Instant Pot Poached Eggs
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!
Servings: 1
Calories: 63kcal
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.
- Add 1 tbsp cold water and crack an egg in it.
- 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.
- Add 1 cup cold water to Instant Pot.
- Place trivet with egg mold inside. If don't have one with handles then carefully place mold in Instant Pot on a trivet.
- 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.
- 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.
- Serve immediately garnished with salt and pepper, or delicious Everything Bagel Seasoning, and with breakfast potatoes.
Notes
- Store: 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.
- 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.
- 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 | Sugar: 1g