This Instant Pot Pressure Cooker Hard Boiled Egg Loaf Recipe is the perfect method for making Egg Salad. It will change your life and rock your World.
Instant Pot Pressure Cooker Hard Boiled Egg Loaf Recipe
Pressure Cooker Hard Boiled Egg Loaf
Peeling Eggs can be such a chore.
My Pressure Cooker Easy Hard Boiled Eggs recipe is one of the most talked about in the Instant Pot Community.
It’s still a great recipe for cooking Hard Boiled Eggs in the Shell.
Like for bringing on Picnics as a snack.
The Eggs literally jump out of the shells on their own.
But, what if you could avoid that one step?
Would you do it?
Cast of Ingredients for Pressure Cooker Hard Boiled Egg Loaf
This idea is pure genius.
I don’t know who first thought of this, but I love it.
It has made my life easier, as we love Egg Salad in this house.
Two sizes of Loaf Pans will fit into a 6 Quart Pressure Cooker.
This method is PERFECT for my Pressure Cooker Summer Picnic Potato Salad.
Check the recipe, as this method has been incorporated into recipe!
Grease the Loaf Pan
This is the single most important step!
Why – try eliminating it and get back to me. 🙂
Use a Oil Mister with Oil (I like to use Grapeseed Oil or Coconut) and spray the Loaf Pan well.
You can also just rub some oil into the cute little Loaf Pan.
Grease it well.
The Mini Loaf Pans are great if you want to use my Pressure Cooker Turkey Meatloaf for mini Loaves!
Crack in the Eggs
You can see in my Small 5.5 Inch Loaf Pan, the Egg Loaf will be thick.
Had I used my 6.37 Inch Loaf Pan, the Eggs would be spread out more and the cook time OR the Natural Pressure Release (meaning, doing nothing, but waiting) time, would be shorter.
You can use as many Eggs as will fit.
Make sense? If not, let me know in the comments below and I will update this recipe to further explain.
Salt and Pepper the Eggs
If you want to add Salt and Pepper, by golly, just do it!
You can also use my Homemade Seasoned Salt.
Or, don’t add any seasonings.
Place Loaf Pan of Eggs in Pressure Cooker
Is this not the easiest thing ever?
Like in the history of the World?
Perfectly Cooked Hard Boiled Eggs
Look Ma, no green rings!!!
Assuming you are cooking in the mini 5.5 Inch Loaf pan, you will need to let the Pressure Cooker sit for an extra minute, before releasing the pressure.
If you are cooking 6 Eggs in the 6.37 Inch Loaf Pan, less time will be needed, until you release the Pressure. This is the size I use for my Pressure Cooker Greek Gyros!
Why? – Because the more Eggs you use (in whatever size Pan you use), the thicker the Pressure Cooker Hard Boiled Egg Loaf will be.
Obviously, if using a larger Pressure Cooker, you can use up to a 7.5 Inch Loaf Pan. It is the perfect size for my Simply Delicious Buttermilk Banana Bread.
You may need to experiment to find your Perfect time!
Chop Up the Eggs
Your Pressure Cooker Hard Boiled Egg Loaf is ready to be chopped.
Wanna see what I do instead of chopping?
Push the Loaf Though a Baking Rack
For nice little cubes, use a Baking Rack and push the Egg Loaf through.
At this point, you might be questioning how you go about saving these Pressure Cooker Hard Boiled Egg Loaf cubes in the refrigerator.
After all, you been making Hard Boiled Eggs the Old Fashion Way.
The Eggs in Shells stay nice and fresh in the fridge.
Chopped Eggs Ready to Use on a Whim
I use a Reditainer BFA Free Container to store my Eggs after chopping
I can easily grab whatever I need and pop it into my Salad, whenever I want.
Pressure Cooker Hard Boiled Egg Loaf, Perfectly Chopped
Are you amazed?
Are you thinking, how did I not know about this?
I’ve been Pressure Cooking using Electric Pressure Cookers since 2002.
How the hell did I not think of this method? Hehehehe.
Kitchen Equipment and Essentials
- Instant Pot DUO Plus 60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Alpha Armour Salt Box with Spoon
- Electric Pepper Mill
- Fine Life Oil Mister
- Stainless Steel Baking Rack
- John Boos Maple Cutting Board with Groove
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Here is the handy printable recipe:
Pressure Cooker Hard Boiled Egg Loaf recipe:
This Instant Pot Pressure Cooker Hard Boiled Egg Loaf Recipe is the perfect method for making Egg Salad. It will change your life and rock your World.
- 6 large Fresh Eggs
- 1 5.5" Loaf Pan
- 1 Oil Mister
- 1 Stainless Steel Trivet
- 1 Wire Baking Rack
- 1 cup Water
Generously spray or grease the Loaf Pan with Oil. Crack six eggs into Loaf Pan.
Place water into Pressure Cooker cooking pot and place Trivet into Pot. Place Loaf Pan on top of Trivet.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 3 minutes. When Beep sounds, wait 6 minutes and then release pressure.
Turn Egg Loaf out onto Baking Rack and allow to cool. Push Egg Loaf through Baking Rack, or use a knife to chop.
If using smaller Eggs, wait 5 minutes and then release Pressure.
Silicone and Glass cooking vessels will need another 1-2 minutes cook time.
PIN this Pressure Cooker Hard Boiled Egg Loaf!
This Instant Pot Pressure Cooker Hard Boiled Egg Loaf Recipe will rock your World.
Pressure Cooker Pad See Ew {Thai Beef Rice Noodles}
Instant Pot GEM Multi-Cooker Chinese Sweet and Sour Pork
Pecan Chicken Salad Sandwiches {Air Fryer or Instant Pot}
Pressure Cooker Thai Moo Wan Sweet Pork w/Coconut Rice
I see how long to let it sit but nothing about how long to cook it or at what setting, and presumably there should be water in the pot, etc. What am I missing?
Hi Amy. The amount of water is now in the recipe…sorry about that. Jill
What would you suggest for cooking & release times if I use my 6″ round cake pan?
How long and what temp would I use to make egg loaves on the oven. I like the sliced look and want to make them for a church luncheon tomorrow but can’t take my IP with me
Love this website…
Can you use an aroma rice cooker instead?
Could you also double boil the no-shell eggs?
Tony, what do you mean double boil? Jill
I have a 5″ square cake pan, was thinking of doing 9 eggs to make up the difference (notice I increased eggs, not decreased times LOL) Do you think the timing would be the same?
Sharon, timing is the same. Jill
This.Is.Genius!!!!! Anything goes to not having to deal with peeling hard boiled eggs that may or may not come off easily (no matter what I do!). You’re a genius!!! Can’t wait to try this.Thanks for sharing! ❤️
Hi Roberta. Let me know how you fare. Jill
I love your salt box with the hinged lid shown in your photo, so I clicked on the link. That link shows a similar box, but the lid isn’t hinged. Here are a couple of links to two versions that have hinged lids:
I just tried with the pan given in the recipe, same amount of eggs, time, etc. Totally not cooked after the release time! Putting it back in for a few more minutes and crossing my fingers 🙂
Yay! I did 12 tiny eggs (I have little chickens) in the round pot in pot cooker, covered, in about a half cup of water. Cooked under pressure 3 minutes, sat 6, and they’re perfect and lovely!
I’m such a bone head! I’m using round glass Pyrex and wondered why I had to add more time! I didn’t see your notes at the bottom! Ugh!
If I did 4 egg loaf in 3 qt mini, how long would I cook it and how do I do pressure? I’m such a newbie I know nothing but this looks great!
Using a BPA container is great but cooking in aluminum not so much better choice would be glass for cooking and storage.
Anodized is perfectly fine and very safe. Jill
I have a silicone loaf pan that i use in my 6 qt instapot. Can I use that to make the egg loaf?
I would get the pot, if i didn’t have one just to make hard boil eggs this way, this is the coolest idea ever, and o so easy.
no foil or anything on top of cooking vessel? eggs would get wet on top?
Hi Glenda. That is fine. Jill
I have a 6 quart. How would you suggest I cook 10 eggs in a loaf? I do egg salad often and then would greatly reduce the trouble of boiling, peeling and chopping eggs! Thanks!
You can also use a pastry cutter to chop egg loaf. I have been using one for years to chop egg salad.
I use my large cheese grater when I make egg salad! And my pastry cutter for coarser chop! 🙂
I have a 7 liter Fagor PC, what cooking/ time/release would you recommend?
I have small foil loaf pans that would be about the right size for this. I’ve never heard anyone mention using foil pans in the IP. What do you think?
I used a round foil pan because that is all I had on hand and it turned out perfect. I didn’t cover the foil pan . Just placed it on the trivet.
I have my 3 quart inner pot in my 8 quart inner pot with nine eggs in there, will do the 3 mins/6. Excited.
I love this recipe! I have an 8 quart IP, IF I put 2 mini loaf pans with 6 eggs in each can I cooked for 2 minutes 15 minute release?
How long in the instant pot for soft eggs? I just ordered the 6 pan and would like to try the softer eggs. How long pressure release and? This site is wonderful. Thank you so much for doing this.