Eggs: store-boughtlarge eggs, straight from the fridge
Liquid: 1 cup of cold tap water
Pressure: Low Pressure at 5.8 ~7.2 psi (40 ~ 50kpa)
Release Method: immediately Quick Release
Cold-Water Bath: cold water bath, then rinse under cold running water to peel
Cooking Method: on a steamer rack
Hence, the amount of eggs you cook will affect the best pressure cooking time. So adjust your cooking time accordingly.
Time for cooking Egg Brulee in Instant Pot!
5 from 1 vote
Instant Pot Egg Brulee
Make 3-ingredient Instant Pot Egg Brulee Recipe (Pressure Cooker Egg Brûlée). Impress your guests with simple yet fancy soft boiled egg hor d'oeuvres or appetizer. Adorable for potlucks or parties - fun to make & yummy to eat!
Place Eggs in Pressure Cooker: Place 1 cup (250 ml) of cold water and a trivet in Instant Pot Pressure Cooker. Place 2 - 6 large eggs on the steamer rack, close the lid.
Pressure Cook Eggs: Pressure cook at
-1 - 2 eggs: Low Pressure 5 minutes, then Quick Release-4 eggs: Low Pressure 4 minutes, then Quick Release -6 eggs: Low Pressure 3 minutes, then Quick Release *Pro Tip: For jumbo (XL) eggs, add an extra minute to the pressure cooking time.Open the lid carefully. Immediately place the eggs in a cold water bath.
Peel Soft Boiled Eggs: Gently peel the eggs under cold running tap water. It is easier to start with the wider end.
Create Egg Brulee: With a paring knife, cut eggs in half. Add a pinch of table salt and ~ ½ tsp granulated sugar for every half of the eggs. When ready to serve, use a culinary torch to melt the sugar until it caramelizes evenly to form a hard crispy top.
Serve: Serve immediately. We think you and your family will enjoy these scrumptiously adorable egg brulee 🙂
♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂
*Pro Tip: For better results, season and caramelize each half egg individually because the sugar will melt on the eggs after a prolonged period.*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!