By Dana Angelo White
The Egg Nutrition Center partnered with Dana Angelo White MS, RD, ATC to write this blog post. Dana’s opinions are her own.
Summer is no time to pack away the kitchen appliances. Your Instant Pot is just as useful for summer recipes as it was for heartier cooler weather fare. From pulled pork to batches of brown rice, I am always finding new easy and fast ways to fuel a crowd of sun-drenched friends and kiddos. You will constantly find me tossing eggs in my instant pot – here are 5 of my favorite ways to prepare them.
An Egg-Cellent Match Up
Eggs are a daily staple in my kitchen. After a morning workout, I crave this complete protein source in an omelet or burrito. Hard-cooked eggs are an easy handheld snack and my family is completely obsessed with fried rice for dinner. Eggs not only offer up high-quality protein (ahem, you get it from both the white and the yolk), they are a naturally nutrient-rich choice providing an excellent source of vitamin B12, biotin, iodine, selenium, and choline, and a good source of riboflavin and pantothenic acid. Plus, eggs are one of the only foods that naturally have vitamin D, which is critical for strong muscles and bones.
Instant Pot Eggs – 5 Ways
It doesn’t get much easier or faster than these 5 recipes.
1) Make-ahead breakfast sandwiches
Place a cracked egg and slice of Canadian bacon into ramekins and pressure cook for 6 minutes. Flip the egg mixture out of the cups and stack on a whole grain roll with baby spinach and a sprinkle of cheese. These sammies can also be made ahead, wrapped and frozen – just heat and heat.
2) Fried Rice Goals
As mentioned above, fried rice is the queen of weeknight dinners at the White Palace. Grab cooked rice, veggies and eggs and create this delightfully satisfying one-pot meal. Check out this recipe for my Instant Pot Shrimp Fried Rice featured at Food.com.
3) EZ Peel Hard-Cooked Eggs
Not only is does the Instant Pot allow for cooking in bulk, pressure cooking allows for hands down the most peelable eggs you ever took a crack at. Make a dozen hard-cooked eggs in just a few minutes, then cool, peel and serve with a dusting of everything bagel seasoning.
4) Lightened Up Desserts
Confession time – I am not a very good baker! But the Instant Pot can help in that department as it is the perfect gadget for no-fail cheesecake and one of the most show-stopping desserts of all time (wait for it….) crème brulee – the egg-based custard cooks to perfection in the Instant Pot.
5) Savory Oatmeal
Finally, a little something unexpected. Oatmeal can be a sweet way to start your day, but I also love giving it a savory spin. Spinach, sun-dried tomatoes and a sprinkle of cheese take this bowl of oats straight to flavor town and there’s no better way to finish it off than by putting an egg on it!
Spinach and Sun-Dried Tomato Oatmeal
- 2 tbsp white vinegar
- 2 large eggs
- 1 cup uncooked rolled oats
- 1 ¾ cups water
- Pinch kosher salt
- 1 cup fresh baby spinach
- 1 tbsp Parmesan cheese
- 2 packed-in-oil sun-dried tomatoes, drained and chopped
- Fill a medium sauce pan with cold water, add the vinegar. Bring to a simmer over low heat.
- Working one at a time, crack an egg into a small bowl, swirl the water in the pan, and then immediately pour the egg into the water. Poach for 3 minutes and then use a slotted spoon to transfer the eff to a plate lined with a paper towel. Repeat with the remaining egg. Set aside.
- Spray the inner pot with nonstick cooking spray. Combine the oats, water, and salt in the pot. Stir well.
- Cover, lock the lid and flip the steam release handle to the sealing position. Select pressure cook (high) and set the cook time for 4 minutes. When the cook time is complete, quick release the pressure.
- Remove the lid, add the spinach and Parmesan. Mic well.
- Transfer to serving bowls and top each serving with 1 tablespoon of the sun-dried tomatoes and 1 egg, Serve warm.
Nutrition Per Serving
Calories: 226; Total fat: 7g; Saturated fat: 2g; Cholesterol: 97mg; Carbohydrates: 30g; Sugars: 1g; Dietary fiber: 5g; Sugars: 1g; Protein: 11g; Sodium: 205mg
Excerpted from Healthy Instant Pot Cookbook reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2018 by Dana Angelo White