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5 from 2 votes

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!
Servings 6
Total Time 15 mins

Ingredients

  • 2 - 6 large eggs
  • 1 cup (250ml) cold water
  • teaspoon granulated sugar per half egg
  • 1 pinch table salt per half egg

Instructions

  • 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 :)

Notes

*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!
Author: Amy + Jacky
Calories: 24kcal

Nutrition

Calories: 24kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 29mg | Potassium: 20mg | Sugar: 1g | Vitamin A: 79IU | Calcium: 8mg | Iron: 1mg