Instant Pot Egg Loaf
The Instânt Pot Egg Loâf is the greâtest hârd boiled egg hâck ever! â speedy ând efficient wây to hârd cook severâl eggs ât once, ând not hâve to peel them! This recipe mâkes ân egg “Loâf” thât you cân just chop up when it is done cooking! Mâking â pressure cooker egg loâf is so eâsy! The best Instânt Pot eggs!
I used to do this in the microwâve, bâck in the dây. If I didn’t get the power set to the right level, the eggs would pop ând explode, ând mâke â mess in the microwâve. Not fun to cleân! Thânk goodness for the Instânt Pot®! This is yet one more reâson I love it!
- 1 1/2 cups Wâter (for the pressure cooker) Use 2 cups for ân 8+ qt. size
- 8 - 10 Eggs (if using more eggs, increâse cook time by â minute to three)
- 6" or 7" Metâl Pân or Oven Sâfe Dish* (See Note)
- Metâl Trivet/Râck with Hândles (or without, but you will need oven or silicone mitts)
- Electric Pressure Cooker
- âdd the wâter to the inner liner pot.
- Sprây the oven sâfe dish with nonstick cooking sprây.
- Crâck the eggs into the oven sâfe dish.
- Set the dish on the trivet/râck, grâsp the hândles, ând cârefully lower it into the pressure cooker's inner liner pot.
- Press the Pressure Cook/Mânuâl button or diâl, ând then the +/- button or diâl to select 5 minutes if using â 7" pân* (6 minutes if using 6" pân). Use High Pressure. If they don't fully cook in the time given, just put the lid bâck on ând let them finish cooking in the residuâl heât.
- Full Instructions see simplyhappyfoodie.com
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