Poached eggs don’t have to be tricky—your Instant Pot makes them perfectly tender every time! Learn the simple method to cook flawless poached eggs in minutes, with minimal cleanup and maximum flavor.
Poached eggs are one of those breakfast classics that can feel intimidating, runny yolks, delicate whites, and the risk of disaster in the water.
The Instant Pot takes all the guesswork out of the equation, giving you perfectly cooked, tender poached eggs every time with minimal effort.
In just a few minutes, you can have a batch of eggs ready to top avocado toast, salads, or even a hearty breakfast bowl, all without hovering over a pot of simmering water.
Why You Will Love This Recipe!
- Consistently Perfect Eggs: No more struggling with broken yolks or watery whites.
- Hands-Off Cooking: The Instant Pot does the work while you prep the rest of breakfast.
- Quick and Efficient: Poached eggs ready in just minutes, even for a crowd.
- Versatile for Meals: Perfect for toast, salads, bowls, or breakfast sandwiches.
- Easy Cleanup: Minimal pots and utensils, making mornings stress-free.
There is nothing easier than making Instant Pot Eggs. Some of my favorite recipes are instant pot italian pasta salad, instant pot chicken ramen, or instant pot cashew basil pesto chicken.!
Ingredients Needed
- Fresh large eggs: Preferably at room temperature for poaching
- Water: To fill the Instant Pot for steaming eggs
- White vinegar: To help eggs hold shape while cooking
- Salt: For seasoning the poached eggs after cooking
How To Make Instant Pot Poached Eggs
Step 1: Pour water into the inner pot of the Instant Pot, just enough to reach about 1-2 inches. Add a splash of white vinegar. Crack each egg into a small ramekin or silicone cup to make transferring easier.
Step 2: Place a steamer rack or trivet into the Instant Pot. Carefully set the ramekins or silicone cups on top of the rack. Close the lid and set the Instant Pot to “Steam” mode for 2-3 minutes, depending on desired yolk consistency. Quick-release the pressure when cooking is done.
Step 3: Carefully lift the ramekins out of the Instant Pot. Gently remove the poached eggs with a spoon, season with salt, and serve immediately.
Easy Instant Pot Poached Eggs Recipe Tips
- Use fresh eggs: Fresher eggs hold their shape better when poaching.
- Grease your silicone cups: Lightly spray your poaching cups to prevent sticking.
- Don’t overfill the water: Keep the water just below the steamer basket level.
- Quick release carefully: Use a towel when releasing pressure to avoid hot steam burns.
- Timing matters: For runny yolks, cook 2–3 minutes; for medium, 4 minutes; and for firm yolks, 5 minutes.
- Serve immediately: Poached eggs are best right out of the Instant Pot for optimal texture.
- Optional flavor boost: Add a splash of vinegar to the water to help the eggs set neatly.
Storing Instructions
- Refrigerating: Allow the poached eggs to cool completely. Place them in an airtight container and store in the refrigerator for up to 3–4 days.
- Freezing: Poached eggs don’t freeze as well because the yolks may become rubbery, but if you need to, place them in a single layer on a parchment-lined tray, freeze for 1–2 hours, then transfer to a freezer-safe container. Use within 1 month.
- Reheating: Gently reheat refrigerated poached eggs by placing them in simmering water for 30–60 seconds until warmed through. Avoid the microwave, as it can overcook the yolk and make the egg rubbery.
Instant Pot Poached Eggs Recipe Faqs
Can I use regular eggs instead of silicone cups? Yes, but silicone or ramekins keep the eggs together and make removal easier.
Can I poach multiple eggs at once? Absolutely! Just make sure each egg is in its own cup and the cups fit in the Instant Pot trivet without stacking.
How long should I cook poached eggs for different yolk doneness? Runny: 2–3 minutes; medium: 4 minutes; firm: 5 minutes.
Do I need vinegar in the water? It’s optional, but a splash of vinegar helps the egg whites hold their shape.
Can poached eggs be stored? Yes, refrigerate up to 2 days in an airtight container and gently reheat in hot water.
Equipment Used:
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How To Make Instant Pot Poached Eggs
Description
Ingredients
- 6 large eggs
- 1 cup water
- 1 teaspoon white vinegar
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
Instructions
- Pour 1 cup water into the Instant Pot insert and place the trivet inside.
- Lightly spray six silicone egg cups or ramekins with cooking spray to prevent sticking.
- Crack one egg into each prepared cup. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 1 teaspoon white vinegar if desired.
- Carefully place the 6 large eggs cups on the trivet. Stack only if your trivet allows stable placement.
- Lock the lid, set the valve to sealing, and cook on High Pressure for 4 minutes.
- Once cooking is complete, carefully perform a quick pressure release.
- Use tongs to remove the egg cups. Gently loosen edges with a spoon and slide eggs out. Serve immediately.
Equipment
- Instant Pot Pressure Cooker
- Egg Molds
Nutrition
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Erin Ostrowski
This recipe is a game changer! My son is a picky eater but enjoys poached eggs after seeing my mom eat them at a restaurant. I’ve tried all sorts of tips and tricks to make them but this was by far the easiest and fastest. Plus, the true test, my son said they were the best batch yet! Thank you!
Michelle
These eggs were amazing. I served them with an avocado half and fried prosciutto. The first batch, I didn’t use enough cooking spray, and had to fight to get the eggs out. The second batch I used more, and they slipped out my Pyrex cups beautifully.