Instant Pot Egg Loaf Recipe

This Instant Pot Egg Loaf [hard boiled eggs] is the perfect method for making Egg Salad. It will change your life and rock your World.

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?

 

This method will rock your World!

It has made my life easier, as we love Egg Salad in this house.

Use a loaf pan or a round pan, whatever size fits into your Instant Pot or 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!

 

This is the single most important step!

Why – try eliminating it and get back to me. 🙂

Use an 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!

 

You can see in my Small 5.5 Inch Loaf Pan, the Egg Loaf will be thick.

Had I used a larger or round 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.

 

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.

 

Is this not the easiest thing ever?

Like in the history of the World?

Instant Pot Egg Loaf [Pressure Cooker] will change the way you think of egg salad!

 

Look Ma, no green rings!!!

Assuming you are cooking in the mini 5.5 Inch Loaf pan, you will need to let the Instant Pot or 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!

 

Your Pressure Cooker Hard Boiled Egg Loaf is ready to be chopped.

Wanna see what I do instead of chopping?

 

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.

 

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.

 

 

Are you amazed?

Is your world now rocked? Mine is.

Kitchen Equipment and Essentials

• Instant Pot, Mealthy MultiPot or Pressure Cooker
• 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
• Sonder LA End Grain Teak Cutting Board, Juice Grooves & Compartments

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Here is the handy printable recipe:

PIN this Pressure Cooker Hard Boiled Egg Loaf!