The easiest way to make Instant Pot Egg Loaf. No peeling required! Fast way to make egg salad or just eat with butter, salt, and pepper for a low carb snack!
I saw several posts for making an Instant Pot egg loaf on a popular social media forum, so this is definitely not my recipe, technique, or invention. But it's a pretty handy way to be able to make a lot of eggs at a time, and not even have to worry about peeling them before they're ready to be used up in a variety of ways.
It's fantastic if you're planning an egg fast (you might also love these keto egg bites).
On the off chance that you don't spend all your free time on Facebook, I figured I'd share this here. Pictures will tell this story better than can I, so I'm going to just do this with the pictures below, and add captions as needed.
How To Make Egg Loaf
- Place two cups of water into the inner liner of your Instant Pot, and place a trivet on top
2. This is what it looks like when you cut into it, where the whites and yolks are still separate.
3. Once you dice the eggs, this is what it looks like.
4. Now your eggs can be made into egg salad, or we just add butter, salt and pepper and eat them plain for a delicious Keto meal.
You might even love them in a Chicken Salad!
No Instant Pot? No problem! Try this Keto Egg Bake for an easy egg solution.
Can You Freeze Instant Pot Egg Loaf?
Yes, you can freeze pressure cooker eggs. My suggestion for freezing would be one of the following ways:
- Chop up the instant pot egg loaf so it is ready for egg salad in a pinch.
- Cut into squares for easy use on sandwiches or for breakfast burritos.
- If freezing whole, make sure you store in a freezer safe bag. It would be a shame to waste all of those eggs at once to freezer burn.
Want More Instant Pot Recipes?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe.
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna- You won't even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
If you like #ruthlessefficiency be sure to try out my instructions for Instant Pot egg loaf. If you found this little trick helpful, make sure you share on Facebook and Bookmark this page to make them again soon.
Ingredients
- 6 Eggs
Instructions
- Place two cups of water into the inner liner of your Instant Pot, and place a trivet on top
- Crack 6 eggs into a heatsafe bowl, keeping the yolks intact. Cover the bowl with foil and place the bowl on the trivet.
- Set your Instant Pot on Manual, High Pressure for 4 minutes, and release pressure quickly.
- Pop out the really ugly loaf from your bowl. As you can see i used a a little rectangular pan.
- This is what it looks like when you cut into it, where the whites and yolks are still separate
- Once you dice the eggs, this is what it looks like.
- Now your eggs can be made into egg salad, or we just add butter, salt and pepper and eat them plain.
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Nutrition
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Michele
Can this be frozen and used later without compromising the quality too much?
Urvashi
They can be refrigerated easily. I’m not sure about freezing though.
SandyToes
I make egg salad frequently, and have been using this technique since it was shared by a friend on Chowhound last fall. On another blog, someone suggested dicing the eggs with the aid of a cooling rack. Yeah, not so much. You're left with a mess of rack to clean, and the dice leaves something to be desired. A knife works just fine.
BTW, your cookbook has been getting a lot of love over on Chowhound lately. We've got a very active group of pressure-loving cooks and we love to share. Here's a link to the conversation about your cookbook: https://www.chowhound.com/post/cooking-electric-pressure-cooker-cookbooks-part-3-1067525?commentId=10082782
URVASHI PITRE
Wow! This is so cool to see. If you hadn’t mentioned it I would not have known about the discussions on chowhound. Thanks for letting me know. My second cookbook, Keto Instant Pot is also out and doing well.
Kitty from Florida
Can I get more recipes that are not Indian? I made butter chicken and tossed the whole thing -- I am NOT a lover of spices and disliked even the smell intensely.
As long as I can recall, I have used only 1/4 to 1/5 the spices called for in most recipes. I did that with the butter chicken recipe also. Still couldn't tolerate either the taste, the odor, or the appearance. Sorry to all the people who love Indian cooking. For the record, I also don't care for Mexican food. or for very many smells, either. Think perfume. Ugh!
FYI, this is NOT a duplicate comment. I have never been on this site before now.
URVASHI PITRE
There are lots of non indian recipes on the blog. If you go to the recipe index you can sort by cuisine and select the types of cuisines you enjoy.
Kitty from Florida
Can I get more recipes that are not Indian? I made butter chicken and tossed the whole thing -- I am NOT a lover of spices and disliked even the smell intensely.
As long as I can recall, I have used only 1/4 to 1/5 the spices called for in most recipes. I did that with the butter chicken recipe also. Still couldn't tolerate either the taste, the odor, or the appearance. Sorry to all the people who love Indian cooking. For the record, I also don't care for Mexican food. or for very many smells, either. Think perfume. Ugh!
Linda Dikkema
I have a 6 quart, used a glass bowl, and they weren’t even half done, please advise.
URVASHI PITRE
How deep was the bowl? That would affect cooking time if it was much deeper than the bowl I used since the egg layer would be “thicker”
Erica
I had the same problem. I used a fairly shallow bowl but after 4 minutes they were still almost completely liquid. Then I put them back in for two minutes, still not done. Put in for yet another two minutes. Finally done. At least I know now for the next time!
Sherrie D.
I used the small Fat Daddio’s loaf pan in my 3 qt, added a minute to the time (thinking about the egg depth) and it was perfect. My eggs were organic large, not the humongous regular eggs.