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!
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
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Instructions
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.
Notes
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.