Instant Pot Eggs Benedict are poached eggs with hollandaise sauce. Learn how to make Eggs Benedict right in your Pressure Cooker.
Instant Pot Eggs Benedict
It used to be that Eggs Benedict was something you only got to eat at a Sunday brunch.
With the use of your Instant Pot, Mealthy MultiPot or Pressure Cooker, learn how to make poached eggs and hollandaise sauce all in the same pot. Instant Pot Eggs Benedict has never been so easy!
Cast of Ingredients for Instant Pot Eggs Benedict
Ingredients for Instant Pot Eggs Benedict
- Eggs
- Canadian or Turkey Bacon to make this Kosher!
- Butter
- White Pepper or Hot Sauce
- Lemon Juice
- Salt
- English Muffins
My Instant Pot Poached Eggs were a huge hit and Instant Pot Eggs Benedict take them to a whole other level.
If you have the silicone egg bite trays, that is fine to use, however, I think the cute little flower muffin cups work really well for Instant Pot Eggs Benedict.
They fill the whole surface space of the English muffin. Plus, they look like a Jewish star. 🙂
Whisk Egg Yolks
This egg yolk/white separator does a great job of making sure that only the egg whites go into the bowl ,so that the egg yolks are pure yellow!
Don’t throw away the eggs whites when separating the yolks from the whites.
The egg whites can be divided amongst the eggs, if you like.
What is Hollandaise Sauce?
- It is one of the original “Mother Sauces” used in French cooking.
- The name is actually a Dutch name.
- It is an emulsion of hot butter and a raw egg yolk mixture, which turns into a velvety smooth and rich sauce.
Grease Egg Poacher Cups
Olive oil, grapeseed oil, coconut oil can be used to grease the egg poacher cups.
What is Eggs Benedict?
- Eggs Benny, as it is sometimes called was made popular in the 1800’s in New York City.
- Eggs Benedict consist of buttered toast (now English muffins), poachsded eggs, Canadian bacon or ham and hollandaise sauce.
- It is said that in 1894, Lemuel Benedict, a retired Wall Street broker, went to the Waldorf Hotel looking for a cure for his hangover and ordered buttered toast, poached eggs, crisp bacon and hollandaise sauce. The chef thought this was interesting and changed the toast to an English muffin and ham for the bacon.
- Delmonico’s restaurant claims they created Eggs Benedict in 1860, which they baked in the oven.
Crack Eggs into Poacher Cups
Can Instant Pot Eggs Benedict be Doubled?
- Yes, very easily.
- The egg poacher cups come in a set of 12. They be placed on the bottom trivet and can be stacked on the top trivet.
- There is enough hollandaise sauce to accommodate 12 muffins.
- Seriously, get the egg poacher cups as they are so cute and I have plans for more interesting recipes using them.
Poach Eggs in Instant Pot, Mealthy or Pressure Cooker
If you have any ham leftover from your Instant Pot Maple Glazed Ham, it would be fabulous here instead of the Canadian bacon.
For added protein, add the leftover whites from the three egg yolks to the egg poacher cups!
Instant Pot Eggs Benedict can easily be made in the Instant Pot DUO Mini Plus 3 Quart Pressure Cooker.
Whatever size Instant Pot, Mealthy MultiPot or Pressure Cooker you own is fine for this recipe, as well as any of my recipes. Just adjust the amount that is being made, if necessary.
Perfectly Poached Eggs, Hot Canadian Bacon and Butter
Who would have thought that you could have Eggs Benedict in only a few minutes? My Instant Pot Eggs Benedict is truly fabulous and filling too.
There are so many recipes made with eggs. My Instant Pot Feta & Red Pepper Egg Bites are delicious and make a great presentation and breakfast. Frosted Egg Cupcakes is another recipe sure to please.
What is Canadian Bacon?
- “Canadian bacon” or Canadian style bacon, is made from the lean eye of the pork loin. It is cut from that back part, cured, smoked and fully cooked.
- The cure bacon is then cut into cylindrical medallions and sliced thick.
- Canadian bacon looks like a little round ham steak and the flavor tastes more like ham because of its lean cut.
- The name “Canadian bacon is just an American name for this type of bacon.
- In Canada, Canadian bacon is simply called “back bacon.” Regular pork belly bacon is called “bacon” in the US and in Canada.
Make the Hollandaise Sauce
How to make Hollandaise Sauce in the Instant Pot.
- Hollandaise Sauce truly is so very easy to make. Butter is first melted on the stove top and then mixed with an egg yolk mixture.
- A blender, whisk or an immersion blender is used.
- But, all that means is that a microwave or saucepan is needed to first melt the butter.
- With my really cool Instant Pot Eggs Benedict recipe, those first steps are not necessary.
- The hollandaise sauce is made in the Instant Pot, Mealthy MultiPot or Pressure Cooker, right along with the eggs and Canadian bacon.
As you can see from the photos above, a good whisk can be used for the emulsion, or if you own an immersion blender, you will have hollandaise sauce in about 10 seconds. The butter can even be melted in the container included with the immersion blender and then use the immersion blender to emulsify the sauce.
Buttered and Toasted English Muffins
How to Toast English Muffins for Instant Pot Eggs Benedict.
- There are choices.
- An air fryer will make perfectly toasted English Muffins. Actually, see my Air Fryer Perfectly Toasted Bagels recipe. Air fryers are great for toasting.
- If you have a toaster or toaster oven, well, you know how to toast, I am sure.
- A cast iron skillet can be used for toasting and pan frying the Canadian bacon too.
Assemble Eggs Benedict
How to Assemble Eggs Benedict.
- Place Canadian bacon on top of a toasted bagel.
- Use a spoon to gently remove the eggs from the egg poacher cups.
- Place eggs on top of Canadian bacon.
- Pour on the hollandaise sauce.
Pressure Cooker Eggs Benedict
Tips and Tricks to Instant Pot Eggs Benedict
- Grease egg poacher trays very well. Eggs have a tendency to stick to silicone.
- When picking up the egg poacher trays with eggs, make sure your fingers are holding the cup on both sides.
- Place covered butter on bottom rack, where it will get hotter, faster.
- For less runny egg yolks, wait one minute before releasing pressure.
- Carefully use a spoon and go around the edges of the eggs and then gently remove eggs from egg poacher cups.
More Instant Pot Egg Recipes to Make:
- Instant Pot Hard Boiled Eggs (Pressure Cooker)
- Pressure Cooker Low Carb Mini Mushroom Quiche Egg Bites
- Pressure Cooker Hard Boiled Egg Loaf Recipe
- Pressure Cooker Spanish Tortilla {Potato & Egg Frittata}
Instant Pot Pressure Cooker Eggs Benedict
Instant Pot Eggs Benedict make a beautiful part of a champagne breakfast. I hope you enjoy this recipe. Have fun cooking!
More Instant Pot Breakfast Recipes to Make:
- Pressure Cooker Blueberries Cream Steel Cut Oats {Instant Pot}
- Instant Pot Homemade Cottage Cheese Recipe
- Instant Pot Cold Start Yogurt [No Boiling]
- Pressure Cooker Low Carb Mini Mushroom Quiche Egg Bites
- Instant Pot Greek Yogurt (Thick and Creamy)
Whatever you make, enjoy cooking and eating!
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- GoWise 7 Quart Air Fryer
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Alpha Armour Salt Box with Spoon
- Fine Life Oil Mister
- Egg Yolk/White Separator
- Flower Shaped Muffin Cups
- 6 oz Porcelain Ramekins
- Small 1.5 Quart “Pot in Pot” Mixing Bowl
- KOIOS Powerful 800 Watt Immersion Blender
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Here is your handy printable recipe:
Ingredients
- 1 cup Water (for cooking pot)
- 1 teaspoon Extra Virgin Olive Oil (or other oil)
- 4 large Eggs
- 4 slices Canadian Bacon (or turkey bacon)
- 1 teaspoon Sea Salt
- 4 English Muffins (cut in half and toasted w/butter)
Instant Pot Hollandaise Sauce
- 4 ounces Butter (1 stick)
- 3 Egg Yolks whisked well
- 1 teaspoon Fresh Water
- 1 pinch Sea Salt
- 1 pinch Ground White Pepper (or hot sauce)
- 1 Tablespoon Lemon Juice
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Instructions
- In a medium mixing bowl, whisk together egg yolks, lemon juice, water, salt, pepper and set aside.
- Add one cup water to pressure cooker cooking pot and place in short legged trivet.
- Place stick of butter into one ramekin and cover tightly with foil. Place tall legged trivet on top of ramekin and place Canadian bacon on top of trivet.
- Grease poached egg cups VERY well and crack one egg into each poacher. Place egg poachers on top of Canadian bacon on trivet.
- Lock on lid and lose pressure valve. Cook on high pressure for 1 minute. When beep sounds, immediately and carefully release all of the pressure.
- Remove eggs, ramekin and trivets from pressure cooker and place taller trivet back into cooking pot. Leave pot on "Keep Warm."
- Place mixing bowl with egg yolk mixture on top of trivet and while vigorously whisking yolks, drizzle in hot melted butter and vigorously whisk until mixture thickens and become opaque and pale yellow. Alternatively, use an immersion blender.
To Assemble
- Slice two English muffins in half. Use an air fryer or toaster to toast and butter English muffins. Place one piece of Canadian bacon on top of the four English muffin halves.Use a spoon to loosen eggs and carefully remove eggs from poachers and place on top of Canadian bacon. Spoon hollandaise sauce on top of Canadian bacon and serve.
Notes
Nutrition
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Instant Pot Pressure Cooker Eggs Benedict
Sounds interesting. I’ll have to try it. The recipe s says it’s 2 servings but calls for 4 English muffins split in half. Since you’re only using four eggs wouldn’t you need just two English muffins?
Yes, two muffins. Jill
Thank you for the recipe – it was great except for the hollandaise sauce. I couldn’t get it to thicken by setting the bowl on the higher trivet. I was using a whisk, not an immersion blender. I don’t know if that makes a difference? I looked for your blender hollandaise sauce as mentioned in your recipe, but couldn’t find it on your site. Would putting the yolk bowl right in the water in the IP work better? Thank you!
An immersion blender works best. Jill
Just found your site, thank you for the detailed instructions.
Thank you. Jill
Thank you for the recipe! Have you ever just made the poached eggs b themselves, in the Instant Pot?
One stick of my butter equals 1/2 cup. The recipe says 1/4 cup (1 stick). Are your sticks of butter measured differently?
4 ounces is the correct measurement.
Thank you for sharing this recipe! I’m going to have to give this a try…looks amazing!!!
Thank you so much, Susan. Jill