan
- Crack your eggs into your spring form pan
- Place your Spring Form Pan on top of the trivet inside your Instant Pot
- Cook for 7 minutes on manual
- Quick release and you have an egg loaf
That is literally it. No messing about with natural pressure release. Just cook it and release pressure and you’re done. Because you oiled your spring form pan it comes out perfectly.
As well as this you cook 7 large eggs at once and as its for 7 minutes its so easy to remember. Call it your 7-minute method and then it will stay in your mind each time you want some egg mayonnaise for dinner.
Get your Egg Loaf out of the Instant Pot, then slice and dice. Use it however you like and just enjoy the fact that very little effort went into making your hard-boiled eggs. Then follow our other Instant Pot Hard Boiled Eggs recipe if you want to keep your eggs whole.#InstantPot Egg Loaf @recipe_thisClick To Tweet
- Place ½ a cup of water into the bottom of your Instant Pot inner pot.
- Lower the steamer shelf/trivet into your Instant Pot.
- Crack 7 large eggs into your spring form pan making sure they are spread out and not overlapping.
- Place the spring form pan onto your steamer shelf.
- Place the lid on the Instant Pot, set the valve to sealing and cook for 7 minutes on manual pressure.
- Use QPR (quick pressure release) and manually release pressure after 7 minutes.
- Remove the egg loaf from the spring form pan and use the eggs as you wish.
I used a teaspoon of olive oil for oiling the spring form pan. Pour it in and then use your hands to make sure the entire spring form pan is well oiled. If you accidentally break an egg as you crack it in, then don’t worry about it. The method will still work. When I have removed it from the spring form pan I always chop up the eggs, season with salt and pepper and mix with some mayonnaise. It’s the quickest egg mayo I have ever made. Because you’re using just ½ a cup of water it comes to pressure very quickly and I timed it and it took just 2 minutes. Compared to some Instant Pot recipes which can take 10 minutes for pressure to happen.