Fluffy Instant Pot Egg Scramble
A quick and easy recipe for fluffy, creamy scrambled eggs made effortlessly in an Instant Pot. Ready in just 3 minutes of pressure cooking, perfect for busy mornings.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1/4 cup (60 ml) milk (whole or 2%)
- 1 tablespoon butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Optional add-ins: chopped fresh herbs (chives, parsley), shredded cheese, diced veggies
Instructions
- Lightly butter your heatproof dish or ramekin to prevent sticking.
- Crack 6 large eggs into a mixing bowl. Add 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until fully combined and slightly frothy.
- Slowly pour the beaten eggs into your buttered dish. Sprinkle cheese or herbs on top if using.
- Pour 1 cup (240 ml) cold water into the Instant Pot inner pot. Place the trivet inside and set the egg dish on the trivet.
- Close the lid, set the vent to sealing. Select ‘Pressure Cook’ or ‘Manual’ on high pressure and set timer for 3 minutes.
- Allow natural pressure release for 5 minutes, then quick-release any remaining pressure.
- Open the lid, check that eggs are set and fluffy. If slightly underdone, stir gently and let sit for 1 minute. Serve immediately.
Notes
Use natural pressure release for tender eggs. Butter the dish well to prevent sticking. Sauté any veggies before adding to avoid excess moisture. Can substitute dairy-free milk and butter for vegan/dairy-free option.
Nutrition
- Serving Size: 1/3 of the recipe
- Calories: 180
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 2
- Protein: 13
Keywords: Instant Pot, scrambled eggs, fluffy eggs, quick breakfast, pressure cooker eggs, easy breakfast, creamy eggs