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 to have an easy way to make hard-boiled eggs is important.   Personally, I am on the My WW Blue Plan, but this is zero points on will work with the My WW Blue Plan and My WW Purple plan. The My WW Green Plan points are just for the eggs! (I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.)

Now on MY WW Blue Weight Watchers eggs are zero freestyle smart points which make them perfect for adding in more protein.  I love to add my eggs to my salads. I did use my 6 quart Instant Pot but you can do this in any size as long as you have an Instant Pot safe dish.

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Instant Pot Egg Loaf Ingredients:

• Eggs-I did six
• Instant Pot safe dish
• Nonstick spray

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How TO make Instant Pot Egg Loaf:

Pour water in the bottom of the Instant Pot I did a cup in mine.

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 Faberware Stoneware dish out of a set like this one ->here.  Make sure that you double check your dish is Instant Pot safe on their website, I double check for brands in their Facebook group and my Instant Pot expert Jen.

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Crack your eggs into your dish.

Set the dish onto 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 gloves, I use these gloves -> here from Amazon, I love how easily can grab the dish out of the Instant Pot.

Use a spatula to get the Instant Pot Egg Loaf out of the dish.

I used this knife -> here to chop up the Instant Pot Egg Loaf for my salads. I picked up this Aicok Knife for under $10, but it’s keeps going out of stock often on Amazon due to how awesome it is.

There are a lot of other top rated knives on Amazon at a great price.  I am not the best at picking out Knives so when I can read reviews to find a good quality knife it’s a win for me.

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I also know this is going to be how I make the eggs for my potatoes salads and my 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 as well.

What To Put Instant Pot Loaf

Easy Deviled Egg Macaroni Salad

Easy Grandma’s Potato Salad

On Toast

Egg Salad

Cobb Salad

Green Salad

Print

Instant Pot Egg Loaf Recipe

Instant Pot Egg Loaf Recipe is perfect to batch make hard-boiled eggs to be chopped for salads, pasta salads, and potato salads! Save time and less hassle! 

Course Breakfast

Cuisine American

Keyword Hardboiled Eggs, Instant pot

Cook Time 5 minutes

Total Time 5 minutes

Servings 6 Servings

Author Jenny

Ingredients

• 6 Eggs
• Nonstick spray

Instructions

1. Pour water in the bottom of the Instant Pot I did a cup in mine.
2. Set your Instant Pot to saute to allow your Instant Pot to warm up so it can pressurize faster.

3. Spray your dish with a non-stick spray, I used a 16 oz Corningware Faberware Stoneware dish 

4. Crack your eggs into your dish

5. Set the dish onto your trivet in your Instant Pot
6. Set your Instant Pot to the High manual for 5 minutes and allow the cycle to run

7. Once the Instant Pot has depressurized remove your dish 

8. Use a spatula to get the Instant Pot Egg Loaf out of the dish.