Instant Pot Egg Loaf —If you need a bunch of chopped boiled eggs for a recipe I have a great trick for you. Some people call this “egg loaf.” Basically you crack as many eggs in a dish that you need and then cook them very quickly in your Instant Pot. Once the eggs are cooked you can cut them up easily on a cutting board. This saves so much time because there is NO PEELING!!! I like to use these eggs for cobb salad, avocado egg salad, egg salad or potato salad.
Instant Pot Egg Loaf Video
Watch this short video where I show you how to make as many chopped hard boiled eggs as you need in just a few minutes.
What Equipment Did You Use?
Instant Pot: To make Instant Pot Egg Loaf I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Stainless steel pan: In the video I am using one of my stainless steel stackable pans.*
Silicone Sling: I also use my OXO Sling…this is my new favorite tool! I love it and have used it a ton.Print
Instant Pot Egg Loaf
- Prep Time: 5 minutes
- Cook Time: 5 minutes (plus 5 minute NPR)
- Total Time: 10 minutes
An easy way to hard boil eggs if they’re needed for a potato salad or egg salad.
- 6 eggs (or more)
- 1 cup water
- Spray a pan that will fit inside your Instant Pot with non-stick cooking spray. Crack as many eggs as you need in the pan. (I used this pan*).
- Pour 1 cup of water into the bottom of your Instant Pot*. (If you’re using an 8 quart pour in 1 ½ cups of water).
- Place a trivet in the bottom of your Instant Pot and place the pan on top of the trivet. (I used this trivet*).
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 5 minutes on high pressure. When the time is up let the pot sit for 5 minutes (display will say L0:05). Move the valve to venting.
- Turn the pan over onto a cutting board and chop the eggs. Use them immediately or store in an air tight container in the refrigerator.
- Method: Instant Pot
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
This trick is genius. I will use it the next time I make potato salad. Having to peel eggs though easier when cooked in an Instant Pot is still no fun so this technique will eliminate egg peeling.
I love it! It’s so perfect for potato salad
When I do the “egg loaf” technique, I use 8 eggs and put them in a bundt pan instead of a regular pan and cook for 7 minutes. That way, there is no middle where the eggs don’t get done and assures that everything is cooked to perfection. I have made egg salad for sandwiches from start to finish in less than 30 minutes. Such a cool trick. Kudos, Karen. BTW, using a bundt pan for making meatloaf is also a great idea. No raw middle to deal with.
GREAT idea! Thanks for the tip.
Judee Gilbert says
I made exactly as described; 5″ pressure cook, 5″ natural release. Sadly, my eggs were very tough.
I’m disappointed as I thought this would be a good hack but it didn’t work well for me.
Darn! I’m sorry yours didn’t turn out. Maybe try 3 minutes next time.
This recipe worked like a charm. I used it to make egg salad sandwiches.
This is one of my favorite tricks! And yes to egg salad!
Gloria Nordine says
Can this be done with liquid eggs? Would the recipe change? I would really appreciate your help with this. Thank you.
I really don’t think it would work with liquid eggs. It would just come out like a bit thing of rubbery scrambled eggs I think.
Gloria Nordine says
That is a shame. I prefer not to use real eggs because of the white stringy thing. But I love egg salad and eggs in potato salad.
Ruth Heinlein says
Thank you so much for your great recipes and tips!
You’re welcome!!! Thanks for being here 😊
Janet Miller says
WOW!!! I had started using scrambled eggs for egg salad because I hate peeling hard-cooked eggs. This idea is SO MUCH BETTER! Thank you for sharing this! Will do this tomorrow.
It’s a game changer!
Today was my first chance to make this enable eggs in a loaf pan; it works really well!
Thank for the great tip!!! Keep the tips coming .
So glad you liked it! it is so magical!
Love your recipes! This is ingenious! I tried it today using a heavy 2 quart glass dish and 10 eggs. It wasn’t done at 5 min & with 3 min more only the eggs on the outer edge were hard cooked. So, did I mess up by using a glass dish rather than metal? Or perhaps too many eggs at one time? If I can get this egg loaf technique right, I will use it often.
Yes glass seems to take longer. Let me know what happens as you test it!
Debbie Gibson says
I THINK THIS IDEA IS AMAZING IHAVENT TRIED IT YET DEFINETLY WILL, LOVE MY INSTANTPOT, AND LOVE YOUR RECIPES AND LOVE YOU ON YOUTUBE!!! THANKS SO MUCH!!
Thanks Debbie love you too xoxo
Well, this is brilliant! So much easier than trying to get the cooking time right for shell eggs, and waaay easier than having to peel them. Thanks!
You’re welcome! I just did this again today and I loved it.
Can you 3 eggs? If si, same times? Thanks. Really enjoy your site!!
yes I would do the same time
Caralyn Williams says
How long will the eggs keep in the refrigerator before using them?
For about 3 days