Instant Pot Pressure Cooker Egg Loaf
The BEST EVER hack for making hard boiled eggs in the Instant Pot. A true genius use out of your spring form pan rather than just making cheesecakes with it!
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.
Calories: 80kcal | Carbohydrates: 0g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 190mg | Sodium: 72mg | Potassium: 70mg | Sugar: 0g | Vitamin A: 275IU | Calcium: 29mg | Iron: 0.9mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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