Instant Pot Poached Eggs

5 from 2 votes

Make poached eggs in an instant pot without fail every single time. These require no hands-on cooking, and they get ready in minutes. You’ll never go back to any other method, I promise you.

Instant pot poached eggs served on a plate.
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About Instant Pot Poached Eggs

Have you ever tried making poached eggs in an instant pot (electric pressure cooker)? If not, you are seriously missing out. I have done so much cooking, but one thing that always intimidated me was poaching eggs to perfection.

I have tried several methods, including adding vinegar to the water, making a tornado vortex (swirl), using a strainer to drain the excess egg white, and whatnot.

But then I came across this life-saving method to poach eggs in an instant pot. This method is so easy that even your little kid can pull it off.

The best part about this instant pot poached eggs recipe is you can set the timer according to the consistency of the yolk you want; the softer you like the yolk, the less time you can cook it.

No matter how many eggs you make, the cooking time will be the same. I use silicone cups or ceramic bowls to make these perfect poached eggs, ensuring they also turn out perfect in shape.

If you want to try more egg recipes for your breakfast, try

Ingredients

Instant Pot Poached Eggs Ingredients.

You need three ingredients: refrigerated large cold eggs, room-temperature water, and oil (or non-stick cooking spray). That’s it.

Use large fresh eggs for the best result. Consider that the cooking time for refrigerated eggs and eggs at room temperature differs.

I made these in my 3-quart Instant pot and could make 4 eggs at a time. If you have a 2 tier rack, you can make 8 at a time. The cooking time for 2, 4, or 8 eggs will be the same.

You will need 4 oz silicone egg molds, silicone poaching cups or a ceramic bowl per egg, and a trivet. You will also need a little oil spray to grease the cups. You can buy silicon poached egg cups on Amazon.

Manufacturers do not recommend using glass bowls in the instant pot as they have not tested their product. However, others and I have used oven-safe glass in the instant pot with no issues. Please keep that in mind and use it at your own risk. 

Also, the cooking time will differ for silicon cups and ceramic bowls. It is less in silicon cups.

How To Make Instant Pot Poached Eggs

Place a trivet inside the instant pot and pour 1 cup of room-temperature water into the pot.

Trivet placed in instant pot and water poured in the pot.

Spray 4 silicone molds (or ceramic bowls) with nonstick cooking spray or brush with oil. Place the cups on the trivet.

Silicon cups brushed with oil.

Crack one large fresh egg ( I used refrigerated cold eggs) in each cup.

Eggs cracked in silicon cups.

Close the instant pot lid and set the valve to the sealing position.

Lid closed and valve set to sealing.

Press the STEAM button and adjust the cooking time according to your preferred consistency.

  • 2 minutes for soft whites and runny egg yolks
  • 3 minutes for soft whites and soft set yolks
  • 4 minutes for perfectly set whites and solid yolks

When the timer goes off, release the pressure immediately (quick release) by moving the valve to the venting position and open the lid.

Lid opened.

Remove the cups from the pot immediately and pour out any water that has come on the surface of the eggs due to condensation.

Poached egg removed from the cup.

Remove the eggs from the cups gently using a spoon and keep them on a plate lined with a paper towel to absorb any extra moisture.

Sprinkle salt and black pepper on top and serve warm.

Ready instant pot poached eggs.

Pro Tips By Neha

Timings for eggs poached in an instant pot depend on different things, such as the materials of the containers you use, altitude, the size of your instant pot, the temperature of the eggs, etc.

I read on multiple blogs that the eggs should be cooked on high for 4-5 minutes for a perfectly runny yolk, but mine were ready in just 2 minutes. 3 minutes, and the yolk was soft-cooked already.

So I suggest poaching one egg and starting with a 2-minute timer. Then go up if you think the consistency is not up to your liking. Once you have figured out the right timing for yourself, poach multiple eggs together.

If you are using room-temperature eggs, start with a 1-minute timer.

The cooking time will not change for 1 or 8 eggs.

I do not cover the eggs with foil while poaching, meaning there will be a few drops of water condensation over them. I pour it out.

Releasing the pressure immediately once the timer goes off is important otherwise, the eggs will keep cooking, and the yolk will become harder.

Serving Suggestions

Serve poached eggs with butter toast for a quick breakfast. Check out my Air Fryer Toast recipe to make perfect toast in minutes.

You can top this perfect poached egg with golden yolk over avocado toast, eggs benedict, or an English muffin.

Storage Suggestions

You can store the poached eggs for about 2 days, in an airtight container in the fridge.

While serving again, bring a pot of water to a rolling boil over high heat. Please switch off the stove, gently lower the poached egg in the water using a spoon, and let it sit for 30 to 60 seconds.

Then, take it out using a slotted spoon on a plate lined with a paper tissue, and it is ready to be served.

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Make poached eggs in instant pot without fail every single time. These require no hands-on cooking and get ready in minutes. You'll never go back to any other method, I am promising you.
5 from 2 votes

Instant Pot Poached Eggs Recipe

Make poached eggs in an instant pot without fail every single time. These require no hands-on cooking and they get ready in minutes. You'll never go back to any other method, I am promising you.
Prep: 1 minute
Cook: 8 minutes
Total: 9 minutes
Servings: 4 people

Ingredients 

  • 4 large eggs (cold, from the refrigerator)
  • 1 cup room temperature water
  • oil or oil spray
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Instructions 

  • Place a trivet inside the instant pot and pour 1 cup of room-temperature water into the pot.
  • Spray or brush 4 silicon egg cups (or ceramic bowls) with oil. Place the cups on the trivet.
  • Crack one egg in each cup.
  • Close the lid of the instant pot and set the valve to the sealing position.
  • Press the STEAM button and adjust the time according to the consistency you prefer
    2 minutes for soft whites and runny eggs yolks
    3 minutes for soft whites and soft set yolks
    4 minutes for perfectly set whites and solid yolks
  • When the timer goes off, release the pressure immediately by moving the valve to the venting position and open the lid.
  • Remove the cups from the pot immediately and pour out any water that has come on top of the eggs due to condensation.
  • Remove the eggs from the cups very gently using a spoon and keep them on a plate lined with paper towel to absorb any extra moisture.
  • Sprinkle salt and pepper on top and serve warm.

Video

YouTube video

Notes

I made these in my 3-quart Instant Pot, and I could make 4 eggs at a time. If you have a 2 tier rack, you can make 8 at a time. 
The cooking time will not change for 1 or 8 eggs.
I do not cover the eggs with foil while poaching, which means that there will be a few drops of water condensation over them. I just pour it out.
Timings for eggs poached in an instant pot depend on different things such as the materials of the containers you use, altitude, the size of your instant pot, the temperature of the eggs, etc.
I read on multiple blogs that the eggs should be cooked on high for 4-5 minutes for a perfectly runny yolk but mine were ready in just 2 minutes. 3 minutes, and the yolk was soft-cooked already.
So I suggest poaching one egg and starting with a 2-minute timer. Then go up if you think the consistency is not up to your liking. Once you have figured out the right timing for yourself, poach multiple eggs together.
If you are using room temperature eggs, then start with a 1-minute timer.
Releasing the pressure immediately once the timer goes off is important otherwise the eggs will keep cooking and the yolk will become harder.

Nutrition

Calories: 63kcal, Carbohydrates: 1g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 65mg, Potassium: 61mg, Sugar: 1g, Vitamin A: 238IU, Calcium: 26mg, Iron: 1mg
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Recipe Rating




1 Comment

  1. 5 stars
    I’ve made poached eggs in the Instant Pot before, but had a hard time getting the timing right for set whites and runny yokes. Steam function for the win! Thanks!