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Instant Pot Hasselback Eggs - Easy Eggs

Lets get cooking!
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Breakfast, Side Dish
Cuisine Indian
Servings 4


  • 1 cup water
  • 4 large eggs

Tempering Ingredients



  • Wash and finely chop the cilantro.


  • Place the wire rack in the inner pot. Pour water in the inner pot.
  • Place the eggs on the wire rack.
  • Secure the lid on the pot and close the pressure-release valve.
  • Select manual and cook at high pressure for 5 minutes.
  • Meanwhile, heat a non-stick pan on medium-heat.
  • When the pan is slightly hot, in about a minute, add oil.
  • After about 30 seconds, add mustard seeds and cumin seeds.
  • When the seeds splutter, add the chopped red chili pepper, the garlic paste, salt, ground black pepper, and red chili powder. Stir well. Turn off the heat.
  • Transfer the mix in a bowl, add the finely chopped cilantro and mix well. Let it set for 5 minutes.
  • When cooking is complete in the instant pot, release the pressure naturally after 5 minutes. Then quick release the remaining pressure. Open the lid. 
  • Then run the eggs under cold running water and peel.
  • Place the eggs in a serving plate. Slice all the eggs into thin slices, leaving 1/4 inch at the bottom unsliced. 
  • Drizzle the eggs with the mix and put the mix gently in between the slit eggs with a spoon.


  • Serve as a side dish or an appetizer.


  • This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
  • Ground cayenne pepper and red chili powder can be used interchangeably as both of them make the dish spicy. So if you don’t have red chili powder you can use cayenne pepper instead.
  • This recipe is moderately spicy. On a scale of 1 to 5, I would place it at level 3.5. If you don't like your food spicy, you can reduce the amount of red chili powder.
Keyword Instant Pot Boiled Eggs, Instant Pot Easy Eggs, Instant Pot Eggs, Instant Pot Hasselback Eggs