Scrambled Eggs In Instant Pot (Without Milk)

Scrambled Eggs In Instant Pot (Without Milk)

Instant pot scrambled eggs without milk 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, scrambled eggs without milk

Prep Time 2

Cook Time 4

Servings

Calories 260kcal

Author PA

Equipment

instant pot 6 quart duo

Ingredients

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)

Instructions

Break the eggs into 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).
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).
Once the oil is hot (about 30 seconds), add the egg mixture (do not stir now). Let it cook for about 30 seconds.
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.
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.
Now using a good quality long steel spatula, scramble the eggs.
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.
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 the black pepper powder too and stir well.
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.
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.
Also garnish with cilantro leaves or parseley leaves if you like. Serve the delicious instant pot scrambled eggs while its still hot!

Notes

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!

Nutrition