Instant Pot Easy Poached Egg

Instant Pot Easy Poached Egg on top of an English muffin

4.3 from 21 reviews

This method takes the mystery out of making poached eggs AND makes it a hands off task.  Perfect Poached Eggs anytime!


  • Eggs (anywhere from 1-7 eggs at a time, depending on how many your silicone tray holds)
  • salt and pepper to taste


  1. Add 1 cup of water to the pressure cooker pot and place trivet inside.  
  2. Spray silicone tray with nonstick cooking spray.
  3. Crack desired number of eggs into the holes of the silicone tray.  Place tray on top of the trivet.
  4. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 3-4 minutes (see notes regarding cooking time).
  5. When cooking is complete, use a quick release.  
  6. Check the eggs.  The egg white should be completely cooked and the yellow center should be slightly jiggly.  If it’s not done, put the lid on the pot and let them sit for a few minutes, or if the white is really runny, pressure cook for another minute.
  7. Using a soft edge knife or spoon, carefully scrape around the egg to make sure it’s not adhering to the edges, then gently scoop it from the tray.  
  8. Serve immediately with a sprinkle of salt and pepper.  
  9. Serve with avocado toast, english muffins, tamales, salads, hashbrowns, etc


  • Cooking time will vary depending on the brand of silicone tray, brand/model of pressure cooker, number of eggs, and altitude.  The more eggs, the less time it will take.  For 4 eggs I cook mine for 4 minutes.  For more than 4 eggs I cook for 3 minutes
  • A few more tips: Use fresh eggs, spray the egg bite tray with nonstick spray, and don’t season the eggs until after they are cooked.
  • If you open the pot and they are undercooked, quickly put the lid on and cook for 1 more minute with a quick release.  If they are close to being done, just put the lid on the pot and let them sit for a few minutes.

Keywords: breakfast, eggs, instant pot