Food Network Kitchen’s Instant Pot Egg Loaf.
Recipe courtesy of Food Network Kitchen

Instant Pot Egg Loaf

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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 12 eggs
When that egg salad craving hits, this hack makes it easy to prepare a batch of perfectly cooked hard-boiled eggs for chopping, no ice bath or peeling required. One more reason to love your pressure cooker.



Special equipment:
a 6- or 8-quart Instant Pot® multi-cooker
  1. Lightly spray a 7-inch cake pan with nonstick cooking spray. Crack the eggs into the pan.
  2. Add 1 1/2 cups water to a 6-quart Instant Pot® and add the rack. Transfer the pan of eggs to the rack and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 9 minutes.  
  3. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. 
  4. Remove the pan and let the eggs cool to room temperature. Invert onto a cutting board and chop the eggs. Perfect for egg salad or to add to potato or tuna salad.