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Instant Pot French Baked Eggs

  • Author: Laura
  • Total Time: 10 minutes
  • Yield: 6 servings 1x


  • 1 Tbsp butter softened
  • 4 Tbsp heavy cream
  • 6 large eggs
  • 3 Tbsp grated or shredded Parmesan cheese
  • cracked black pepper


  1. Grease 6 (4 oz) ramekins with the softened butter. Then add 2 tsp of heavy cream to each ramekin and swirl around to coat the bottom. Crack an egg into each ramekin.
  2. Sprinkle each with 1/2 tablespoon of Parmesan cheese along with some cracked black pepper.
  3. Add 2 cups of water to the Instant Pot and place the trivet inside.
  4. Place 3 ramekins on trivet, followed by second layer of 3 ramekins. Stack them in an alternating pattern, not directly on top of ramekins below.
  5. Cook on low pressure for 2 minutes for runny yolks, 3 minutes for hard yolks.
  6. Do a quick-release pressure. Remove lid and transfer ramekins to a rack to cool. Serve immediately.


For silicone molds, Follow directions above, but increase the cook time to 8 minutes for runny yolks, 9 minutes for soft yolks, and 10 minutes for fully cooked yolks.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Breakfast
  • Method: Instant Pot
  • Cuisine: French
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