There have been dozens of experiments on making hard cooked eggs in electric pressure cookers like the Instant Pot. Our conclusion was that you want to use low pressure to keep the whites from getting tough and cook them for only 5 minutes, releasing the pressure right away to prevent overcooking.
Similarly, people have experimented with soft-boiled eggs in a pressure cooker. We decided it was a waste of time because cooking them is so quick anyway.
And, likewise, poached eggs seemed more trouble than they were worth in the Instant Pot, and hard to get out of the little ramekin or egg cup, even when you used non-stick spray. We recommend using a saucepan for a few, or using a big kettle when cooking for a crowd.
But what about scrambled eggs? They present some special problems because they are so easy to over cook and they often stick the fry pan. And for a crowd, there might be some advantages to the pressure cooker.
A little experimentation suggested we were right. You can make any number of scrambled eggs in a bowl and steam them in the Instant Pot. And they come out well. There isn’t any huge time saving here, but there is some consistency. And, you don’t have to keep stirring and monitoring the pan every few seconds. You do still have to take them out pretty expeditiously to keep them from overcooking, though, but they probably won’t stick to the pan the way scrambled eggs often do.
We tried this recipe for one person (2 eggs) and for 2 people (5 eggs) and it was pretty easy once you arrive at the timing for your bowl configuration. We recommend 7 minutes.
Our recipe uses a bit of butter, since fat carries the flavor better. Don’t leave it out.
- 2 eggs
- 1 Tb milk (about)
- ½ Tb butter
- Salt and pepper
- Spray a small, heat-proof bowl with non-stick spray.
- Break the 2 eggs into the bowl.
- Add the milk, salt and pepper, and beat with a fork until more or less uniform.
- Add the butter.
- Put 1 cup of water in the Instant pot and add the trivet.
- Set the bowl on the trivet, and close the pot and its steam vent.
- Set the pot to Steam at low pressure for 7 minutes. The pot will start chugging away, heating the water, and then start counting down from 7 minutes.
- Release the pressure immediately after the timer is down and open the pot. The eggs should look mostly cooked.
- Stir them up with a fork to see if they are cooked through. Don’t worry if there are a littly liquidy, they will continue to cook in the bowl for another minute or so. If they really seem way too undercooked, just put the lid back on for a minute or so and they will cook some more. You want them to be sort of creamy, not really hard.
- Remove the bowl using a hot pad and fluff the eggs with a fork. Serve right away while still hot.