Instant Pot Baked Eggs with Creamy Spinach & Ham

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recipe by Williams Sonoma

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This easy all-in-one breakfast is the perfect companion to a thick slice of toasted sourdough or country bread. You can skip the ham, or try it with Canadian bacon or crispy pancetta instead.

Inspired by:

recipe updated Mar 31, 2020


  • Shallot icon
    1 tbsp (about 10.2 g)
  • Ham icon
    113.5 g (about 5 ⅔)
  • Black pepper icon
    Black pepper
    ¼ tsp (about 0.54 g)
  • Unsalted butter icon
    Unsalted butter
    2 tbsp (about 28.8 g)
  • Baby spinach icon
    Baby spinach
    454 g (about 14 ½ cups)
  • Heavy cream icon
    Heavy cream
    ¼ cup (about 79.2 g)
  • Kosher salt icon
    Kosher salt
    ½ tsp (about 1.42 g)
  • Egg icon
    4 (about 200 g)
  • Flat-leaf parsley icon
    Flat-leaf parsley
    as needed
  • Black pepper icon
    Black pepper
    as needed


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat the inner pot until hot - Sauté, Normal
  2. Then add unsalted butter to the inner pot
  3. Add shallot to the inner pot
  4. Cook until softened while stirring occasionally - approx 1 min
  5. Add ham to the inner pot
  6. Cook while stirring occasionally - approx 2 min
  7. Add unsalted butter and baby spinach to the inner pot
  8. Cook until wilted - approx 5 min
  9. Add heavy cream and kosher salt to the inner pot
  10. Cook until reduced - 15 min
  11. Add black pepper to the inner pot to taste
  12. Make four wells in the spinach
  13. Add egg to the inner pot
  14. Close and lock the lid and turn the steam release handle to Sealing
  15. Pressure cook - Manual, Low, 1 min
  16. Release pressure -
  17. Serve
  18. Top with flat-leaf parsley and black pepper
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