Instant Pot Eggs “en Cocotte”

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recipe by Janet Zimmerman

  • Time icon
    Total Time
    21mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    443
based on 1 ratings

Eggs en cocotte is just a fancy term for eggs steamed in cups. They are often flavored with herbs and topped with cheese or cream. This recipe (with a few adaptations) comes from my friend Kerry Beal, who adapted it from The Art of Living According to Joe Beef: A Cookbook of Sorts.

Inspired by: https://recipes.instantpot.com/recipe/eggs-en-cocotte/

recipe updated Apr 9, 2020

Ingredients

  • Crimini mushrooms icon
    Crimini mushrooms
    4
  • Onion icon
    Onion
    1 tbsp (10g)
  • Sharp cheddar icon
    Sharp cheddar
    2 tbsp (30g)
  • Fresh chives icon
    Fresh chives
    1 tbsp (3g)
  • Unsalted butter icon
    Unsalted butter
    1 tbsp (14g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tsp (5ml)
  • Mushroom stock icon
    Mushroom stock
    about ½ unit
  • Heavy cream icon
    Heavy cream
    ½ cup (120ml)
  • Dry sherry icon
    Dry sherry
    1 tbsp (15g)
  • Kosher salt icon
    Kosher salt
    about ½ tsp (1g)
  • Black pepper icon
    Black pepper
    as needed
  • Egg icon
    Egg
    2 (100g)
  • Water icon
    Water
    1 cup (240ml)

Tools

  • kCook icon Water
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Rack
  • kCook icon Ramekin

Step preview

  1. Add unsalted butter and extra virgin olive oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Add crimini mushrooms to the inner pot
  4. Cook while stirring occasionally - approx 5 min
  5. Add onion to the inner pot
  6. Cook until soft - approx 4 min
  7. Add mushroom stock, heavy cream and dry sherry to the inner pot
  8. Cook until reduced by half - approx 5 min
  9. Cancel - Sauté
  10. Then stir kosher salt and black pepper into the inner pot
  11. Divide content of inner pot between 2 ramekins
  12. Divide egg between the ramekins
  13. Sprinkle with sharp cheddar
  14. Rinse and dry the inner pot
  15. Add water to the inner pot
  16. Place a clean rack in the inner pot
  17. Set ramekins on the rack
  18. Close and lock the lid and turn the steam release handle to Sealing
  19. Pressure cook - Manual, High, 2 min
  20. Quick release
  21. Cancel - Keep warm
  22. Let cool - 1 min
  23. Garnish with fresh chives
  24. Serve
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