Insta Pot Egg Loaf (For Egg & Potato Salad)

Prep Time
Cook Time
Ready In

"Love, love, love this recipe super easy super good! For those new to electric pressure cookers be sure to read the instruction book very carefully, videos are also a wealth of information. For me it was having family make their favourite recipes that had me realize just how awesome these electric cookers are. The egg recipes are absolute winners. The timing below makes for perfect eggs in my cooker."

Original recipe yields 6 servings


  • Serving Size: 1 (115.3 g)
  • Calories 80.1
  • Total Fat - 5.3 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 208.3 mg
  • Sodium - 81.9 mg
  • Total Carbohydrate - 0.4 g
  • Dietary Fiber - 0 g
  • Sugars - 0.2 g
  • Protein - 7 g
  • Calcium - 33.1 mg
  • Iron - 1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Place trivet or rack into the inner liner of your electric pressure cooker, add 1 1/2 cups water

Step 2

Crack eggs into a sprayed oven proof pan or flat bottomed bowl or casserole (I use a small Pyrex pie plate) and place on trivet,lock on lid

Step 3

Close pressure valve, manual cook for 5 minutes when beep sounds turn off and wait 2 minutes then do a quick release

Step 4

Carefully remove, invert and tip egg loaf onto a cutting board, cool

Step 5

Chop up to desired size and use in egg salad, potato salad or recipe of your choice

Tips & Variations

No special items needed.


Great recipe, fast and easy! Used 6 eggs and they turned out perfectly in the Instant Pot. I so enjoyed not having to peel them. Thanks for another keeper recipe Gerry! Made for Billboard Recipe Tag.

review by:
(20 Apr 2020)