by Olena

Instant Pot Poached Eggs

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Olena Osipov
5 from 2 votes

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Get a perfectly poached egg breakfast every time with this Instant Pot Poached Eggs recipe. Whether you like a slightly solid outside and soft center inside or a softer egg white with a runny yolk, pressure cooker delivers consistent results every time in 2, 3, 4 or 5 minutes!

Because eggs are not only easy to make but high in protein and Omega 3’s, I like to also enjoy them in healthy egg salad, Instant Pot hard boiled eggs and Instant Pot egg bites.

instant pot poached eggs cooking time chart

Instant Pot Poached Eggs

Instant Pot poached eggs is a life hack game-changer when it comes to cooking eggs. This method takes the guesswork (and the stress!) out of poaching eggs on the stovetop- pair with Ukrainian breakfast potatoes, a sliced tomato and avocado toast for a complete breakfast idea.

One of the best things about eating breakfast at a restaurant is ordering meals you don’t normally make at home but now you can save yourself money by cooking poached eggs in a pressure cooker. Whether you eat it as is, use it for egg Benedict or even to top a beef and rice bowl, you can do it up big any day of the week!

Why Make Easy Poached Eggs in Instant Pot?

  • Healthy breakfast idea: Low carb and protein packed.
  • Restaurant quality results: Without breaking the bank.
  • Simple seasonings: Salt and pepper or everything bagel seasoning makes everyone happy! 
  • Perfect results every time: With no dropping of an egg into boiling water!
  • Buttery, golden yolk: Whether you like your poached eggs in 2, 3, 4, or 5 minutes!

Ingredients You Will Need

  • Eggs: There is no limit to the number of eggs you can cook at a time.
  • Water: Cold water to add to each individual mold as well as for the Instant Pot itself.
  • Cooking spray: Cooking spray will help the eggs slice right out of the mold.
  • Seasoning: Everything Bagel seasoning, salt and pepper or flaky sea salt for pure deliciousness.

Along with these 4 basic ingredients you’ll also need your silicone egg bites mold and you’ll be enjoying homemade poached eggs in no time! It is also great for cheesecake bites, so it’s multi-purpose!

eggs water cooking spray salt and pepper ingredients for poached eggs

How to Make Instant Pot Poached Eggs

This foolproof guide to 10-minute Instant Pot poached eggs in an egg bite mold allows you to cook as many as you want at a time. Check it out!

  • Prepare mold and add egg: Spray your egg mold (however many you’re using) with cooking spray and add a tbsp of water. Crack an egg into each mold. If you are just using one tray, you don’t need to cover it. If you are using more than one mold, cover it.
  • Add water and trivet: Pour a cup of water to the Instant Pot and use the trivet with handles to place the molds inside the pot.
  • Cook and release: Close the lid and set the valve to Sealing position. Pressure cook until poached eggs are done then immediately Quick Release the pressure. Remove the molds from the pot.
  • Serve: Carefully going along the walls of each mold, gently remove the eggs onto a plate. Serve with a simple seasoning of salt and pepper or Everything Bagel Seasoning and a generous helping of delicious breakfast potatoes.

Use small silicone spatula to remove eggs from the mold for best results. This way eggs stay intact.

Poached Egg Cooking Times

Below is a guideline based on the size of your Instant Pot and how long you cook them for. Timing and consistency may change depending on the size of your Instant Pot.

Generally speaking in 6 quart Instant Pot:

  • 5 minutes will give you sold egg whites with a firmer yolk.
  • 4 minutes will give you soft egg white with a slightly runny, soft yolk
  • 3 minutes will give you soft whites with a runny yolk (default for this recipe).
  • 2 minutes will give you soft white with a very runny yolk.

Your Instant Pot size matters! In 8 quart Instant Pot cook on Low Pressure for 4 minutes. If you don’t have low pressure, you can try 2-3 minutes on High Pressure. A larger pot takes longer to build up pressure, so it may come out a bit overcooked. Test and see!

Tips for Best Results

  • Use fresh eggs for best results. Place your egg in a bowl of water, if it lays on its side, it’s fresh. If it stands upright, it may not work as well for poaching. 
  • Serve immediately: For best results and an enjoyable taste experience, serve eggs immediately out of the molds.
  • Centering the yolk: If you’re looking for pretty-looking poached eggs, here’s a neat little trick. Crack your egg and separate the yolk by keeping it in the shell. Allow the egg whites to fall into the mold. Then carefully place the egg yolk in the centre of the whites.
  • Condensation droplets: Condensed steam may collect on the lid. When you’re removing them be careful not to allow the water to drip back onto your eggs. If water does leak into the tray, use the corner of a paper towel to gently soak it up. 
  • Same cook time: Cooking time is the same no matter how many eggs you’re poaching at once. Need just one? Same cooking time. Need 7? Same cooking time. 
  • No cooking spray? You could also try coconut oil or ghee to line the molds.
  • Glass vs. Silicone. Glass bowls will cook differently than silicone. You’ll need to lower your cook time if you choose to use ramekins.

FAQs

Can I use a ramekin in the Instant Pot?

If you don’t have silicone molds made specifically for the Instant Pot, then by all means you can use a ramekin. Depending on the size of your Instant Pot, you could potentially fit about 4 in there at once. Alternatively, you could also use a mason jar as long as they are OVEN SAFE! Glass containers will heat up differently than silicone, so you may find that you need to adjust your cook time.

Do I need to add vinegar?

Traditionally, when you are poaching eggs, adding vinegar to the boiled water helps keep the egg whites
intact. Cooking poached eggs in an Instant Pot means they don’t make direct contact with any boiling water, therefore no vinegar is needed!

How to make healthy Eggs Benedict?

Eggs Benedict is a North American breakfast staple, made popular by brunch enthusiasts. It’s an open-faced English muffin layered with bacon, a poached egg, and a topping of Hollandaise sauce. Making a healthier version of hollandaise sauce is easy peasy. So good!

Can you stack one mold on top of the other?

Yes, you will want to be sure they are covered with a lid or foil if you are directly stacking them. If you do not have a lid/foil you will not want to directly stack them, stack using the ‘off set’ method so that they are not directly on top of each other.

If I am only making 1-2 eggs, do I need to spray and add water to the other mold cavities?

No, only to the ones you are using.

What pressure and how long for a 3 quart mini Instant Pot?

While I have not tested this recipe in a 3 quart, I would set on high pressure at 4 minutes and go from there next time.

Poached vs. Boiled

Both eggs are cooked in water, but each method yields different results. A boiled egg is cooked in its shell. Once it’s cooked, you peel it revealing a cooked egg with a solid yolk, depending on how hard or soft boiled it is. Instant Pot boiled eggs are great for avocado egg salad, placing on a charcuterie board, adding protein to your green salads like healthy cobb salad, having a snack on the go, and perfect for packing in lunches.

Poached eggs are not cooked in the shell. They are typically made with the yolk still runny. How long they are cooked will determine how runny the yolk is. Poached eggs are great on toast, as a signature part of Eggs Benedict and are a traditional brunch item perfect for the holidays.

perfectly poached instant pot egg with breakfast potatoes on a plate

Serving Recommendations

Making This Recipe in Advance

Make ahead: Poached eggs are definitely best eaten right away. If you do find you have leftovers or have made enough for healthy breakfast meal prep they will keep in the fridge in an airtight container for up to 2 days.

Reheat: Boil a bit of water in a pan and remove it from heat. Lower the eggs into the water for about a minute until heated through.

More Favorite Egg Recipes

instant pot poached eggs garnished with pepper
Instant Pot Poached Eggs

Instant Pot Poached Eggs {Perfect Every Time!}

Get a perfectly poached egg breakfast every time with this Instant Pot Poached Eggs recipe. Whether you like a slightly solid outside and soft center inside or a softer egg white with a runny yolk, pressure cooker delivers consistent results every time in 2, 3, 4 or 5 minutes!
5 from 2 votes
Print Save Rate
Course: Breakfast
Cuisine: Ukrainian
Prep Time: 2 minutes
Cook Time: 3 minutes
Pressure Build Up Time: 5 minutes
Total Time: 10 minutes
Servings: 1
Calories: 63kcal
Author: Olena Osipov

Ingredients

  • 1 egg
  • 1 tbsp cold water
  • Cooking spray
  • Salt, pepper, Everything Bagel Seasoning for garnish

Instructions

  • You can cook as many poached eggs as you like at same time. Spray silicone mold with cooking spray.
    Instant Pot Poached Eggs
  • Add 1 tbsp cold water and crack an egg in it.
    Instant Pot Poached Eggs
  • Cover molds with lid if it's silicone one or foil if it's plastic. Can also be left uncovered if cooking only 1 tray. Place mold on a trivet with handles.
    Instant Pot Poached Eggs
  • Add 1 cup cold water to Instant Pot.
    Instant Pot Poached Eggs
  • Place trivet with egg mold inside. If don't have one with handles then carefully place mold in Instant Pot on a trivet.
    Instant Pot Poached Eggs
  • Close the lid, set valve to Sealing and cook:
    °6 quart Instant Pot: On High Pressure for 3 minutes.
    °8 quart Instant Pot: On Low Pressure for 4 minutes. If you don't have low pressure, you can try 2-3 minutes on High, see which one you like more. Larger pot takes longer to build up pressure, so poached eggs come out a bit overcooked with 3 minutes.
    Instant Pot Poached Eggs
  • Release pressure immediately to prevent further cooking by turning valve to Venting. Carefully remove molds, open the lid and using small silicone spatula go around the edge of inside of the mold to remove the poached egg.
    Instant Pot Poached Eggs
  • Serve immediately garnished with salt and pepper, or delicious Everything Bagel Seasoning, and with breakfast potatoes.
    Instant Pot Poached Eggs

Make Ahead: Poached eggs are definitely best eaten right away although they will keep in the fridge in an airtight container for up to 2 days.

    Reheat: Boil a bit of water in a pan and remove it from heat. Lower the eggs into the water for about a minute until heated through.

      Notes

      • General cooking times in a 6 quart:
        • 5 minutes will give you sold egg whites with a firmer yolk
        • 4 minutes will give you soft egg white with a slightly runny, soft yolk
        • 3 minutes will give you soft whites with a runny yolk (default for this recipe)
        • 2 minutes will give you soft white with a very runny yolk.
      • In 8 quart Instant Pot cook on Low Pressure for 4 minutes. If you don’t have low pressure, you can try 2-3 minutes on High Pressure. 
      • Use fresh eggs for best results. 
      • Condensation droplets: Condensed steam may collect on the lid. If water does leak into the tray or your eggs, use the corner of a paper towel to gently soak it up. 
      • Same cook time: Cooking time is the same no matter how many eggs you’re poaching.
      • No cooking spray? Try coconut oil or ghee to line the molds.
      • Glass vs. Silicone. Glass bowls will cook differently than silicone. You’ll need to lower your cook time if you choose to use ramekins.

      Nutrition

      Serving: 1egg | Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
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