• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Mother’s Day Brunch Recipes
  • Eid Recipes
  • Recipe Index
  • Indian Recipes
  • My Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Meal Type » Breakfast » Instant Pot Poached Eggs

    Published: May 26, 2021 | Last Updated On: May 27, 2021 by Neha Mathur

    Instant Pot Poached Eggs

    623 shares
    Jump to 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.

    Want to try more egg recipes for your breakfast, then give these a try – Scrambled Egg Whites, Mushroom Omelette, Egg Foo Young, Egg White Muffins, and Indian Masala Omelette.

    Instant pot poached eggs served on a plate.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Instant Pot Poached Eggs
    • Pro Tips By Neha
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

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

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

    But then I came across this life-savor method to poach eggs in an instant pot. This method is so easy, even your little kid will be able to pull it off.

    The best part is you can set the timer according to the consistency you want, the softer you like the yolk, the less time you can cook it for.

    No matter how many eggs you make, the cooking time will be the same. I use silicon cups or ceramic bowls to make these poached eggs, which make sure they turn out perfect in shape as well.

    Ingredients

    Instant Pot Poached Eggs Ingredients.

    You need just two ingredients, eggs and water. That’s it. Use fresh large eggs for the best result.

    I made these in my 6-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 be the same for 2, 4, or 8 eggs.

    You will need one 4 oz silicon cup 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 in the instant pot as they have not tested their product. However, I and others 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 lesser in silicon cups.

    How To Make Instant Pot Poached Eggs

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

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

    Spray or brush 4 silicon egg cups (or ceramic bowls) with oil. Place the cups on the trivet.

    Silicon cups brushed with oil.

    Crack one egg in each cup.

    Eggs cracked in silicon cups.

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

    Lid closed and valve set to sealing.

    Press the STEAM button and adjust the time according to the consistency you prefer.

    • 1 minute for soft whites and runny yolk
    • 2 minutes for soft whites and soft set yolk

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

    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 ingredients, 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 1 minute. 2 minutes and the yolk was soft-cooked already.

    So I suggest poaching one egg and starting with a 1-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.

    The time of cooking 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.

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

    Lid opened.

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

    Poached egg removed from the cup.

    Remove the eggs from the cups very gently using a spoon and keep them on a plate lined with kitchen tissue to absorb any extra moisture. Sprinkle salt and pepper on top and serve warm.

    Ready instant pot poached eggs.

    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. Switch off the stove and using a spoon, gently lower the poached egg in the water 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.

    You Might Also Like

    • Instant Pot Pad Thai
    • Instant Pot Sticky Rice
    • Instant Pot Oatmeal
    • Instant Pot Garlic Mashed Potatoes

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American, Continental
    Diet: Gluten Free
    Prep Time: 1 minute
    Cook Time: 8 minutes
    Total Time: 9 minutes
    Servings: 4 people
    Calories: 63kcal
    Author: Neha Mathur

    Ingredients 

    • 4 large eggs
    • 1 cup water
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Place a trivet inside the instant pot and pour 1 cup of water in 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.
      1 minute for soft whites and runny yolk
      2 minutes for soft whites and soft set yolk
    • Note – 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 ingredients, etc.
    • Note – 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 1 minute. 2 minutes and the yolk was soft-cooked already.
    • Note – So I suggest poaching one egg and starting with a 1-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.
    • When the timer goes off, release the pressure immediately by moving the valve to the venting position and open the lid.
    • Releasing the pressure immediately once the timer goes off is important otherwise the eggs will keep cooking and the yolk will become harder.
    • Remove the cups from the pot immediately and pour 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 kitchen tissue to absorb any extra moisture. Sprinkle salt and pepper on top and serve warm.

    Video

    https://www.youtube.com/watch?v=XWAAnTCOFBo

    Notes

    I made these in my 6-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 time of cooking 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.

    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
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!
    « Bhel Puri Chaat (Mumbai Street Food)
    Sprouted Chickpea Raita »

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    My Cookbook

    Buy Now on Amazon

    Mother's Day Brunch Recipes

    • Tropical Dragon Fruit Smoothie (Pitaya Smoothie)
    • Ragi Banana Pancakes
    • Crispy Air Fryer Buffalo Tofu Bites
    • Berry Blast Smoothie (No Banana)
    • Biscoff Oats (Cookie Butter Oats)
    • Air Fryer Hard Boiled Eggs

    Eid Recipes

    • Double Ka Meetha (Indian Bread Pudding)
    • Mutton Biryani
    • Sheer Khurma
    • Phirni

    Most Popular Recipes

    • Punjabi Rajma Masala (Kidney Bean Curry Recipe)
    • How To Make Sour Cream
    • Lemon Garlic Baked Tilapia
    • Dal Tadka
    • Scrambled Egg Whites
    • Creamy Garlic Parmesan Sauce

    Footer


    ^ back to top

    About

    About Neha

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP | Technical Partner </> Host My Blog