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Instant Pot Egg Loaf

March 29, 2018 by Sandy 63 Comments

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Instant Pot Egg Loaf

The Instant Pot Egg Loaf is the greatest hard boiled egg hack ever! A speedy and efficient way to hard cook several eggs at once, and not have to peel them! This recipe makes an egg “Loaf” that you can just chop up when it is done cooking! Making a pressure cooker egg loaf is so easy! The best Instant Pot eggs!

Egg Loaf on a wooden cutting board with half of loaf crumbled

Instant Pot Egg Loaf

I used to do this in the microwave, back in the day. If I didn’t get the power set to the right level, the eggs would pop and explode, and make a mess in the microwave. Not fun to clean! Thank goodness for the Instant Pot®! This is yet one more reason I love it!

This time of year there are lots of eggs being cooked. With Easter just around the corner, they are at a good price. And, with Spring having begun, I’m thinking about sandwiches!

The Instant Pot Egg Loaf is the best egg hack I’ve seen, and I use it all the time. I hope you find it useful, too!

Four process images showing craked eggs in a pan, then paced on a trivet before being placed in a pressure cooker with the cooking time set

If your eggs aren’t cooked all the way, just put the lid back on and set cook time for another minute or two.

Reasons why the egg loaf may not have cooked all the way:
• Using a glass/ceramic dish (they slow down cook time)
• More than 10 eggs.
• Not using High Pressure or not letting it do a NPR.

Four process images showing the cooked egg loaf in the pan in the pressure cooker, then the egg loaf placed on a wooden board and crumbled

I don’t really know why, but I don’t eat many sandwiches in the Winter (I’m all about comfort food!).

So if you love a good egg salad sandwich like I do, the Instant Pot Egg Loaf is a wondrous thing!

Here’s a super easy Egg Salad recipe:

8 Hard Cooked Eggs, chopped
1/2 cup Mayonnaise
1 tsp Yellow Mustard
1/4 tsp Sweet Paprika
A Pinch of Salt
A Pinch of Pepper
2 or 3 Tbsp Chives (dry or fresh, minced)
—
1) Mix the dressing ingredients together and add to the chopped eggs.
2) Mix well and serve on bread.

top view of whole egg loaf on a wooden board

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Instant pot egg loaf pinterest image with the recipe title and Simply Happy Foodie.com logo

Watch me make this Instant Pot Egg Loaf and Egg salad!

If you make this easy hard cooked egg loaf in the pressure cooker, please leave a comment with a star rating below. I’d like to know how you liked it!

4.96 from 21 votes
Round Egg Loaf with half crumbled
Print
Instant Pot Egg Loaf
Prep Time
10 mins
Cook Time
6 mins
NPR
5 mins
Total Time
21 mins
 

The Instant Pot Egg Loaf is a speedy and efficient way to hard cook several eggs at once, and not have to peel them! This recipe makes an egg "Loaf" that you can just chop up when it is done cooking! Making a pressure cooker egg loaf is so easy!

Course: Breakfast, Brunch
Cuisine: American
Keyword: egg loaf in the pressure cooker
Servings: 4 - 6
Calories: 78 kcal
Author: Sandy Clifton
Ingredients
  • 1 1/2 cups Water (for the pressure cooker) Use 2 cups for an 8+ qt. size
  • 8 - 10 Eggs (if using more eggs, increase cook time by a 2-5 minutes)
Tools
  • 6" or 7" Metal Pan or Oven Safe Dish* (See Note)
  • Metal Trivet/Rack with Handles (or without, but you will need oven or silicone mitts)
  • Electric Pressure Cooker
Instructions
  1. Add the water to the inner liner pot.

  2. Spray the oven safe dish with nonstick cooking spray (stainless gives best results).

  3. Crack the eggs into the oven safe dish.

  4. Set the dish on the trivet/rack, grasp the handles, and carefully lower it into the pressure cooker's inner liner pot.

  5. Close the lid and set the steam release knob to the Sealing position.

  6. Press the Pressure Cook/Manual button or dial, and then the +/- button or dial to select 6 minutes if using a 7" pan* (7 minutes if using 6" pan). Use High Pressure.

  7. When the cooking cycle has finished, let the pot sit undisturbed for 5 minutes. Then turn the knob to the Venting position to quick release the remaining pressure.

  8. When the pin in the lid drops down, open the lid. If the egg loaf isn't done all the way just put the lid on and cook it another minute or two. Or let them finish cooking in the residual heat if they are just a little underdone.

  9. Use oven mitts (I like the silicone ones) to grasp the handles and carefully lift the pan out of the pressure cooker.

  10. Invert the pan onto a cutting board to remove the egg loaf, and let the egg loaf cool.

  11. Chop the egg loaf up to desired size and use in egg salad, potato salad, or other recipes!

Recipe Notes

*Cooking time may be longer with thicker or glass dishes, and with smaller diameter dishes, as the egg loaf will be thicker.

High altitudes may also need you to cook longer. Add 5% for every 1000' above 2000' (for example, 3000' add 5%, 4000' add 10%, 5000' add 15%, etc.)


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Filed Under: Instant Pot, Lunch, MOST POPULAR, Recipes, Salads, Sandwiches

Previous Post: « Crock Pot Mississippi Pot Roast
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Comments

  1. Alexis

    January 20, 2021 at 1:56 pm

    Where can I find a pan like this for eggs?? I bought a round cake on but it does not fit in my 8quart

    Reply
    • Sandy

      January 25, 2021 at 8:07 am

      I bought mine on Amazon. I provided a link to it at the bottom of the recipe post.

      Reply
  2. Wendie Schumacher

    November 15, 2020 at 11:05 pm

    Has anyone used a cooling rack (the one that has the square pattern rather than the bars that just run the length of width) You can push the cooked egg through it and in one motion you have “chopped” hard boiled eggs.

    Reply
    • Sandy

      November 25, 2020 at 10:10 pm

      Great Tip!

      Reply
  3. Susan

    July 28, 2020 at 5:18 am

    Love this!

    Reply
  4. Donna

    May 27, 2020 at 11:47 am

    How long can you the left overs n the fridge? Also what is the minimum amount of eggs you can cook at a time? I have a 6 quart IP.

    Reply
    • Sandy

      May 30, 2020 at 8:09 am

      I think they will keep a couple of days in the fridge. You can cook as few as 1 egg. Just use a smaller container and reduce the cook time to 1 or 2 minutes.

      Reply
  5. Nancy

    March 5, 2020 at 10:26 am

    Big fan of this method now. Thanks!

    Reply
  6. Sarah

    March 1, 2020 at 7:23 pm

    Just curious, if doing egg whites only, would you change the times?

    Reply
    • Sandy

      March 1, 2020 at 9:12 pm

      I haven’t tried that. I would try 5 minutes and see if that does it. If not, close the lid quickly and let it cook in the residual heat for a few more minutes.

      Reply
  7. Shana

    September 23, 2019 at 1:02 pm

    5 stars! This worked better than expected! It won’t let me select a rating for some reason but I never comment & just had to. GAME CHANGER! Thank you! LOL I followed instructions exactly using my 6qt duo with a little silicone trivet in the bottom + a round 1.5qt Corningware bake dish (all I had that would fit). Voila! Dumped the loaf out into a mixing bowl & used my pastry cutter to chop & mix up my “salad”. EASY!

    Reply
    • Sandy

      September 25, 2019 at 5:01 pm

      Awesome! Thank you!

      Reply
  8. Cathy Williams

    August 1, 2019 at 4:33 pm

    Made this tonight. While the IP was doing it’s thing, I made a myself a small salad, cold ham sandwich and a small dish of grapes for my supper. Even had time (was down to 1 minute then the NPR time left) for quick potty run. Eggs are chopped but still sitting on the board as they’re still a bit warm. I had found a 6″ Wilton’s cake pan the other day and it was perfect for this.

    Reply
  9. rabbit

    April 27, 2019 at 12:29 pm

    Great post, Sandy!

    There is an ‘oops’ in your photos. You show a 00:50 minute setting for the Instant Pot instead of 00:05 minute setting.

    Thanks for such a great post

    Reply
    • Sandy

      April 28, 2019 at 12:28 pm

      Hi there! I have an older pot, so my display must look different than the newer models. I took this photo while making this recipe. Thank you for the heads-up though, just in case!

      Reply
  10. Linda

    April 23, 2019 at 10:04 am

    What is the max amount of eggs you would use at a time in the 6 at? My church feeds kids in the summer and I’ve avoided making egg salad because I hated peeling the eggs so much. This will be perfect for that! I can make batches of the egg loaf the night before and then we can make the sandwiches in the morning!

    Reply
    • Sandy

      April 24, 2019 at 7:03 am

      Hi Linda, If I needed to make that much, here’s what I would do… Stack 2 pans (or use the stackable stainless pans) and try one dozen eggs in each pan. I’m not sure on the cook time, but I think I would start with 10-12 minutes and see what that does. You can always add a little time if needed, and if it is too long the eggs won’t be ruined by being a little overcooked. Then you can dial in your perfect time.

      Reply
  11. PattiAnn

    March 11, 2019 at 11:52 am

    Hi Sandy,
    Just made in 3qt mini and this is what I did. I am at 4000 feet.
    6 inch pot
    1 cup water
    6 large eggs, right out of ice box
    5 min HP
    5 min NPR
    Mashed in bowl with Oxo round head masher, my favorite
    Perfect amount for 2
    Thanks for post. ?

    Reply
    • Sandy

      March 11, 2019 at 1:30 pm

      Sounds perfect, PattiAnn! Thanks for the update!

      Reply
  12. Cynthia

    March 6, 2019 at 4:54 am

    I don’t see anything about water. Do you use water? If so, how much, please?

    Reply
    • Sandy

      March 6, 2019 at 10:37 am

      Yes, water is first on the list on the recipe card! You need water for te pot!

      Reply
  13. Duane Anderson

    March 2, 2019 at 1:26 pm

    For year;s I had to hard boil the eggs and then peel them. Lots of work. Sandy, your recipe in the Instant pot for hard boiled eggs is just sooooo much easier now. I like this for cooking one of our favorite breakfasts, creamed eggs on toast or biscuits. Those eggs just come out so beautiful; I can’t stand it !!! Not really, they are gorgeous just to look at before I start chopping them up. Thanks a million, you have made my cooking life so much easier.

    Duane Anderson
    Portland, OR.

    Reply
    • Sandy

      March 2, 2019 at 3:30 pm

      Awesome! Thank you.

      Reply
  14. Duane Anderson

    March 2, 2019 at 1:24 pm

    For year;s I had to hard boil the eggs and then peel them. Lots of work. Sandy, your recipe in the Instant pot for hard boiled eggs is just sooooo much easier now. I like this for cooking one of our favorite breakfasts, creamed eggs on toast or biscuits. Those eggs just come out so beautiful; I can’t stand it !!! Not really, they are gorgeous just to look at before I start chopping them up. Thanks a million, you have made my cooking life so much easier.

    Duane Anderson
    Portland, OR.

    Reply
  15. Neyssa | Latina Mom Meals

    March 2, 2019 at 11:17 am

    Game changer! Wow. I NEED to do this going forward for all boiled eggs recipe. 🙂 Yay!!! Thank you so much. 🙂

    Reply
  16. Stew

    January 26, 2019 at 12:58 pm

    This idea is so cool, thanks! I only had an 8” Caphleon non stick round “cake?” pan, but following your directions worked great. I used 12 eggs, and set my 8 quart Instant Pot with 2 cups water at 6 minutes, 3 minutes of natural pressure release. The eggs came out perfectly for egg salad! My young kids loved your egg salad recipe as well! Thanks again!

    Reply
    • Sandy

      January 26, 2019 at 1:16 pm

      Hi Stew, thank you for your review! I’m happy you found this recipe, so now you can make egg salad for your kiddos more often! So glad you all liked it!

      Reply
  17. amy

    January 18, 2019 at 3:44 pm

    Total game changer! Thank you!

    Reply
  18. Sylvie

    November 21, 2018 at 12:36 pm

    BRILLIANT!!!!

    Reply
  19. Jodi

    November 12, 2018 at 8:28 am

    Has anyone ever frozen leftovers? Just wondering how it would be after thawed. I loved tge cookie cutter idea and would like to cut some out and freeze to be ready for breakfast sandwiches.

    Reply
    • Helen in Houston

      April 8, 2019 at 12:07 am

      Egg whites will be tough after being frozen.

      Reply
  20. Nancy C

    July 22, 2018 at 9:46 am

    I made this in my instapot duo mini using a Pyrex bowl. I had to cook it for 5 minutes and natural vent for 5. Came out perfect. I will use this method for making egg salad from this point forward. Thanks!

    Reply
  21. Angela

    July 20, 2018 at 12:57 pm

    Can I use a spring form pan?

    Reply
    • Sandy

      July 20, 2018 at 1:37 pm

      Sure, as long as it’s not too leaky. The eggs should cook pretty fast, so it might not be an issue. I’d try it!

      Reply
  22. Elyse

    July 14, 2018 at 8:09 am

    Hi. I wonder if I can scramble, add spinach , etc, and make a loaf? I don’t have a muffin pan.

    Reply
    • Sandy

      July 14, 2018 at 10:02 am

      Hi Elyse, check out my breakfast burritos recipe: Instant Pot Breakfast Burritos. You don’t have to stir it.

      Reply
  23. Cathy

    June 17, 2018 at 9:49 pm

    Could you use the pan that comes in the instapot?

    Reply
    • Sandy

      June 18, 2018 at 6:19 am

      Hi Cathy, no, you will need some kind of oven safe dish or pan, sitting on the trivet, with water underneath to create the steam that builds the pressure. Check your dishes and see if any are oven safe.

      Reply
  24. Brad

    June 10, 2018 at 1:56 pm

    Again not for the mini so frustrating Time to yard sale it or trash it.

    Reply
    • Sandy

      June 10, 2018 at 3:52 pm

      I just made this egg loaf in my Mini yesterday. My favorite pans for it are actually from Pampered Chef. It’s a set of 3 small cake pans meant to make a layer cake with. Nonstick, and it works well. I’m so sorry you are feeling frustrated.

      Reply
      • SandyB

        September 14, 2018 at 5:59 am

        Is our recipe for the mini as well as 6 and 8 qt instant pots or do I need to use fewer eggs and less water?

        Reply
        • Sandy

          September 14, 2018 at 5:48 pm

          You can make this recipe in any sized IP. I use a 7″ pan for the 6 and 8 qt, and a 6″ pan for the 3 qt (either remove 1 egg, or add 2 minutes cook time for 3 qt).

          Reply
    • Judith

      September 7, 2018 at 6:47 pm

      I find the times are not much different in the mini, For ingredients just use a 6 quart recìpe, but cut ingredients in half. Perfect for hubby and me…..

      Reply
  25. Jaci

    May 1, 2018 at 8:36 am

    Breakfast burritos on menu. Using this to cook our eggs. Thank you for the great recipe. Paul n Jaci from Missouri

    Reply
    • Sandy

      May 1, 2018 at 2:02 pm

      Hi Paul & Jaci! What a great idea! Have fun with the Egg Loaf! Thank you for your comment!

      Reply
  26. Ellie Mae

    April 11, 2018 at 8:59 pm

    Great idea! I haven’t made this yet (new to the IP community).

    Here’s an idea. Use a cookie cutter to cut out the size needed to make an egg sandwich. Chop the pieces that are left for egg salad, tuna salad and the like. Also for adding to your green salads.

    Reply
    • Sandy

      April 11, 2018 at 10:08 pm

      It really is a great shortcut! I love the cookie cutter idea for an egg sandwich (one of my faves!). Thanks for the tip!

      Reply
    • Lisa

      January 13, 2019 at 11:13 pm

      Good idea

      Reply
  27. Sarah

    April 11, 2018 at 7:53 am

    This is a great idea. Could i use a double broiler? Or a slow cooker? I don’t have a pressure cooker.

    Reply
    • Sandy

      April 11, 2018 at 9:44 am

      Hi Sarah, I don’t see why not! If you use a slow cooker, spray it really well first. Cook on Low. I don’t know the time, but maybe a couple of hours.

      Reply
      • Jenn

        February 25, 2019 at 2:58 pm

        I would try a slow cooker liner. When it’s done just pull the bag out & flip it inside out. I would spray with non stick spray just to make sure it releases easily but you have no cleaning the slow cooker this way! I happen to think slow cooker liners may just be the best invention ever (next to the pressure cooker).

        Reply
        • Sandy

          February 25, 2019 at 8:53 pm

          Can you use a crock pot liner in the pressure cooker?

          Reply
  28. Colleen Howell

    April 8, 2018 at 6:01 am

    This is such an awesome idea, I will be doing this from now on when I make my potato salad and with the left over eggs I can make the egg salad. Awesome!!!!

    Reply
    • Sandy

      April 8, 2018 at 8:53 am

      It is just so easy! Have fun!

      Reply
  29. JMartin

    April 7, 2018 at 12:30 pm

    this is a genius at work !! thank you for sharing . i luv my IP more everyday !

    Reply
    • Sandy

      April 7, 2018 at 12:38 pm

      Fun, isn’t it?!

      Reply
  30. Ginger Sawyer

    April 3, 2018 at 1:33 pm

    When I used your great idea, I added one more step…use a pastry blender to chop the eggs into the small pieces.

    Reply
    • Sandy

      April 3, 2018 at 6:33 pm

      Ginger, that is genius! Thanks for the tip!

      Reply
    • Donna

      April 25, 2018 at 8:44 am

      I was going to say the same thing. A pastry cutter works beautifully to chop up hard boiled eggs. I only wish that I had thought of it years ago!

      Reply
      • Sandy

        April 25, 2018 at 10:22 am

        Love the tip! Thank you!

        Reply
    • Lorrie Mengel

      June 24, 2018 at 9:46 pm

      Genius! I love boiled eggs and eat them a few times a week. Toasted whole grain English muffin, ripe avocado and boiled egg with Spike seasoned salt. Oh yes! Can’t wait to try this!

      Reply
      • Sandy

        June 25, 2018 at 9:23 am

        Hi Lorrie! I’m so excited that you are so excited! Your use of the egg loaf sounds way more exciting than mine. I’m on a potato salad, egg salad kick right now. I hope you have fun making your egg loaf!

        Reply
    • Kathy

      January 6, 2021 at 10:21 am

      Perfect egg salad every time! No trying to get shells off hard boiled eggs and having them fall apart! This is a game changer!

      Reply

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Hi there!

Sandy wearing a black shirt and a red apron I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

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