Egg Curry in Instant Pot

5 from 149 votes

This easy-to-make Instant Pot egg curry has perfectly boiled eggs simmered in a creamy, smooth, and velvety masala base. Made with simple ingredients, this dish is a comforting and satisfying meal that can be prepared in just one pot in under 30 minutes using the Instant Pot's convenient PIP method.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu

Servings:

Calories: 293kcal

Author: Shilpa Kerur

Equipment

Ingredients

8 eggs
2 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 large onion finely chopped
1 sprig curry leaves
4-5 cloves garlic finely chopped
1 inch ginger finely chopped
2 large tomatoes finely chopped
½ teaspoon turmeric powder
1 teaspoon chili powder
1½ teaspoon coriander powder
Salt to taste
½ cup coconut milk
½ teaspoon garam masala (use store-bought or homemade garam masala)
2 tablespoon cilantro
1 tablespoon lime/lemon juice
1 cup water

Instructions

Set the Instant Pot in saute mode and add oil.
Once it heats, add mustard seeds and cumin seeds.
Add onion, ginger, garlic, and curry leaves. Saute for 3 minutes, until the onions soften.
Add tomatoes, turmeric powder, chili powder, coriander powder, and salt. Mix well and let it cook for 2 minutes.
Add one cup of water and deglaze the pot. Cancel the saute mode.
Place the eggs in a small bowl and place the bowl onto the Instant Pot trivet. Place the trivet in the inner pot on the curry.
Secure the IP lid and set the Instant Pot to pressure cook mode for 5 minutes.
Once the Instant Pot beeps, turn it off and do a natural release of pressure for 5 minutes, then do a quick release.
Carefully remove the eggs and place them in an ice bath for 2 minutes.
Remove the bowl and trivet from the inner pot.
Blend the curry base using an immersion blender.
Peel the eggs once they cool down.
Put the IP back to saute mode. Add coconut milk, garam masala, and boiled eggs.
Mix well and let it simmer for 2 minutes.
Turn off the Instant Pot and add cilantro and lime/lemon juice.
Mix well and serve hot with rice or roti.

Video

Notes

Pressure cook for 5 minutes, then turn off the Instant Pot. Wait for 5 minutes and then do a quick release of the pressure.

After opening the IP lid, immediately place the eggs in an ice bath to prevent overcooking the eggs.

Blending the curry base using an immersion blender gives it a smooth and creamy texture. However, this step is optional and can be skipped.

Nutrition