Instant Pot Hard-Boiled Eggs & Egg Loaf Recipe
This easy Instant Pot recipe simplifies making hard-boiled eggs and egg loaf, ensuring perfect results every time. Whether you're meal-prepping or making egg salad, these quick methods save time and effort.
Prep Time 2 minutes mins
Cook Time 50 minutes mins
Course Appetizer
Cuisine Global
For Hard-Boiled Eggs 8–10 large eggs 1 cup water For Egg Loaf 8–10 large eggs 1 cup water Nonstick cooking spray
Cook Mode Prevent your screen from going dark
Hard-Boiled Eggs in the Instant Pot Pour 1 cup of water into the Instant Pot.
Place a trivet or egg rack inside, then arrange the eggs on top.
Secure the lid, set the valve to sealing, and select Manual/Pressure Cook on High for 5 minutes (or 6 minutes for firmer yolks).
Once cooking completes, allow a 5-minute natural release, then quickly release the remaining pressure.
Transfer the eggs to an ice-water bath for 2 minutes before peeling.
Tip: For easy peeling, gently roll the egg on a hard surface to create tiny cracks before removing the shell.
Egg Loaf in the Instant Pot Spray a Pyrex bowl generously with nonstick cooking spray, then crack the eggs into it.
Pour 1 cup of water into the Instant Pot, place a trivet inside, and rest the bowl on top.
Secure the lid, set the valve to sealing, and select Manual/Pressure Cook on High for 20 minutes.
Allow a 5-minute natural release, then quick release any remaining pressure.
Let the egg loaf cool for 5 minutes in the pot before carefully removing the bowl.
Dab the top with a paper towel to remove moisture, place a plate over the bowl, and flip to release the egg loaf.
Slice and use for egg salad, deviled eggs, or as needed.
Tip: You can cook up to 18 eggs at once using a double-tiered egg tray or a steamer basket without adjusting the cook time.
This Instant Pot method ensures the eggs are easy to peel.
The egg loaf is perfect for making large batches of chopped eggs quickly.
Adjust the cook time slightly based on yolk firmness preference.
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