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.
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 prefer2 minutes for soft whites and runny eggs yolks3 minutes for soft whites and soft set yolks4 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.
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.Timingsfor 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 butmine were ready in just 2 minutes. 3 minutes, and the yolk was soft-cooked already.So I suggestpoaching 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.