Ham and dill pressure-cooked eggs are savory little egg custards that steam to silky perfection in the Instant Pot. Chopped ham, fresh dill, and a snow of Parmesan make them feel far fancier than the 15 minutes they take.
Ham and Dill Pressure-Cooked Eggs
(Total Time: 15 MIN| Serves: 4)
Ingredients:
5 Eggs
6 ounces Ham, chopped
¼ tsp White Pepper
2 tbsp. (30 ml) chopped Dill
¼ cup grated Parmesan Cheese
1 tbsp. (15 ml)
Directions:
- Pour 1 ½ cups of water into the IP and lower the rack.
- Beat the eggs in a bowl.
- Stir in the remaining ingredients.
- Grease 4 ramekins and divide this mixture between them.
- Place in the Instant Pot and close the lid.
- Cook on MANUAL for 5 minutes.
- Do a quick pressure release.
- Serve and enjoy!
Per Serving (Calories 250 | Total Fats 17 g | Net Carbs: 3g | Protein 14g |Fiber: 1g)
Pro Tips
- Grease the ramekins well before filling — the egg custards will pop out cleanly once they cool for a minute or two.
- Divide the mixture evenly between the four ramekins so they all set at the same rate under the 5 minutes of pressure.
- Fresh dill is the star here; if you must use dried, use a third of the amount so it does not overpower the ham.
- Leftovers keep 3 days chilled and are lovely cold, crumbled over a salad the next day.
Frequently Asked Questions
Can I make these ham and dill eggs ahead?
Yes — steam them, cool completely, and refrigerate for up to 3 days. Eat cold or warm gently in the microwave for 30 seconds.
Can I use a different cheese?
Parmesan gives the cleanest salty finish, but any firm grating cheese works. Avoid soft cheeses, which make the custard weep.
Do I need the rack and water in the pot?
Absolutely — the 1½ cups of water create the steam that cooks the custards. Without it, the pot will never come to pressure.
Can I double the recipe?
Yes, as long as the ramekins sit in a single layer on the rack. Stack only if you use a tall trivet, and add a minute or two of pressure time.
Recipe Card
Ingredients
Method
- Pour 1 ½ cups of water into the IP and lower the rack.
- Beat the eggs in a bowl.
- Stir in the remaining ingredients.
- Grease 4 ramekins and divide this mixture between them.
- Place in the Instant Pot and close the lid.
- Cook on MANUAL for 5 minutes.
- Do a quick pressure release.
- Serve and enjoy! Per Serving (Calories 250 | Total Fats 17 g | Net Carbs: 3g | Protein 14g |Fiber: 1g)
