Instant Pot Egg Loaf Recipe

This Instant Pot Egg Loaf Recipe is one of my favorite Instant Pot hacks. It is perfect for not only saving me time in the kitchen but also for helping me to stay on track with Weight Watchers, aka WW as well.  Protein is a big part of my diet, so having an easy way to make hard-boiled eggs is essential.  

Even if you aren’t on WW, protein is important in everyday food. I have never been a master at hard-boiled eggs, it seems when I make them, half aren’t good and are a waste!

It is fantastic to have a foolproof way to make them, especially as ingredients to throw in other recipes! This can be made in any size instant pot. This is like an hard-boiled egg loaf to cut up into pieces to put into other recipes.

A Note From Jenny

When starting any healthy lifestyle, consult a doctor to address any personal health concerns. Some things can only be addressed medically and by a professional. Blood sugar levels, blood pressure, and hormones checked at a physical before starting and at least once a year, as these all can affect an active lifestyle.

With so many different programs, such as Weight Watchers, Keto, and macros, it can be hard to know what to pick. (If you’re interested in Weight Watchers, you can sign up -> here and sign up for $10/month for 10 months.)

I personally use the app Myfitnesspal to track my food.  I use macros and focus on High Protein (calories, fat, protein, and carbohydrates) and rotate through cuts and maintenance calories. (Use a calculator like this -> here)  . I did WW for years, but now that I am more maintenance, with cuts throughout the year, and focusing on mobility with strength training. There is no right or wrong answer, as all bodies are different.

Instant Pot Egg Loaf Ingredients:

• Eggs

How To make egg loaf instant pot:

Pour water into the bottom of the Instant Pot. I poured a cup of water into the bottom of my 6-Quart instant pot.

Set your Instant Pot to saute to allow your Instant Pot to warm up so it can pressurize faster.

Spray your dish with a non-stick spray; I used a 16 oz Corningware Ramekin dish out of a set. Any stoneware this size will work; I used a circular one.

Crack your eggs into your dish. You will leave the eggs as is when they crack into the dish.

Set the Corningware in instant pot on your trivet in your Instant Pot.

Set your Instant Pot to the High manual for 5 minutes and allow the cycle to run.

Once the Instant Pot has depressurized, remove your dish with oven gloves. They make it so easy to grab the dishes out of the Instant Pot.

Use a spatula to remove the Instant Pot Egg Loaf from the dish.

Use a knife to chop up the egg loaf.

I also know this will be how I make the eggs for my potato and macaroni salads.  This is so much easier than peeling eggs.  Plus, I love how easy it is to chop up the Instant Pot Egg Loaf.

How to store instant pot egg loaf

Store in the fridge in an air-tight container for up to 4 days.

Once mixed into a recipe, ensure the food is eaten within that seven-day window and stored safely.

What To Put Instant Pot Loaf Into

• Easy Deviled Egg Macaroni Salad
• Egg Salad
• Smoked Potato Salad
• Kidney Bean Salad
• Easy Grandma’s Potato Salad
• 7 Layer Salad
• Breakfast Burritos
• Best Tuna Salad Recipe

How To Serve Instant Pot Loaf

• On Toast
• Toppings on a green salad
• On hand in the fridge, diced up

Instant Pot Recipes

Instant Pot is a great way to make dinner fast on busy weeknights! As well as dinner, it is easy to meal prep for the week. Check out my collection of Easy Instant Pot recipes -> here! Below are some of my family’s favorites!

• Taco Pasta
• Pork Carnitas
• Shredded Chicken Taco Meat
• Egg Loaf
• Crack Chicken
• Egg Bites