Instant Pot Egg Loaf
- Level: Easy
- Yield: 12 eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 77
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 6
- Cholesterol
- 186
- Sodium
- 71
- Total: 25 min
- Active: 10 min
Ingredients
Nonstick cooking spray, for the cake pan
12 large eggs
Directions
Special equipment:
a 6- or 8-quart Instant Pot® multi-cooker- Lightly spray a 7-inch cake pan with nonstick cooking spray. Crack the eggs into the pan.
- 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.
- 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.
- 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.