Instant Pot Kathy’s Egg Loaf (Genius No-Peel Hard Boiled Egg Hack!)

Instant Pot Kathy's No-Peel Egg Loaf Recipe (Pressure Cooker Hard Boiled Egg Hack): super easy, time-saving, no ice-bath, no peeling hassles to make chopped Instant Pot Hard Boiled Eggs for salads, sandwiches, or dips.

Make this Instant Pot Kathy’s Egg Loaf Recipe – Genius Pressure Cooker Hard Boiled Egg No-Peel Hack! No more ice-bath or peeling hassles for making chopped Instant Pot Hard Boiled Eggs. Perfect time-saver for salads, sandwiches, or dips!

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4.86 from 7 votes

Making Perfect Instant Pot Hard Boiled Egg has always been a long heated debate among Instant Pot users.

For us? We’re still fans for using Low Pressure at 5.8 ~7.2 psi (40 ~ 50kpa) to make Instant Pot Eggs.

Why Cook Eggs in the Instant Pot? Instant Pot Users love the convenience, the consistent results, and how they peel like a dream.

But wait! What if you don’t even have to peel?!

Kathy Grant, one of our lovely members from Amy & Jacky’s Private Pressure Cooking Community has shared a genius hack to make Instant Pot Hard Boiled Eggs that are meant to be chopped!

Instant Pot Hard Boiled Egg Loaf Recipe (Pressure Cooker Kathy's No Peel Egg Loaf) from Amy + Jacky's Instant Pot Facebook Group

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What a brilliant time-saver!!

How to Make Instant Pot Kathy’s Egg Loaf: 

  1. Crack Eggs
  2. Pressure Cook Eggs
  3. Chop Eggs

As easy as 1-2-3!

Instant Pot Kathy's No-Peel Egg Loaf Recipe (Pressure Cooker Hard Boiled Egg Hack): super easy, time-saving, no ice-bath, no peeling hassles to make chopped Instant Pot Hard Boiled Eggs for salads, sandwiches, or dips.

It has been fun getting to know some of you, reading your lovely cooking stories + food photos, and learning your cooking tips & tricks such as Kathy’s Genius Hack!

Come join us if you haven’t! Our friendly community is filled with helpful pressure cooking lovers ranging from beginners to veterans.

Send us a request to join: Amy & Jacky’s Private Pressure Cooking Community

Instant Pot Kathy’s Egg Loaf is Great for:

  • Salads, Egg Salads, Potato Salads, Pasta Salads…
  • Egg Toasts, Egg Salad Sandwich, Egg Salad Wraps…
  • Dips and more…

Ingredients for Instant Pot Kathy’s Egg Loaf 


Instant Pot Hard Boiled Egg Loaf Recipe (Pressure Cooker Kathy's No Peel Egg Loaf) Ingredients

How to Cook Instant Pot Kathy’s Egg Loaf 


Step 1
Important Step – Spray Pan

Ingredient & Tools

No-Stick Cooking Spray

Fat Daddio's Cheesecake Pan (with removable bottom) or Oven-safe bowl
Optional: parchment paper 

Apply cooking spray all over the pan.

*Pro Tip: For easier removal, line the bottom of the pan with parchment paper.

Step 2
Crack Eggs

Ingredient

12 (606g) large raw eggs

Crack 12 large raw eggs into the pre-sprayed pan.

Instant Pot Hard Boiled Egg Loaf Recipe (Pressure Cooker Kathy's No Peel Egg Loaf): crack raw eggs into the Fat Daddio Cheesecake Pan or any oven-safe pans

Step 3
Pressure Cook Egg Loaf

Ingredient & Tools

1 cup (250ml) cold water

Stainless Steel Steaming Rack Stand or Trivet
Instant Pot Electric Pressure Cooker

Pour 1 cup (250ml) cold water.

Place a trivet steamer rack in the Instant Pot Pressure Cooker.

Carefully layer the pan of cracked raw eggs on top.

Instant Pot Hard Boiled Egg Loaf Recipe (Pressure Cooker Kathy's No Peel Egg Loaf): layer cracked raw eggs on the steamer rack in Instant Pot Electric Pressure Cooker

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 5 minutes, then 9 minutes Natural Release.

Open the lid carefully.

*Pro Tip: the best pressure cooking time may vary depending on your egg size, quantity of eggs, altitude, size of pan (width, depth), types of pan (thickness, material), the temperature of the eggs (room temperature vs. straight from the fridge), or freshness of the eggs.

So this recipe provides a general guideline for you to test and adjust to suit your eggs.

Step 4
Chop & Enjoy Instant Pot Kathy’s Egg Loaf


Instant Pot Hard Boiled Egg Loaf Recipe (Pressure Cooker Kathy's No Peel Egg Loaf): remove hard cooked egg loaf from Instant Pot Electric Pressure Cooker

Remove egg loaf from Instant Pot & set aside on a chopping board to cool.

Instant Pot Hard Boiled Egg Loaf Recipe (Pressure Cooker Kathy's No Peel Egg Loaf): remove hard cooked egg loaf from pan

With a knife, chop the egg loaf for egg salad or potato salad.

Instant Pot Hard Boiled Egg Loaf Recipe (Pressure Cooker Kathy's No Peel Egg Loaf): chop up the hard cooked egg loaf into chunks for salads or enjoy it as you wish

Ta da! That was easy!

No ice-bath, no peel Instant Pot Hard Boiled Eggs!

~Kathy, thanks again for generously sharing such a wonderful trick with our lovely cooking community!~ 🙂

How to Use the Instant Pot Hard Boiled Egg Loaf


Instant Pot Potato Salad

Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad): cook potatoes & eggs together with no extra rack or bowl! A balance of rich flavors and textures.

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Instant Pot Kathy's No-Peel Egg Loaf Recipe (Pressure Cooker Hard Boiled Egg Hack): super easy, time-saving, no ice-bath, no peeling hassles to make chopped Instant Pot Hard Boiled Eggs for salads, sandwiches, or dips.

Instant Pot Kathy's Egg Loaf (No Peel Hard Boiled Egg Hack!)

Make Instant Pot Kathy's Egg Loaf Recipe (Pressure Cooker Hard Boiled Egg No-Peel Hack): saves time, and no more ice-bath or peeling hassles for making chopped Instant Pot Hard Boiled Eggs for salads, sandwiches, or dips.
4.86 from 7 votes
Print Rate This Recipe
Prep Time: 2 minutes
Cook Time: 24 minutes
Total: 26 minutes
Servings: 8
Calories: 108kcal
Author: Amy + Jacky

Ingredients

Instructions

  • Spray Pan: Apply cooking spray all over the pan. For easier removal, line the bottom of the pan with parchment paper.
  • Crack Eggs: Crack 12 large raw eggs into the pre-sprayed pan.
  • Pressure Cook Egg Loaf: Pour 1 cup (250ml) cold water and place a trivet steamer rack in the Instant Pot Pressure Cooker. Carefully layer the pan of cracked raw eggs on top. Close lid and pressure cook at High Pressure for 5 minutes + 9 minutes Natural Release. Open the lid carefully.
  • Chop & Enjoy: remove egg loaf from Instant Pot & set aside on a chopping board to cool. With a knife, chop the egg loaf for egg salad or potato salad. Ta da! Easy peasy. No ice-bath, no peeling!
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Recipe Notes:

Best Pressure Cooking Time: it may vary depending on your egg size, quantity of eggs, altitude, size of pan (width, depth), types of pan (thickness, material), the temperature of the eggs (room temperature vs. straight from the fridge), freshness of the eggs. This recipe provides a general guideline for you to test and adjust to suit your eggs.

Nutrition:

Calories: 108kcal | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 281mg | Sodium: 107mg | Potassium: 104mg | Vitamin A: 8.2% | Calcium: 4.2% | Iron: 7.4%
Course: Appetizer, Breakfast, Brunch, Dinner, Ingredient, Lunch, Side Dish, Super Easy
Cuisine: World
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!
Instant Pot Kathy's No-Peel Egg Loaf Recipe (Pressure Cooker Hard Boiled Egg Hack): super easy, time-saving, no ice-bath, no peeling hassles to make chopped Instant Pot Hard Boiled Eggs for salads, sandwiches, or dips.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Amy and Jacky I had the same experience as the last person who posted. My egg whites ran out of my pan. I tried first with the Springform and then with the Fat Daddios. I realized the problem was that with the Trivet that is included with the Instant Pot, it does not fold completely flat, leaving the pan at a slight angle that allowed the egg whites to leak out.

    Since I did not have a small enough round pan that was solid I wound up using my Bundt pan- it worked and actually was pretty on the plate.

    1. Hi Werra,

      Thank you for your useful comment 🙂

      That was what we suspected. The trivet was the problem for the Fat Daddio pan 🙁

      Take care & have fun cooking
      Jacky

  2. I tried this today in a fat daddio push pan and it leaked. What a mess, burnt some white on the bottom of the pot, the trivet had cooked egg whites as did the outside of the fat daddio. The loaf itself seemed fine, cooked time was perfect, but will use Kathy’s method of using an enclosed vessel next time. Clean-up wasn’t great. I wouldn’t advise using the fat daddio push pan.

    1. Hi Lilian,

      Hope all is well!!

      Thank you for your feedback. Sorry to hear what happened.

      Was it leaking when the eggs were cracked into the push pan or after the pan was placed in the Instant Pot?

      If it was leaking after the pan was placed in the Instant Pot, it could be the trivet being too small and pushed the pan up slightly.

      Take care & have fun cooking
      Jacky

    2. Hi Jacky,
      The trivet is the same diameter as the fat daddio “frame” so it didn’t push up. The leak occurred after I placed on the trivet and only noticed after QR, but it was a short time from cracking the eggs to placing on the trivet that I can’t say that it wouldn’t have leaked prior, like if I left it sitting on my counter for a few minutes before placing on the trivet.

      Thanks,
      Lilian

  3. I was just wondering if there is a way to cook eggs in pan, remove the yolks, mix them like deviled eggs and maybe return mixture to whites in pan, cut out to serve. Would that work?

    1. Hi Priscilla,

      thank you for your question 🙂
      The deviled eggs part will work, but the whites in pan will have holes in them so it may not work that well.

      Take care & have fun cooking
      Jacky

  4. I tried this recipe for the first time today. Unfortunately the eggs leaked out of my brand new cheesecake pan as I was cracking them. I quickly wrapped aluminum foil around the bottom to contain the mess. Next time i would use a regular cake or bread pan, or ceramic bowl, instead. Also, even though I followed this recipe to a “t” my eggs were not done with 5 minutes cooking time and 9 minutes natural release – the yolks were still a bit runny. I had to pressure cook for 2 more minutes then quick release. I am using the 6 duo and don’t have altitude considerations. Do you have any ideas what might have gone wrong? Otherwise, I love this method and the end result was very good. Thanks.

    1. Hi Kim,

      Thank you for your question 🙂
      The extra aluminum foil slowed down the steam from cooking the eggs resulting in a longer cook time.

      Take care & have fun cooking
      Jacky

  5. I was wondering what size pan you used so I can order one. I have a 6 quart Cuisinart pressure cooker. Also what rack the one that came with the pot seems awfully low.

    1. Hi Deidra,

      thank you for your question 🙂

      For our recipes, all the tools are list on the page under Tools for …Recipe (e.g: Tools for Instant Pot Kathy’s Egg Loaf ).

      Stainless Steel Steaming Rack Stand or Trivet
      Fat Daddio’s Cheesecake Pan (with removable bottom) or Oven-safe bowl

      Happy New Year to you and your family!
      Jacky

    1. Hi Lynda,

      thank you for your question 🙂

      No covering is needed. The water will just float on top of the egg mixture for this one.

      Happy New Year to you and your family
      Jacky

    1. Hi Scott,

      thank you for your question 🙂

      Just like cheesecake batter, the egg mixture is thick enough to stay in the pan.

      Merry Christmas & Happy Holiday to you and your family!
      Jacky

  6. I was wondering if you tested out any of the stackable egg racks that say they can be used in the Instant Pot. I saw several on Amazon and couldn’t tell which brand was the sturdiest. I have the 8qt. Pot. Thanks, Linda

  7. Amy, I see you are looking for all sorts of instant pot recipes. I have been eating a lot of pureed food for the past two weeks due to oral surgery. But today, the stitches came out and I put baby back ribs in the IP. I use a popular, packaged seasoning mix for pulled pork and rub them on both sides with it. I then put it in the IP around the inside and on the trivet. I prefer apple cider as my liquid instead of the water for my ribs but today, it was water. I remembered an eight ounce package of fresh mushrooms I didn’t want to ruin so, I washed them and dumped them on the center of the trivet. 20 minutes of manual cooktime and 22 minutes of natural release (I was at Dr. appt) and I opened the pot to find delicious ribs that I added BBQ sauce to and put below the broiler for about 10-15 minutes. The surprise was the mushrooms! They were fantastic. At least to me. They had the spicy, rib rub flavor infused all thru them even though they were not in the liquid but had steamed very well. I have to try these again! Perhaps you might like to try them also or others who read your wonderful recipes.

    1. Hi Cammy
      Thank you so much for sharing this recipe with us and our readers!!

      We will have to give this a try in the summer 🙂

      Take care & have a great weekend
      Jacky

  8. How long can the cooked eggs be stored for in the fridge or freezer, and if frozen how are they reheated? I have access to as many fresh laid eggs as I could hope for, but I cook for myself only and don’t want to be wasteful.

    1. Hi Simon,

      Thank you for your question 🙂

      Cooked eggs will be good for 3 – 4 days in the fridge.

      Cooked Eggs can be stored in the freezer for up to 6 months for best quality. The eggs may look a little odd, but the taste will be fine.

      Take care & have fun cooking
      Jacky

  9. I’ve been using this method since I bought my IP. I have noticed that if I am careful, I can actually cut between the eggs and have them whole (just squared off). Makes a different looking deviled egg! And I make salads, dressing, toppings, etc. with the chopped ones. So easy to use and no pieces of shell sticking to everything.

    1. Hi Cammy,

      So happy to hear from you again. Hope you and your family is doing well!!

      Great idea on the deviled eggs. Will have to try it to see how they look like 🙂

      Take care & have a great weekend
      Jacky

  10. You mention that the time will depend on several factors. What factors were employed for the recipe given? Specifically, were they cold or room temp eggs?

    1. Hi Chicook13,

      thank you for your question 🙂

      The large eggs were straight from fridge. Thank you for asking as I am adding it to the recipe now.

      Take care & have a great week
      Jacky

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