Instant Pot Keto Scotch Eggs

Hearty and savory, these Instant Pot Keto Scotch Eggs are a yummy paleo breakfast that is high in healthy fats and extremely low in carbs.

A tasty breakfast that will keep your taste buds happy and your tummy full all morning.

Making keto & paleo-friendly Scotch eggs in the Instant Pot is a breeze, and these can be made in advance and reheated for a quick, satisfying breakfast.

These are easier to make in the Instant Pot than in other methods that I have tried. And ther are fewer dishes to wash since you only use the IP.

If you don’t own an Instant Pot, then I also have a baked version of Scotch eggs here: Baked Low Carb Scottish Eggs

You can pressure cook the eggs, peel the eggs, then mold the ground sausage around the eggs, brown them in Saute mode, and pressure cook the browned Scotch eggs to finish.

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Instant Pot Keto Scotch Eggs Recipe

(for printable recipe card scroll toward bottom of post)

Ingredients:

• 4 large eggs
• 1 ½   tbsp olive oil or avocado oil
• 1 lb ground pork sausage (check package to make sure sausage is low in carbs & sugars)

Recommended Products:

Directions:

1. Add 1 cup water to the inner pot of the Instant Pot. Place the steam basket into the pot. Place eggs in the steamer basket.
2. Close & lock the lid and turn the pressure release handle to Sealing. Select Pressure Cook (Manual) on High Pressure and set the timer for 5 minutes.
3. When cooking time is complete, use the Natural Release method for 5 minutes (leave pot alone for 5 minutes) and then carefully Quick Release the remaining pressure.
4. Using pot holders, remove the steamer basket with the eggs from inner pot and use tongs to place the eggs into an ice bath or cold water bath for 5 minutes. Remove eggshells, discard, and set the eggs aside. Pour out any leftover water from the inner pot of the Instant Pot.
5. Divide pork sausage into four portions and form into four thin patties, Place a cooked egg in the center of each pattie and gently wrap and mold the pork around the egg until covered with the ground sausage.
6. Select Saute and once the pot is hot add the olive oil to the pot. Place the Scotch eggs in the pot and brown on all sides for 6 minutes, or until browned. Once browned remove the Scotch eggs from the pot.
7. Add 1 cup water to the inner pot of the Instant Pot and place the rack (or trivet) into the pot. Place Scotch eggs on the rack.
8. Lock lid in place and turn the pressure release valve to Sealing. Select Pressure Cook (Manual) on High Pressure and set the timer for 8 minutes. 
9. Once cooking time is complete, carefully use the Quick Release method to release the pressure.
10. Open the lid,  Carefully remove Scotch eggs from the inner pot by using tongs and serve.

Tip:

You can use gluten free mild or hot varieties of ground pork sausage depending on your taste preference. 

Nutritional Data: Yield: 4, Serving size: 1 scotch egg, Amounts per serving: Cal: 456, Carbs: 2g, Net Carbs: 2g, Fiber: 0g, Fat: 36g, Saturated Fat: 11g, Protein: 26g, Sugars:2g, Sodium: 971 mg

*all nutritional data are estimates based on the products I used*

Printable Recipe Card Below:

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5 from 15 votes

Instant Pot Keto Scotch Eggs

Instant Pot Keto Scotch Eggs are a yummy paleo breakfast that is high in healthy fats and extremely low in carbs.

Course Breakfast

Cuisine eggs, instant pot, scotch eggs

Keyword instant pot breakfast, Instant Pot Keto Scotch Eggs, keto, low carb, paleo, scotch eggs

Prep Time 12 minutes

Cook Time 8 minutes

Release time 10 minutes

Total Time 30 minutes

Servings 4

Calories 456kcal

Author Stacey

Equipment

• Instant Pot
• tongs

Ingredients

• 4 large eggs
• 1 ½ tbsp olive oil or avocado oil
• 1 lb ground pork sausage check package to make sure sausage is low in carbs & sugars

Instructions

• Add 1 cup water to the inner pot of the Instant Pot. Place the steam basket into the pot. Place eggs in the steamer basket.
• Close & lock the lid and turn the pressure release handle to Sealing. Select Pressure Cook (Manual) on High Pressure and set the timer for 5 minutes.
• When cooking time is complete, use the Natural Release method for 5 minutes (leave the pot alone for 5 minutes) and then carefully Quick Release the remaining pressure.
• Using pot holders, remove the steamer basket with the eggs from the inner pot and use tongs to place the eggs into an ice bath or cold water bath for 5 minutes. Remove eggshells, discard, and set the eggs aside. Pour out any leftover water from the inner pot of the Instant Pot.
• Divide pork sausage into four portions and form into four thin patties, Place a cooked egg in the center of each pattie and gently wrap and mold the pork around the egg until covered with the ground sausage.
• Select Saute and once the pot is hot add the olive oil to the pot. Place the Scotch eggs in the pot and brown on all sides for 6 minutes, or until browned. Once browned remove the Scotch eggs from the pot.
• Add 1 cup water to the inner pot of the Instant Pot and place the rack (or trivet) into the pot. Place Scotch eggs on the rack.
• Lock lid in place and turn the pressure release valve to Sealing. Select Pressure Cook (Manual) on High Pressure and set the timer for 8 minutes.
• Once cooking time is complete, carefully use the Quick Release method to release the pressure.
• Open the lid, Carefully remove Scotch eggs from the inner pot by using tongs and serve.

Notes

Tip: You can use gluten free mild or hot varieties of ground pork sausage depending on your taste preference.

*all nutritional data are estimates based on the products I used*

Nutrition

Serving: 1scotch egg | Calories: 456kcal | Carbohydrates: 2g | Protein: 26g | Fat: 36g | Saturated Fat: 11g | Sodium: 971mg | Sugar: 2g

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 For More Delicious Keto Recipes for Your Instant Pot, Check out My Best Selling Book “Keto In an Instant“- 100 Ketogenic Recipes for Your Instant Pot.

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