by Texas Homesteader ~ 

Need to make boiled eggs for egg salad or potato salad? See how to cook them in an Instant Pot WITHOUT the shells. It’s never been quite so easy!

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Can You Cook Eggs In An Instant Pot Pressure Cooker?

Boiled eggs are enjoyed often here on the Homestead. But since we’re using super-fresh eggs from our own hens, peeling boiled eggs that fresh can be tricky.

You see, when eggs are very fresh the membrane of the shell clings tightly to the egg. That means when you’re peeling, the membrane doesn’t want to separate.

What I end up doing is picking and picking at the shell but ending up taking way too long to peel and ending up with an ugly hacked-up boiled egg. How frustrating!

But I recently read about a way to cook your eggs in an Instant Pot similar to boiled eggs. But the eggs are cracked and poured into a pan before being cooked. I’ve seen it called an ‘Egg Loaf’. Well color me intrigued!

How much more efficient would this be? No boiling eggs, followed by an ice bath. And no more struggling to peel eggs and grumbling as you try to get all the shell off without taking off all the egg white. 

How Long To Cook Eggs In A Pressure Cooker?

I’ve read you can cook up to 10 eggs at a time for your egg loaf. But I typically cook 6 at a time. Cooking more eggs may require a slightly longer cook time.

And I’ve heard that the vessel you use inside your Instant Pot liner could affect the cooking time as well. I use stainless steel, it’s very efficient with heat. But a thicker glass heat-proof bowl might perhaps need a little longer cooking too.

And a smaller diameter vessel might take a few seconds longer to cook vs a larger diameter vessel due to the same volume of egg being thicker in a smaller pan.

But here’s what I did while cooking half a dozen eggs in a 7″ heat-proof vessel:

Preparing To Cook Eggs In An Instant Pot

You’re supposed to coat the inside of the bowl with non-stick spray, but I don’t have any.

So I used my pastry brush and about a teaspoon of olive oil and spread it around the bottom and sides of the bowl instead. You can use cooking spray or maybe a non-stick cake pan if you like.

Then I carefully cracked half a dozen eggs into the bowl.

I covered my bowl with a flat pan lid the same as I do when I make Instant Pot Cheesecake. This is an optional step. It just keeps condensation off the top of my eggs as they cook.

Of course you can blot the condensation away with a paper towel instead when you bring the bowl out of the pressure cooker.

But I haven’t bought paper towels in over 10 years. So this pan lid always serves double duty for me.

Instructions For Cooking Eggs In The Instant Pot

Then I added a cup of water into the bottom of my instant pot’s inner liner and placed my covered stainless bowl onto my handled trivet.

I carefully lowered the trivet into my Instant Pot and latched the lid. Make sure the lever is on ‘Sealing”

Now I press the PRESSURE COOK (high) and + to get to 6 minutes time. I cooked the eggs on high pressure for 6 minutes.

When the timer went off I allowed 10 minutes natural release before using the lever to release the remaining pressure.

What’s The Perfect Cooking Time For Instant Pot Eggs?

• 5-Minutes Cook / 5 Minutes Natural Release?

I first tried cooking the eggs for 5 minutes with 5 minutes natural release as I’ve seen many others do.

But the egg white wasn’t firm enough for our liking, and the yolks showed under-cooked sections.

• 6-Minutes Cook / 6 Minutes Natural Release?

So I changed the cook time to 6 minutes with 6 minutes natural release. The whites were done to our satisfaction using this time.

But the yolks still had just a few places where we felt they were underdone.

• 6-Minutes Cook / 10 Minutes Natural Release?

I finally settled on a 6-minute pressure-cook time and 10 minute natural release time before releasing the rest of the pressure.

This seemed to give us a nice firm white and a uniformly-cooked, creamy yellow yolk. Perfect!

Removing The Egg Loaf From The Pressure Cooker

When my eggs were cooked I opened up the Instant Pot & carefully pulled the trivet and bowl out, setting it aside to cool for a few minutes.

If you didn’t cover the pan or bowl you used to cook the eggs you’ll blot moisture with a paper towel now.

Then I inverted the bowl over a cutting board to remove the cooked eggs from the bowl.

My eggs didn’t slide out of the bowl as easily as I’d hoped. I still needed to run a spatula around the exterior of my egg loaf to finish loosening it from the bowl it was cooked in.

How To Use Instant-Pot Cooked Eggs

But here’s the greatest thing – I found if I was careful cracking the eggs into the bowl, the cooked eggs were easily separated into individual eggs. Now THAT’S convenient!

You know I like to keep peeled boiled eggs in a covered bowl in the fridge for RancherMan’s snacking pleasure, right? I’ve slacked off lately because it’s time consuming (and a little frustrating) to peel a bowl full of boiled eggs.

Well BOOM! No need to peel them – each egg of my egg loaf was separated into individual eggs. So I trimmed them into a prettier circle shape. (you know, just for looks) The trimmings were chopped and added to my jar of chopped boiled egg for our salads. Nothing wasted!

So RancherMan can grab & snack on a boiled egg whenever he likes. The only difference is the egg is a flatter circle rather than being egg-shaped. But he said that actually makes them a little easier to hold & eat anyway.

Guys, this is game changing. Our hen’s eggs are REALLY fresh. There are tricks to help make peeling extremely fresh eggs a little easier, but none quite as easy as this!!

Boiled Eggs As A Protein-Packed Salad Topping

RancherMan & I enjoy a crisp salad filled with veggies almost every night. I’ve been making a Creamy Salad Dressing (filled with probiotics) for myself, and his favorite Thousand Island Salad Dressing for RancherMan.

After the lettuce is torn and added to the bowl, we pile on the extras. Chopped carrots, diced onion, sliced cucumbers, crumbled sharp cheese, etc. We also often peel a boiled egg and chop it up, sprinkling it into our salad as well for the extra protein.

Oftentimes this salad is so hearty it’s all we want for supper. And cool meals are a bonus in the heat & humidity of NE Texas summers when I Focus On Cooling Foods!

And assembling our salads is much faster too. I don’t have to peel a couple of eggs for our salads, hoping I didn’t miss a tiny piece of shell. (is there any worse experience than crunching into a piece of shell with your boiled egg?? ugh)

And no more adding a whole boiled egg to our salad when we really didn’t want that much. Or perhaps flexibility when RancherMan wanted a little more than a single egg for the added protein.

To have chopped eggs at the ready for our salads I chop 2-3 of the cooked eggs and place them in a covered glass jar in the fridge. 

Since the eggs are already prepared and chopped, each of us simply sprinkles the amount of boiled egg we want added to our own salads. So easy!

How To Use Cooked/Chopped Eggs

And it’s not only a protein-packed addition to salads where you can use these cooked eggs. You could also use these chopped boiled eggs for Egg Salad or in potato salad – anywhere you’re using chopped boiled eggs really. So simple.

And no more boiling eggs, dealing with an ice bath and then frustrated mumbling while you’re peeling those boiled eggs to use in your recipe!

Just bring out your cooked egg loaf and chop it into the sizes you want to use. This is so much faster than trying to peel, rinse, then slice & chop all those eggs.

I’d assume these cooked eggs will store covered in the fridge just fine for about a week or so.

Did you try these pressure-cooked shelled eggs? Please rate the recipe in your comment below!

~TxH~

This post categorized in   

Tagged in COOKING      

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