Easy and Delicious Big Batch Eggs


  • 2 tsp vegetable oil
  • 6 large eggs
  • 1 1/2 cups Water
  • Melted butter (optional
  • Kosher salt (optional
  • freshly ground black pepper
  • 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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