Poineer Woman Instant Pot Poached Eggs Recipe

This Instant Pot Poached Eggs Recipe is a flavorful and low-carb friendly recipe, which features spicy Mexican chorizo and a zesty chipotle-lime hollandaise. It’s a healthy twist on Eggs Benedict, ready in about 30 minutes.

Instant Pot Poached Eggs Recipe Ingredients

The Base & Protein:

• 8 oz. uncooked Mexican chorizo
• 4 large eggs
• 1/2 avocado, sliced
• For Low Carb/Healthy Option: 1 large fat sweet potato, avocado oil, and salt
• For Classic Option: 4 English muffin halves, toasted and buttered
• Dried Chipotle Powder or Chili Powder, to taste

The Chipotle-Lime Hollandaise:

• 3 egg yolks
• 1/2 lime, juiced
• 1 tsp. diced chipotles in adobo sauce (or 1/4 tsp dried powder)
• 1 cup butter, melted and hot

Equipment Needed:

• Instant Pot (or pressure cooker)
• 4 silicone poaching cups
• Blender

How To Make Instant Pot Poached Eggs Recipe

1. Prepare the “Toast” (Healthy Option): If making the low-carb version, preheat your oven to 425ºF (220ºC). Slice the fat sweet potato into 1/2-inch thick rounds. Place them on a sheet pan, drizzle with avocado oil, and sprinkle with salt. Roast for 15–20 minutes until tender and slightly browned. Keep them warm in the oven. (If using English muffins, toast and butter them now).
2. Cook the Chorizo: Divide the chorizo into 4 portions and smash them flat to form thin patties. Heat a skillet over medium-high heat. Cook each patty until completely done on the inside with dark, crispy bits on the outside. Transfer the patties to a sheet pan and place them in the warm oven with the sweet potatoes.
3. Make the Blender Hollandaise: In a blender, combine the 3 egg yolks, lime juice, and chipotles. Blend well. Place the butter in a glass measuring cup and microwave until completely melted and hot (about 45 seconds). With the blender running on low, slowly pour the hot butter into the yolk mixture in a steady stream. The sauce will thicken rapidly. Taste and add salt if needed. Transfer to a bowl and keep warm (near the oven).
4. Poach the Eggs (Instant Pot Method): Pour 1 cup of water into the Instant Pot insert and place the wire rack inside. Grease 4 silicone poaching cups with oil or cooking spray. Crack an egg into each cup. Place the cups carefully on the rack.
5. Pressure Cook: Secure the lid and set the valve to “Sealing.” Set to High Pressure for 3 minutes. As soon as the timer beeps, immediately turn the valve to “Venting” (Quick Release) to release the steam. Carefully remove the cups.
6. Assemble: Run a spoon around the inside of the silicone cups to release the eggs. Place the roasted sweet potato slice (or muffin) on a plate. Top with a crispy chorizo patty, a poached egg, a slice of avocado, and a generous drizzle of the chipotle hollandaise. Sprinkle with chili powder if desired.

Recipe Tips

• The Sweet Potato Swap: Using roasted sweet potato rounds instead of bread adds complex carbs, fiber, and vitamins, making this a nutrient-dense, gluten-free meal without sacrificing the satisfaction of a “benedict” base.
• Instant Pot Timing: 3 minutes usually yields a firm white and a runny yolk. If you prefer a jammy or harder yolk, increase the time to 4 or 5 minutes. The Quick Release is crucial; if you let them sit, the residual heat will overcook the yolks.
• Chorizo Texture: Pressing the chorizo into thin patties ensures they get crispy edges, which provides a nice textural contrast to the soft egg and avocado.
• Hollandaise Safety: The butter must be hot when added to the blender. This heat gently cooks the egg yolks and creates a stable emulsion that won’t separate easily.

What To Serve With Instant Pot Poached Eggs

This dish is a rich, complete breakfast, but light sides work well.

• Fresh Fruit Salad: Citrus or berries cut the richness.
• Arugula Salad: A simple greens salad with vinaigrette.
• Sautéed Spinach: For extra iron and greens.
• Black Coffee: The acidity balances the fats.

How To Store Instant Pot Poached Eggs Recipe

• Storage: Poached eggs and hollandaise sauce are best eaten immediately. Reheating poached eggs usually results in hard yolks, and reheating hollandaise often causes it to break (separate into oil and egg).
• Meal Prep: You can roast the sweet potatoes and cook the chorizo patties in advance. Store them in the fridge for up to 4 days. Reheat them in a skillet or oven before poaching fresh eggs to top them.

Instant Pot Poached Eggs Recipe Nutrition Facts

• Calories: 580
• Total Fat: 48g
• Saturated Fat: 22g
• Cholesterol: 450mg
• Sodium: 950mg
• Total Carbohydrates: 12g
• Dietary Fiber: 3g
• Sugar: 2g
• Protein: 24g

Nutrition information is estimated per serving using the sweet potato base option.

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