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scrambled eggs instant pot

Scrambled Eggs In Instant Pot

Instant pot scrambled eggs is so easy and quick to make for breakfast or as a side dish for dinner or any meal.
You can make the eggs creamy, soft & fluffy or cook them a little more to lightly brown them, to make them whatever way your prefer!
Course Breakfast, Side Dish
Cuisine American
Keyword instant pot eggs, instant pot scrambled eggs
Prep Time 2 minutes
Cook Time 4 minutes
Servings 3
Calories 260kcal


  • instant pot 6 quart duo


  • 6 large eggs
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • salt adjust to taste, a little goes a long way!
  • ½ teaspoon black pepper powder or adjust to your preference

for garnishing (optional)

  • 1 tablespoon cilantro leaves chopped (or parsley leaves)


  • Break the eggs into a bowl.
    eggs in a bowl
  • Add salt and beat the eggs very well using a fork or use a balloon whisk (if using onion powder or garlic powder or any spices of your choice, you may also add that and stir well with the beaten egg mixture).
    beaten eggs
  • Add the olive oil to the inner pot of instant pot.
    Now press the saute button in instant pot (it will be usually 'normal' mode).
    add oil in instant pot
  • Once the oil is hot (about 30 seconds), add the egg mixture (do not stir now). Let it cook for about 30 seconds.
    eggs in instant pot
  • Immediately press the saute button again to change the heat level to 'less' for low heat (if you select the mode 'more' or high by mistake press the saute button again so it will change and select the 'low').
    This step is important because, if you keep the setting at medium or high, there is a hight chance the eggs may burn before its cooked enough.
    To make things more easy, it is best to make the scrambled eggs using the 'less' mode in saute funtion for low heat setting.
    instant pot saute in 'less' mode
  • Now let the eggs cook for about a minute or so. The eggs will begin to look like its lightly set with in a minute of cooking.
    cooking eggs instant pot
  • Now using a good quality long steel spatula, scramble the eggs.
    scrambling eggs instant pot
  • As you begin to scramble the eggs, the egg mixture may tend to stick to the bottom. Use the spatula to gently scrape it off, while you stir and scramble the eggs.
    making egg scramble instant pot
  • Add the butter also to the pot and continue to scramble the eggs for another one more minute or until your preferred texture is reached.
    add butter to scrambled eggs
  • Add the black pepper powder too and stir well.
    scrambled eggs with black pepper
  • I prefer a lightly browned texture for scrambled eggs, than the creamy texture, so I prefere to cook it for couple of minutes more in low heat, but this is totally a personal choice.
    Once the eggs are cooked, the eggs won't stick to the instant pot anymore. So its easy to saute them further if you wish.
    perfect scrambled eggs instant pot
  • Transfer the scrambled eggs to a serving dish, you may aslo sprinkle some more black pepper powder or add more seasonings like italian seasoning or add shredded cheese.
    fluffy scrambled eggs made in instant pot
  • Also garnish with cilantro leaves or parseley leaves if you like. Serve the delicious instant pot scrambled eggs while its still hot!
    scrambled eggs instant pot


More optional ingredients:
onion powder ½ teaspoon
garlic powder ½ teaspoon
italian seasoning ½ teaspoon
shredded cheese 4 tablespoons or as desired
If you want to add cheese to the scrambled eggs, I find it easy to add the freshly grated or good quality shredded cheese to the prepared scrambled eggs.
It will just melt into the scrambled eggs making it delicious!
If you add the cheese early to the egg mixture, there is a chance it may burn in the instant pot unless you take extra care.
Adding the cheese once you have prepared the scrambled eggs is way more easier to do!


Calories: 260kcal | Carbohydrates: 1g | Protein: 13g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 382mg | Sodium: 176mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 657IU | Calcium: 56mg | Iron: 2mg