This post may contain affiliate links. Please read our disclosure policy.
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!
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!
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.
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.
Instant Pot Egg Bites
Instant Pot Boiled Eggs
Easy Instant Pot Potato Salad
Instant Pot No Boil Yogurt
Instant Pot Brown Rice Pilaf
pin this recipe
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!
Instant Pot Egg Loaf
Ingredients
- 1 ½ 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
- Add the water to the inner liner pot.
- Spray the oven safe dish with nonstick cooking spray (stainless gives best results).
- Crack the eggs into the oven safe dish.
- Set the dish on the trivet/rack, grasp the handles, and carefully lower it into the pressure cooker's inner liner pot.
- Close the lid and set the steam release knob to the Sealing position.
- 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.
- 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.
- 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.
- Use oven mitts (I like the silicone ones) to grasp the handles and carefully lift the pan out of the pressure cooker.
- Invert the pan onto a cutting board to remove the egg loaf, and let the egg loaf cool.
- Chop the egg loaf up to desired size and use in egg salad, potato salad, or other recipes!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to make This Recipe and More
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Where can I find a pan like this for eggs?? I bought a round cake on but it does not fit in my 8quart
I bought mine on Amazon. I provided a link to it at the bottom of the recipe post.
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.
Great Tip!
Love this!
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.
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.
Big fan of this method now. Thanks!
Just curious, if doing egg whites only, would you change the times?
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.
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!
Awesome! Thank you!
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.
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
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!
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!
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.