Yield: 2 servings
Instant Pot Scrambled Eggs
Enjoy fluffy, buttery scrambled eggs in just 5 minutes! A classic breakfast recipe made fast and easy in the Instant Pot.
Ingredients
- 4 large eggs
- 1-2 tablespoons butter
- ¼ teaspoon salt
- Small pinch pepper, optional
- 2 tablespoons milk, optional
Want to save this recipe?
Instructions
- Melt the butter on the sauté cycle. Whisk the eggs, salt and pepper together, then pour into the hot butter.
- Scrape the eggs back and forth with a spatula. Continue cooking and scraping for 2 to 3 minutes. Turn off the Instant Pot and remove the pan from the instant pot to prevent too much cooking.
- Serve the eggs immediately.
Notes
Storage:
Scrambled eggs are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 5 days.Optional Add-Ins:
- 1/4 cup shredded cheese
- 1 teaspoon chopped chives
- 2 tablespoons chopped onion
- 1/4 cup chopped ham
- 1/4 cup cooked and crumbled bacon
- 1/4 cup spinach
- 1/4 cup diced asparagus
- 1 cup Homemade Pico De Gallo (salsa or a can of Rotel (drained) will also work!)
Tips:
- These eggs are made simply with eggs, salt, pepper and butter. You may choose to add some milk, but this is not necessary and if you choose to add milk, just 1 ½ teaspoons per egg should be added.
- Many wish to add other ingredients to their scrambled eggs. There is no wrong way, so add whatever your family likes. You may need a little extra cooking time, but it shouldn’t increase the cook time by much more than a minute or so.
- Eggs cooked in the instant pot will stick to the pot. Try as I might, using spray, oil, and butter, it still sticks, so just do your best to get them cooked and removed so they don’t overcook.
Nutrition
Serving: 1, Calories: 253kcal, Carbohydrates: 2g, Protein: 13g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 404mg, Sodium: 505mg, Sugar: 1g