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Scotch Eggs
By :Keto In an Instant Cookbook By Stacey Crawford
Print Recipe
Satisfying and savory, these eggs are extremely low in carbs and high in healthy fats. This tasty and robust Scottish-style breakfast treat will satiate your hunger and keep you feeling full all morning.
Votes: 4
Rating: 3.75
Rate this recipe!
Course Breakfast
Cuisine Modern
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Eggs, Sausage
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 4 eggs
  • 1 lb ground spicy Italian pork sausage formed into 4 equal-sized patties
  • 1 1/2 tbsp olive oil
Course Breakfast
Cuisine Modern
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Eggs, Sausage
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 4 eggs
  • 1 lb ground spicy Italian pork sausage formed into 4 equal-sized patties
  • 1 1/2 tbsp olive oil
Votes: 4
Rating: 3.75
Rate this recipe!
Instructions
  1. Fill a large bowl halfway with ice water. Set aside.
  2. Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot. Place the eggs on the steam rack.
  3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 6 minutes.
  4. When the cook time is complete, allow the pressure to release naturally for 5 minutes and then quick release the remaining pressure.
  5. Open the lid, carefully transfer the eggs to the ice water bath, and allow to cool for 5 minutes. Once cool enough to handle, peel the eggs and transfer to a platter. Set aside.
  6. Remove the steam rack from the inner pot. Carefully remove the inner pot from the base, drain, and then return the pot to the base.
  7. Place the sausage patties on a flat surface and place 1 egg in the center of each patty. Carefully wrap the sausage around each egg and gently shape until the eggs are covered in the sausage.
  8. Select Sauté (Normal). Once the pot is hot, add the olive oil. Carefully place the eggs in the pot and brown on all sides for 6 minutes, using tongs to continuously turn the eggs. Once the eggs are browned, transfer to a large plate and press Cancelto turn off the pot.
  9. Place the steam rack back in the inner pot and add 1 cup water to the bottom of the pot. Carefully place the eggs on the rack.
  10. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook or Manual (High) and set the cook time for 0 minutes.
  11. When the cook time is complete, quick release the pressure and open the lid.
  12. Using tongs, carefully transfer the Scotch eggs to a serving platter. Serve warm.
Recipe Notes

Tip Depending on your taste preferences, you also can use gluten-free, mild, or hot varieties of ground pork sausage.

Nutrition per serving

Calories: 456

Fat: 36g

Net carbs: 2g

Protein: 25g