Go Back
–+ servings
Overhead close-up view of Instant Pot scrambled eggs in a large white bowl with garnish.

Instant Pot Scrambled Eggs

easyhealthyrecipes.com/instant-pot-scrambled-eggs/
These Instant Pot scrambled eggs are so fluffy, soft, and delicious!
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Recipe makes approximately 2 servings

Equipment Needed

  • Instant Pot
  • medium bowl
  • whisk
  • silicone or rubber spatula

Ingredients Needed

  • 2 tablespoons butter (or ghee)
  • 4 large eggs
  • ¼ cup milk (see Notes)
  • salt (to taste)
  • pepper (to taste)
  • chopped chives (optional, for serving)
  • chopped parsley (optional, for serving)

Instructions

  • Set Instant Pot to Sauté mode. In medium bowl, whisk together eggs, milk, salt, and pepper until well combined.
    Whisked eggs, milk, salt, and pepper in a large glass mixing bowl with whisk.
  • Add butter to Instant Pot and let melt. Once melted, pour in egg mixture.
  • Gently stir and fold egg mixture frequently until eggs are thoroughly cooked, approximately 1 to 2 minutes. Eggs should be wet-looking but no longer runny or sitting in liquid. For firmer eggs, continue cooking another 30 to 60 seconds.
    Overhead view of scrambled eggs in Instant Pot.
  • Transfer eggs from Instant Pot to serving dishe(es). Garnish with chopped chives and/or parsley, if desired, and serve immediately with desired sides.

Recipe Notes

  • Milk: You can replace the milk with unsweetened almond milk, half-and-half, or heavy cream.
  • Make it Whole30/Paleo: Use non-dairy milk and replace the butter with ghee or avocado oil.
  • Make it Dairy Free: Use non-dairy milk and replace butter with vegan butter or avocado oil.

Nutrition Info (Approximate)

Serving: 1serving | Calories: 247kcal | Protein: 12g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Total Carbs: 3g | Fiber: 1g | Sugar: 2g | Net Carbs: 2g | Cholesterol: 361mg | Sodium: 227mg | Potassium: 184mg | Calcium: 95mg | Iron: 2mg