Insta Pot Egg Loaf (For Egg & Potato Salad)
"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 is 6 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
1 Reviews
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