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Hard Boiled Instant Pot Egg Loaf Sliced Open on a cutting board
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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
Calories 63kcal
Author Jennifer Johnson

Equipment

Ingredients

Instructions

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

Nutrition

Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg