Stress-free Instant Pot poached eggs deliver tender whites and jammy yolks with zero hovering over a simmering pan. The eggs steam in a greased silicone mold for just 7 minutes, and the results come out identical every time. Once you've made them, avocado toast and salads will never be the same.
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.
Pro Tips
- Use eggs straight from the fridge. Cold yolks set more slowly than the whites, which is exactly what keeps the centres soft and jammy.
- Quick-release the pressure the moment the timer ends. A natural release keeps cooking the eggs and turns those jammy yolks hard and chalky.
- Grease each silicone cup lightly with avocado oil before cracking in the egg. A small spatula run around the edge then frees the egg cleanly.
- No silicone mold? Small oven-safe ramekins or glass jars on the trivet work too, with the cook time adjusted by a minute or so.
- Dial in the yolk by time: 5-6 minutes for a runny centre, 7 minutes as written for jammy, 8-9 minutes for a firm, hard-boiled style yolk.
Frequently Asked Questions
How do I keep the yolks runny in Instant Pot poached eggs?
Two things: use cold eggs straight from the fridge and quick-release the pressure as soon as the timer ends. For a fully liquid yolk, pull the cook time back to 5-6 minutes.
Can I make poached eggs without a silicone egg bite mold?
Yes. Small oven-safe ramekins or glass jars placed on the trivet both work. Grease them well and expect to tweak the cooking time by a minute or two.
Can I make these poached eggs ahead of time?
They're best served immediately, but you can refrigerate cooked eggs for up to 2 days and rewarm them briefly in hot water. The yolks firm up a little on reheating.
Are poached eggs keto-friendly?
Very much so. Each egg has just 0.6g carbs with 6.3g protein and 4.8g fat. They're an ideal keto topping for salads, avocado, or vegetable bowls.
Recipe card below.
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Stress-Free Instant Pot Poached Eggs
Ingredients
Method
- Directions
- Lightly grease four cups of a silicone egg bite mold with avocado oil. Carefully crack one egg into each prepared cup.
- 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.
- 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.
- 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.
- 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.
- 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.
