Recipes
Easy and Delicious Big Batch Eggs
6 Servings
20 Minutes
Easy
INSTRUCTIONS
- Generously grease a 6x3-inch round baking pan with oil. Carefully crack the eggs into the pan, taking care to not break the yolks. Cover with foil.
- Pour the water into the Instant Pot. Place a trivet in the pot. Place the baking pan on the trivet.
- Secure the lid on the pot. Close the pressure-release valve. Select Pressure Cook/Manual and set the pot at High Pressure for 4 minutes. At the end of the cooking time, use a quick release to depressurize.
- Run a knife around the edge of the baking pan to loosen the eggs and turn them out onto a plate. Dice the loaf and use for egg salad, or mix with melted butter and salt and pepper to taste. Eat warm.
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About the chef
Urvashi Pitre
Urvashi Pitre is a renowned cookbook author, blogger, and tech enthusiast who specializes in creating recipes that bring people together. Her passion for food began in her childhood home, where meals were a shared experience of love and community. With a background in client services and entrepreneurial ventures, Pitre has written several highly-rated cookbooks, focusing on simplifying cooking with gadgets like the Instant Pot and air fryer. She’s celebrated for her ability to deliver delicious, easy-to-follow recipes for home cooks.
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