Instant Pot Eggs “en Cocotte”

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recipe by Janet Zimmerman

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
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:

recipe updated Apr 9, 2020


  • Crimini mushrooms icon
    Crimini mushrooms
  • Onion icon
    1 tbsp (about 10.2 g)
  • Sharp cheddar icon
    Sharp cheddar
    2 tbsp (about 30 g)
  • Fresh chives icon
    Fresh chives
    1 tbsp (about 3 g)
  • Unsalted butter icon
    Unsalted butter
    1 tbsp (about 14.4 g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tsp (about 4.55 g)
  • Mushroom stock icon
    Mushroom stock
  • Heavy cream icon
    Heavy cream
    ½ cup (about 120 g)
  • Dry sherry icon
    Dry sherry
    1 tbsp (about 15 g)
  • Kosher salt icon
    Kosher salt
    ½ tsp (about 1.42 g)
  • Black pepper icon
    Black pepper
    as needed
  • Egg icon
    2 (about 100 g)
  • Water icon
    1 cup (about 240 g)


  • 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. Stir kosher salt and black pepper into the inner pot
  10. Divide content of inner pot between 2 ramekins
  11. Divide egg between the ramekins
  12. Sprinkle with sharp cheddar
  13. Rinse and dry the inner pot
  14. Add water to the inner pot
  15. Place a clean rack in the inner pot
  16. Set ramekins on the rack
  17. Close and lock the lid and turn the steam release handle to Sealing
  18. Pressure cook - Manual, High, 2 min
  19. Release pressure -
  20. Let cool - 1 min
  21. Garnish with fresh chives
  22. Serve
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