Instant Pot Poached Eggs

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How would you like your eggs? The age old question asked millions of times each year. If your answer is scrambled, then you will be disappointed with this post. If you are looking for a simple way to prepare poached eggs that does not require boiling any water, then these Instant Pot Poached Eggs are for you! Now you can have poached eggs cooked exactly the way you like them in 2, 3, 4, or 5 minutes…..

Okay yes, you will also need time for your pressure cooker to come up to pressure, but that is still less time than it takes to boil water. 😉

You will need silicone egg cups in order to make these Instant Pot Poached Eggs. I used these ones from Amazon. {affiliate links} There was enough room left over to add at least one more egg cup, so I just ordered a second set….which was delayed….so I will come back and let you know exactly how many I managed to fit into my Instant Pot when they finally arrive. 🙂

How to make Instant Pot Poached Eggs:

Place the trivet that came with your Instant Pot in the bottom of the liner and pour in 1 cup of water. Spray each silicone cup with Pam cooking spray or rub with ghee/butter.

Crack each egg and pour it into the prepared cup…..

Very carefully place the silicone cups into the Instant Pot…..

Place the lid on the Instant Pot, twist to lock in place, and turn the knob to the Sealing position. Push the “Steam” button and adjust the time based on your desired doneness…..

When the timer beeps, carefully release the pressure and remove the lid.*

Very carefully remove the silicone cups from the liner…..

You may need to use a large spoon to break the seal between the egg and the silicone cup, but then they slide right out. Do Not use a knife!!

Serve immediately…..

I used my Instant Pot Poached Eggs to make Classic Eggs Benedict…five times last week….so  yummy!!

Notes:

• *The steam has condensed on the lid and will drip onto your eggs. Twist the lid to unlock, then tilt to keep the water on the edge of the lid until you can position it over the edge of the liner or move it straight to the sink.
• I experimented with Pam cooking spray, olive oil spray, grape seed oil spray, and ghee in these silicone egg cups. The eggs with the olive oil, would not come out of the cups without a fight…so that was a dud, as was the grape see oil.
• The Pam and the ghee worked the best, with minimal loosening around the edge with a large spoon.
• I did not try coconut oil because I am allergic to it, but I have heard that it works well.
• I cooked 4 eggs at once, and I also cooked them 1 at a time. The cooking times are the same no matter how many eggs you put in the pressure cooker.

Are you are wondering why the 5 minute egg is runny but the Instant Pot Hard Boiled Eggs are are fully cooked in 5 minutes? It is because you release the pressure immediately with the poached eggs, but wait for 5 minutes with the hard boiled eggs. 😉 I know that at least one of you was about to ask that question.

Some additional Egg breakfast recipes for you to try:

Instant Pot Bacon-Cheddar Egg Bites

Instant Pot Egg Bites – like Starbuck’s, but without the cottage cheese…since I’m lactose-intolerant 😉

Eggs Benedict Pizza

Asparagus Brunch Pizza

Whole 30 Breakfast Burrito – egg as a tortilla, it’s a thing

Bacon Egg and Cheese Croissant – when you want the real deal…carbs

Enjoy!!

Instant Pot Poached Eggs

Now you can have Instant Pot Poached Eggs, hot and ready to serve in 2, 3, 4, or 5 minutes. They are super simple to make in individual silicone cups.

4.53 from 19 votes

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Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Servings: 4 servings

Calories: 71kcal

Author: Lisa Johnson

Ingredients

• 4 large eggs
• 1 cup water

Instructions

• Place the trivet in the bottom of the Instant Pot liner and pour in 1 cup of water.
• Spray each silicone cup with Pam cooking spray or rub with ghee.
• Crack each egg and pour it into the prepared cup.
• Very carefully place the silicone cups into the Instant Pot.
• Place the lid on the Instant Pot, twist to lock in place, and turn the knob to the Sealing position.
• Push the "Steam" button and adjust the time based on your desired doneness.
• When the timer beeps, carefully release the pressure and remove the lid.*
• Very carefully remove the silicone cups from the liner.
• You may need to use a large spoon to break the seal between the egg and the cup.
• Serve immediately.

Notes

• *The steam has condensed on the lid and will drip onto your eggs. Twist the lid to unlock, then tilt to keep the water on the edge of the lid until you can position it over the edge of the liner or move it straight to the sink.
• I experimented with Pam cooking spray, olive oil spray, grape seed oil spray, and ghee in these silicone egg cups. The eggs with the olive oil, would not come out of the cups without a fight…so that was a dud, as was the grape see oil.
• The Pam and the ghee worked the best, with minimal loosening around the edge with a large spoon.
• I did not try coconut oil because I am allergic to it, but I have heard that it works well.
• I cooked 4 eggs at once, and I also cooked them 1 at a time. The cooking times are the same no matter how  many eggs you put in the pressure cooker.

 

Nutrition

Calories: 71kcal | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 186mg | Sodium: 74mg | Potassium: 69mg | Vitamin A: 5.4% | Calcium: 2.8% | Iron: 4.9%