Instant Pot Egg Loaf

By Meisje

Ingredients

• 1 1/2 cups Water (for the pressure cooker) Use 2 cups for an 8+ qt. size
• 8 Eggs

Preparation

Step 1

Add the water to the inner liner pot.

Spray the oven safe dish with nonstick cooking spray.

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 5 minutes if using a 7" pan* (6 minutes if using 6" pan). Use High Pressure. If they don't fully cook in the time given, just put the lid back on and let them finish cooking in the residual heat.

When the cooking cycle has finished, let the pot sit undisturbed for 2 minutes. Then turn the knob to the Venting position to quick release the remaining steam/pressure.

When the pin in the lid drops down, open the lid.

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!

Recipe Notes
Cooking time may be longer with thicker 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.)