Instant Pot Egg Casserole
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This is a lovely take on an egg casserole. Can creamy describe eggs?
  • 9 eggs
  • 6 T whole milk, 2% milk, half-and-half, or heavy cream
  • ½ t salt
  • ½ t black pepper
  • 2 T butter or olive oil
  • ½ cup onion
  • ½ cup sliced mushrooms
  • ½ cup finely chopped bell pepper
  • ½ cup shredded cheddar or Swiss cheese
  1. Butter the inside of a 2-quart high-sided, road souffle dish. Make an aluminum foil sling and set the baking dish in the middle of it.
  2. Whisk the eggs, milk, salt and pepper in a large bowl until smooth and uniform, about 2 minutes.
  3. Turn the pressure cooker to sauté function. Add the 2 T butter. When the butter is melted, add the onion, mushrooms, and pepper and sauté for 3-5 minutes until the vegetables are soft.
  4. Scrape the vegetables out of the pressure cooker insert into the eggs and milk mixture. Add the cheese and scrape the entire mixture into the prepared souffle dish.
  5. Cover the souffle dish tightly with tin foil.
  6. Add 1½ cups of water to the pressure cooker. Set a trivet in the bottom of the pot. Use the sling to lower the souffle dish into the pressure cooker. Fold down the sling's ends to fit into the pot. Lock the lid onto the pot.
  7. Cook on high pressure for 25 minutes with the keep warm setting off.
  8. Use the quick release method to bring the pot's pressure back to normal. Unlatch the lid and open the cooker. Use the sling to remove the dish to a wire rack. Remove the tin foil and cool the casserole for 5 minutes.
  9. Run a flat edge knife along the edge of the casserole. Set a plate on top of the casserole and invert the dish onto the plate so the casserole is released. Cut to serve.
Recipe by My Kitchen Clatter at