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Eggs en Cocotte in the Instant Pot!

A quick easy way to make this delicious and slightly decadent breakfast! Note: For runny yolks set timer to two minutes, for firm yolks set timer for four minutes. If you would like to make less than 3 eggs, fill the remaining ramekins with water and place in cooker or eggs will cook too fast.

Course Breakfast
Cuisine French
Keyword easy breakfast recipe, easy brunch recipe, Instant Pot
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 3 servings
Author Linda Spiker


  • Butter, room temp
  • 3 Tablespoons cream
  • Three fresh pasture raised eggs!
  • 1 Tablespoon chives
  • sea salt and freshly ground pepper
  • 1 cup water for Instant Pot


  1. Use a paper towel to wipe the sides and bottoms of ramekins with butter.
  2. Pour 1 Tablespoon cream into each ramekin
  3. Carefully crack an egg into each ramekin (careful not to break the yolks)
  4. Sprinkle with chives.
  5. Place the rack in the bottom of the Instant Pot.
  6. Add one cup water to bottom of Instant pot.
  7. Place ramekins on rack.
  8. Close and seal Instant Pot lid and turn steam release valve to the sealed position.
  9. Plug instant pot in. Press manual, use the + or - button to adjust the time to 2 minutes.
  10. Press pressure cook and make sure it's set to low.
  11. You will hear a beep and the cooker will say 'on'. Walk away!
  12. After a couple of minutes the timer will change to show 2 minutes.
  13. As soon as the timer goes off, use an oven mitt or wooden spoon to turn release valve to venting position.
  14. Steam will shoot out the top. When steam dissipates carefully remove ramekins with hot pad or kitchen towel.
  15. Season with sea salt and pepper. Serve alone or on toast.