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Instant Pot Chutney Eggs
Course
Side Dish
Cuisine
Indian
Keyword
bacon, Chutney Eggs, eggs
Prep Time
10
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
18
minutes
minutes
Servings
8
Calories
137
kcal
Author
Corrie
Ingredients
12
eggs
3
cups
water
6
slices
bacon
1
teaspoon
olive oil
1
tablespoon
almonds
chopped
½
cup
yogurt
2
tablespoon
fresh coriander
3
tablespoon
mayonnaise
1
teaspoon
salt
Instructions
Take a bowl and add coriander, mayonnaise, yogurt, almonds and salt in it.
Place eggs in the instant pot.
Close the lid of the instant pot.
Set instant pot to Manual at high pressure and cook for 5 minutes. Release the pressure naturally through steam vent.
Take out the eggs, peel them, slice them and separate the yolks from them.
Add yolks in the mixture bowl.
Add olive oil and bacon in the instant pot.
Select sauté and sauté for 3 minutes.
Add this to the mixture.
Now fill egg whites with chutney and enjoy.
Nutrition
Calories:
137
kcal