Tired of the same old breakfast routine? Looking for a light, yet satisfying lunch that won’t take all afternoon to prepare? Enter the magic of the Instant Pot! This recipe transforms simple spinach and eggs into a gourmet-level dish in just 25 minutes. We’re talking perfectly wilted, spicy spinach creating a delicious nest for flawlessly poached eggs, all topped with a savory sprinkle of Parmesan. It’s healthy, it’s fast, and it’s about to become your new favorite go-to meal.
Ingredients
• 2 lbs (about 900g) fresh spinach, chopped
• 5 large eggs
• 1 cup (240ml) vegetable stock
• ¼ cup (25g) Parmesan cheese, grated
• 1 small chili pepper, finely chopped
• Spices
• 1 tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp chili powder
• 1 tsp salt
• ¼ tsp cayenne pepper
Instructions
1. Directions
2. Prep the Spinach: Thoroughly rinse the spinach in a large colander under cold running water. Drain well and chop into smaller, bite-sized pieces.
3. Pressure Cook: Place the chopped spinach into the Instant Pot’s stainless steel insert. Pour in the vegetable broth and 1 cup of water, then sprinkle with a pinch of the salt. Secure the lid and set the steam release handle to the “Sealing” position.
4. Set the Timer: Press the “Manual” or “Pressure Cook” button and set the timer for 5 minutes on “High” pressure.
5. Quick Release & Sauté: Once the cooking cycle is complete, perform a quick release of the pressure. Carefully open the lid and press the “Sauté” button. Add the finely chopped chili pepper.
6. Season and Reduce: Sprinkle in the onion powder, garlic powder, chili powder, remaining salt, and cayenne pepper. Stir everything together and cook for about 5 minutes, allowing the liquid to reduce by half.
7. Poach the Eggs: Using a spoon, create five small wells in the spinach mixture. Carefully crack one egg into each well. Sprinkle the grated Parmesan cheese over the eggs and spinach.
8. Serve: Turn off the Instant Pot. Gently transfer the spinach and poached eggs to a serving dish. Enjoy immediately!
Nutritional Information
• Per Serving
• Calories: 169
• Total Fat: 8.7g
• Net Carbs: 4.7g
• Protein: 16.8g
• Fiber: 5.3g
Pro Tips
• For perfectly poached yolks, create distinct wells in the spinach before cracking the eggs in. This helps them hold their shape as they cook.
• Don’t have fresh spinach? You can substitute with two 10-ounce packages of frozen chopped spinach. Thaw it completely and squeeze out all excess water before adding it to the pot.
• Adjust the heat to your liking. For a milder dish, omit the cayenne pepper and use a less spicy chili, like a jalapeño with the seeds removed.
• Serve with a slice of crusty bread or toast to soak up the delicious broth and runny egg yolks.
FAQ
Q: Can I use frozen spinach for this recipe
A: Yes, you can substitute with two 10-ounce packages of frozen chopped spinach. Make sure to thaw it completely and squeeze out all excess water before adding it to the Instant Pot.
Q: How do I make this dish less spicy
A: For a milder version, simply omit the cayenne pepper. You can also use a less spicy chili, such as a jalapeño with the seeds removed, to control the heat level.
Q: What can I serve with Instant Pot spinach and eggs
A: This dish is delicious served with a slice of crusty bread or toast, which is perfect for soaking up the savory broth and runny egg yolks.
Q: How do I get perfectly poached eggs in the Instant Pot
A: The key is to use a spoon to create five distinct wells in the cooked spinach mixture before cracking the eggs in. This helps the eggs hold their shape as they cook.
