Let’s be honest, poaching an egg the traditional way can be a bit intimidating. The swirling water, the delicate timing, the wispy whites… it’s a lot of work for breakfast! Enter the Instant Pot, your secret weapon for achieving perfectly tender, jammy-yolked poached eggs with zero stress. This hands-off method delivers consistent, delicious results every single time. Get ready to elevate your avocado toast, salads, and brunch game forever!
Ingredients
• 4 large eggs
• 1 cup / 240 ml water
• ¾ teaspoon salt, or to taste
• ¾ teaspoon ground black pepper, or to taste
• Avocado oil or cooking spray, for greasing
Instructions
1. Directions
2. Lightly grease four cups of a silicone egg bite mold with avocado oil. Carefully crack one egg into each prepared cup.
3. Pour the water into the inner pot of your Instant Pot and place the metal trivet inside. Carefully lower the filled silicone mold onto the trivet.
4. Secure the lid, ensuring the steam release valve is in the ‘Sealing’ position. Select ‘Manual’ or ‘Pressure Cook’ and use the ‘+/-‘ buttons to set the timer to 7 minutes at High Pressure. The pot will take a few minutes to pressurize before the timer begins.
5. Once the cooking cycle is complete, perform a Quick Release by carefully moving the valve to the ‘Venting’ position. When the float valve drops, it is safe to open the lid.
6. Check for doneness—the egg whites should be completely set and firm, while the yolks remain soft and slightly jiggly. Gently run a small spatula around the edge of each cup and scoop the eggs onto a serving plate. Season with salt and pepper and enjoy immediately.
Nutritional Information
• Nutrition (per egg)
• Calories: 72
• Fat: 4.8g
• Protein: 6.3g
Pro Tips
• For a runnier, liquid yolk, reduce the cooking time to 5-6 minutes. For a fully firm, hard-boiled style yolk, increase to 8-9 minutes.
• Use eggs straight from the refrigerator. Cold eggs help prevent the yolks from overcooking while the whites set perfectly.
• A quick pressure release is essential. Allowing the pot to naturally release steam will continue to cook the eggs, resulting in a hard, overcooked yolk.
• Don’t have a silicone mold? You can use small, oven-safe ramekins or glass jars placed on the trivet instead. You may need to adjust the cooking time slightly.
FAQ
Q: How long do you cook poached eggs in an Instant Pot for a runny yolk
A: For a runnier, liquid yolk, reduce the cooking time to 5-6 minutes at High Pressure. For a fully firm yolk, increase the time to 8-9 minutes.
Q: Can I make poached eggs in the Instant Pot without a silicone mold
A: Yes, you can use small, oven-safe ramekins or glass jars placed on the trivet instead. You may need to adjust the cooking time slightly depending on the material and thickness of your containers.
Q: Should I use a quick or natural release for Instant Pot poached eggs
A: You must use a Quick Release. A natural release will continue to cook the eggs, resulting in a hard, overcooked yolk instead of the desired soft, jammy center.
Q: Do I need to use cold eggs for this recipe
A: Yes, using eggs straight from the refrigerator is recommended. Cold eggs help ensure the whites set perfectly while preventing the yolks from overcooking.
