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Instant Pot Poached Eggs

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Poached eggs without boiling any water is exactly what this post is about–Instant Pot Poached Eggs cooked exactly like you like them

Even with the time, it takes your Instant Pot to come up to pressure, this will take less time than it takes to boil water.

You can make Instant Pot Poached Eggs in silicone molds, or like this recipe, where I show you how to make perfect Instant Pot Poached eggs in Ramekins.

Poached Eggs in the Instant Pot create whites that just firm enough to gently envelop an oozy, golden yolk.

It’s the perfectly poached egg every time.

Tech devices in the kitchen save time, are convenient, and are the key to favorites like these poached eggs.

perfectly poached eggs in Instant Pot

 

HOW TO MAKE INSTANT POT POACHED EGGS:

Prep Time: 1 minute

Cooking time: 3-5 minutes depending on how runny you want your yoke

Time for Instant Pot to Come to Pressure: 10 minutes

Total Time: 14 minutes

Serves: 1

perfectly poached eggs (1) on avocado toast

Ingredients:

1-6 large eggs.

perfectly poached eggs on english muffin with yoke running over edge

 

Directions:

Spray one to six (4 ounces) ramekins with nonstick cooking spray.

Place the trivet that came with your Instant Pot in the bottom of the liner and add 1 cup hot water to the inner pot.

Crack one egg into each prepared ramekin, centering the yolk in the ramekin as much as possible.

Cover each ramekin tightly with aluminum foil and place it on the rack.

If using more than one ramekin you’ll want to make one layer and then stack like bricks to accommodate the ramekins.

Close and lock the lid and turn the steam release handle to Sealing.

Set your Instant Pot to pressure cook/manual on LOW for 3 minutes (for soft-cooked or 5 minutes for medium cooked.)

When the cooking time is up, quickly release the pressure. 

Remove the ramekin(s) from the pot and uncover it.

Serve egg in the ramekin or slide out on to English Muffin, toast, plate, or serving choice.

*The cooking time is the same regardless of how many eggs you cook at a time.

perfectly poached eggs on avocado toast with silt for yolk to run out

 

Perfectly Poached Egg TIPS:

Do not add salt until after cooking. Adding salt before the eggs are poached will which will loosen the whites.

Vinegar? Some people add vinegar to the water when cooking poached eggs traditionally.  Adding vinegar to poaching water makes the whites firm more quickly prevent ing them from dispersing in the water. You do not need to add vinegar to the water in the Instant Pot.

If the yolk breaks as you crack the egg into the ramekin, it’s not going to yield good results. Pull it out and use that egg for something else (scrambled egg, pudding, cake mix, etc.)

To serve best-quality poach eggs, the poached eggs should be served as soon as they are pulled from the Instant Pot.

Use the freshest eggs possible. Fresh eggs have firmer whites, less liquidy whites, and just hold their shape better.

For the most beautiful poached eggs, use a fine-mesh sieve to crack the egg on first. This will remove the liquidy egg white and leave you with the firm egg white to surround the yolk.

While poached eggs are best freshly made, you can store them in the refrigerator for up to four days. Once the eggs are poached, place them in an ice-water bath, remove with a slotted spoon, and transfer to an airtight container. When ready to eat, add some hot water to a small bowl/cup and add the poached egg until it’s warm. Remove egg from hot water and feast.

Looking for other Instant Pot Breakfast Recipes?

Instant Pot Classic Oatmeal

Instant Pot Egg Bites

Instant Pot Yogurt Recipe It’s Easier than You Think!

The Instant Pot Eggs 5-5-5 Method

perfectly poached eggs in Instant Pot

Instant Pot Poached Eggs

Yield: 1
Prep Time: 1 minute
Cook Time: 5 minutes
Additional Time: 10 minutes
Total Time: 16 minutes

Poached Eggs in the Instant Pot create whites that just firm enough to gently envelop an oozy, golden yolk. in less time than it takes to boil water.

Ingredients

  • 1-6 eggs

Instructions

  1. Spray one to six (4 ounces) ramekins with nonstick cooking spray.
  2. Place the trivet that came with your Instant Pot in the bottom of the liner and add 1 cup hot water to the inner pot.
  3. Crack one egg into each prepared ramekin, centering the yolk in the ramekin as much as possible.
  4. Cover each ramekin tightly with aluminum foil and place it on the rack.
  5. If using more than one ramekin you’ll want to make one layer and then stack like bricks to accommodate the ramekins.
  6. Close and lock the lid and turn the steam release handle to Sealing.
  7. Set your Instant Pot to pressure cook/manual on LOW for 3 minutes (for soft-cooked or 5 minutes for medium cooked.)
  8. When the cooking time is up, quickly release the pressure. 
  9. Remove the ramekin(s) from the pot and uncover.
  10. Serve egg in the ramekin or slide out on to English Muffin, toast, plate, or serving choice.

Notes

*The cooking time is the same regardless of how many eggs you cook at a time.



Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 429Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 1116mgSodium: 426mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 38g

The Nutritional Information may not be accurate.

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