3 Ways to Make Eggs in the Instant Pot

Eggs are probably one of my favorite foods on the planet: they’re versatile, easy to prepare, and chock full of nutrition. And now that I’m nearly eight months pregnant, eggs have become an even more integral part of my diet. In fact, I don’t think a single day goes by that I don’t consume at least one egg – whether hard boiled in my salad, topping my veggie stir-fry, straight up on toast, or just as a quick, healthy, and protein rich snack.

Since I’m paying extra attention to my nutrition these days, I don’t just buy just any eggs, I buy Eggland’s Best eggs. I figure that by taking prenatal vitamins and consuming Eggland’s Best eggs, I’m doubling up on my healthy, pregnancy diet. I not only get 13% of my daily protein intake with just one Eggland’s Best egg, but also double the omega-3s, six times more vitamin D, and 10 times the vitamin E as you would get from an ordinary egg.

Given my extra focus on nutrition these days, my husband and I have been making a point each week to do some meal prepping, mainly to ensure I have healthy, easy snacks (ahem, hard boiled eggs!) and meals ready to eat so that I can feel my best through each and every new cycle of this pregnancy. And to make our meal prepping even easier, my parents gifted us an Instant Pot for the holidays and I must say, it’s a real game changer. We’ve even started making eggs in our Instant Pot.

While eggs aren’t a complicated food to cook in the first place, the Instant Pot certainly makes cooking them simpler and more efficient. And of course, the added bonus is that the Instant Pot can cook quite a few eggs at once so if you’re meal prepping and know eggs are on the daily menu, you can save time and energy by cooking them in your Instant Pot each week.

I still consider myself a beginner at my Instant Pot—there is just so much you can do with this handy appliance—but these three beginner Instant Pot recipes have become my favorite, time-saving ways to meal prep. Best part is, they all incorporate Eggland’s Best eggs. So I’m making it as convenient as possible to get the protein I need.

  1. Instant Pot Hard Boiled Eggs: I have always loved hard boiled eggs, but now that I’m pregnant, they have become a staple in my diet; I’m pretty sure I can’t live without them. Since I’m consuming so many hard boiled Eggland’s Best eggs these days, my husband and I have taken to our Instant Pot to prepare them each week. What I love most about making hard boiled eggs in the Instant Pot is that it requires zero guesswork, and you get a perfect and easy to peel egg each time. When the eggs are steamed in the Instant Pot, there is a pressure difference from the exterior of the egg, separating the egg white from the shell, and since the Instant Pot is a more controlled environment than steaming eggs on your stovetop, you get consistently good results.

And while hard boiling eggs might seem like a no-brainer, when they turn out perfect and easy to peel each and every time, it is a dream come true. Plus, you can hard boil eggs in an Instant Pot in just five minutes, making meal and snack prepping easier than ever before.

I love this easy to follow recipe from My Crazy Good Life for making perfect hard boiled eggs in your Instant Pot.

  1. Instant Pot Frittata. I admit, I used to be intimidated by frittatas; the name alone sounds so fancy I never really thought about making them one of my breakfast (or dinner!) staples. But they’re so easy to make in the Instant Pot, and I’ve begun including them in my regular weekly rotation. Since they’re so easy to customize, you can throw (almost) anything you have on hand into them. As long as you have the base of Eggland’s Best eggs, just chop up the veggies, cheese, and / or meat you have in your kitchen and create a unique combination every time. I notice that my frittatas are an extra-beautiful, rich yellow color, thanks to all of the nutrients found in Eggland’s Best eggs yolks – the yolks alone contain almost all of the essential nutrients in an EB egg – all of the egg’s Vitamin A, D, and E, Omega-3 fatty acids, and all of the vitamin B12, B3, choline and folic acid (so important for pregnant women!). Throw some colorful veggies in there and I know I’m truly eating the rainbow, with all those nutrient-dense, vibrant colors.

My tried-and-true take on the Instant Pot Frittata is to start with 6 beaten eggs, add all the chopped fillings my kitchen has to offer, and add some seasonings: usually salt, pepper, and garlic.

Want a more specific recipe? This one from Instant Loss is a great base recipe to start from, and of course feel free to add your own fillings and variations.

  1. Instant Pot Egg Muffins. Since becoming pregnant, I’ve found myself craving carbs like no tomorrow; it’s so bad that I think I even dream in carbs. To curb some of my carb cravings and to ensure I have easy, portable, protein-rich options on hand, I’ve been making egg muffins in my Instant Pot.

They’re easy to make – and not too dissimilar from making a frittata – you just need a base of eggs, fresh veggies, and other desired toppings (cheese, meats, spices), silicone baking cups, and of course your Instant Pot. My go to egg muffins contain 4 Eggland’s Best eggs, cheddar cheese, mushrooms, and cilantro – but the varieties and filling options are truly endless! Some weeks we’ll add veggie sausage, go cheeseless, or even mix up our veggie fillings depending on what we have in the fridge that week. It’s really a fun way to spruce up your breakfast routine, without any hassle in the morning! It’s as simple as pouring your customized EB egg mixture into the silicone baking cups, place the cups on the steamer basket in your pressure cooker over some water, cover, lock, cook, and eat!

For a step by step to making egg muffins in your Instant Pot, try this recipe from Pressure Cooking Today (and feel free to add your own spices and fillings to it!).

What I love most about these is how easy and portable they are – not to mention healthy – a morning that starts with an Eggland’s Best egg muffin versus a carb and sugar loaded muffin is always a better start to the day!

Pin it for later!

There you have it – whether you’re an Instant Pot newbie or experienced user – we hope you’ll enjoy these simple, yet delicious beginner Instant Pot recipes – they’ve definitely helped us take meal prepping to a new level!

Disclaimer: This post was sponsored by Eggland’s Best. All opinions are my own. I truly appreciate all of the brands that support the Sweat Pink community!

Recommended1 recommendationPublished in Food, Recipes

Recommended1 recommendationPublished in Food, Recipes

Comments

  1. Liz Wilson
    Liz Wilson

    Instant Pots and pressure cookers seem so intimidating to me! I love how easy, and delicious, and nutritious this makes it seem!

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