Instant Pot Scrambled Eggs
Instant Pot scrambled eggs are easy-peasy and turn out perfectly fluffy every time. When you’re making scrambled eggs for a crowd, the Instant Pot can’t be beat!
Scrambled eggs in an Instant Pot?! It might sound strange, but there are a lot of reasons to make Instant Pot scrambled eggs when you can’t do scrambled eggs in a skillet (or even our microwave scrambled eggs!).
Maybe your kitchen is out-of-commission and you can’t use your stovetop, or you’re somewhere else where you don’t have access to a full kitchen. You could be planning brunch for a crowd and you need to make an extra big batch of scrambled eggs—or your stovetop is already in use for making pancakes and hash browns.
Or maybe you just want to put your Instant Pot to use! That’s a good reason too.
About this Instant Pot scrambled eggs recipe
To make scrambled eggs in an Instant Pot, you won’t use the pressure cooker option—we’re not really sure how that would turn out!
Nope, instead, you set it to sauté and your Instant Pot cooks the eggs just like you’d make traditional scrambled eggs in a skillet.
Basically, if you know how to make regular scrambled eggs, you know how to make Instant Pot scrambled eggs. Melt the butter, add the beaten eggs, and use your favorite heat-proof non-metal spatula to scramble the eggs as they cook. Simple!
Our basic recipe cooks 4 eggs, but you can easily scale up to make a bigger batch for a brunch get-together. Just add some sausage and bacon, or maybe some homemade biscuits and potatoes for a satisfying savory breakfast!
What you need
- Eggs – We recommend using 2 eggs per person, but it’s your call!
- Butter – Unsalted butter is best, or you can use salted butter and add a touch less salt to the recipe.
- Salt – Kosher salt is always our go-to for cooking, but if you happen to have some fancy smoked or herbed salts on hand in your pantry, they’re great in scrambled eggs!
- Pepper – Fresh, coarsely ground black pepper is the perfect addition to scrambled eggs.
- Milk – If you usually add a splash of milk to your scrambled eggs, you can do it with these Instant Pot scrambled eggs, too.
- Optional add-ins – Shredded cheese, chives, onion, ham, bacon, spinach, or asparagus
How to make them
Prepare. Turn your Instant Pot on and select the sauté function. Add the butter to the Instant Pot; while it’s melting, whisk the eggs, salt, and pepper.
Tip: If you choose to add milk, use 1 ½ teaspoons per egg.
Cook the eggs. Pour the egg mixture into the Instant Pot and scrape the eggs back and forth with a spatula for about 2 to 3 minutes (or longer if you’ve added other ingredients or are making a bigger batch), or until the eggs are cooked through. Turn off the Instant Pot and remove the pan immediately.
Tip: Eggs cooked in the Instant Pot will stick to the pot a little bit. Removing them as soon as they’re finished cooking will minimize this.
The egg setting on the Instant Pot is for making hard-boiled eggs or soft-boiled eggs via steaming. It should not be used to make Instant Pot scrambled eggs; you’ll need to use the sauté setting for that.
Scrambled eggs go well with your favorite breakfast meats like bacon, ham, and sausage, along with toast, bagels, or biscuits. We also like pairing them with sweet breakfast options like baked chocolate donuts to balance out some of the sugar and carbs!
If you want the cheese to be mixed into the scrambled eggs, add it just before the scrambled eggs are done cooking; stir the eggs and cheese together and once the eggs are set, plate them. To use the cheese as a topping, plate the eggs first and then sprinkle the cheese on top of them.
How to make these Instant Pot scrambled eggs your own
Just like with the traditional recipe, there are so many ways to customize your Instant Pot scrambled eggs! Here are some of our favorite ideas.
- Add some mix-ins. Cook crumbled sausage with the eggs, or cook veggies in the butter, scrape the veggies to the side of the pan, and scramble the eggs before stirring everything together and serving. Another option is to stir spinach into the scrambled eggs—it wilts so quickly, it doesn’t need to cook separately!
- Top ‘em. Hot sauce (or, yes, ketchup) is a classic, but try everything bagel seasoning, truffle salt, crumbled goat cheese, or minced fresh herbs.
- Put them to use. Use them on a Christmas brunch board or epic egg sandwich board, or add them to breakfast Crunchwraps, everything bagel sliders, breakfast nachos, or stuffed breakfast biscuits.
Store leftover Instant Pot scrambled eggs in an airtight container in the refrigerator for up to 5 days.
Reheat these Instant Pot scrambled eggs in the microwave in 20-second intervals until they’re warmed through.
More easy egg recipes
Get the Recipe: Instant Pot Scrambled Eggs
- 4 large eggs
- 1-2 tablespoons butter
- 1/4 teaspoon salt
- small pinch pepper (optional)
- 2 tablespoons milk (optional)
- Optional Add-Ins: 1/4 cup shredded cheese, 1 teaspoon chopped chives, 2 tablespoons chopped onion, 1/4 cup chopped ham or cooked and crumbled bacon, 1/4 cup spinach or diced asparagus
- Turn Instant Pot on “saute” function. Add the butter and melt. 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 them from continuing to cook.
- Serve the eggs immediately.
- Store leftover scrambled eggs in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 20-second intervals until they’re warmed through.