SigMT

SiG MT 69 INSTANT POT EGG LOAF The Instant Pot Egg Loaf is a speedy and efficient way to hard cook several eggs at once, and not have to peel them! This recipe makes an egg "Loaf" that you can just chop up when it is done cooking! Making an instant pot egg loaf is so easy! INGREDIENTS: • 1 1/2 cups water (for the pressure cooker) Use 2 cups for an 8+ qt. size • 8 - 10 eggs (if using more eggs, increase cook time by a minute to three) TOOLS: • 6" or 7" metal pan or oven safe dish • metal trivet DIRECTIONS: Add the water to the inner liner pot. Spray the oven safe dish with nonstick cooking spray. Crack the eggs into the oven safe dish. Set the dish on the trivet/rack, and carefully lower it into the pressure cooker's inner liner pot. Close the lid and set the steam release knob to the sealing position. Press the pressure cook/manual button or dial, and then the +/- button or dial to select 5 minutes if using a 7" pan* (6 minutes if using 6" pan). Use high pressure. If they don't fully cook in the time given, just put the lid back on and let them finish cooking in the residual heat. When the cooking cycle has finished, let the pot sit undisturbed for 2 minutes. Then turn the knob to the venting position to quick release the remaining steam/pressure. When the pin in the lid drops down, open the lid. Use oven mitts carefully lift the pan out of the pressure cooker. Invert the pan onto a cutting board to remove the egg loaf and let the egg loaf cool. Chop the egg loaf up to desired size and use in egg salad, potato salad, or other recipes! RECIPE NOTES: Cooking time may take longer with thicker glass dishes and smaller diameter dishes, as the egg loaf will be thicker. High altitudes may also require a longer cooking period.

• Cover