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Instant pot kedgeree

Instant pot kedgeree

My instant pot kedgeree is the perfect breakfast, but will also make a great main meal.
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Course: Breakfast, Main Course
Cuisine: English, Indian
Keyword: Instant pot breakfast recipes, Instant pot kedgeree, Kedgeree recipe, Kedgeree recipe uk
Prep Time: 5 minutes
Cook Time: 4 minutes
Leave under pressure: 4 minutes
Total Time: 25 minutes
Servings: 6
Calories: 534kcal


  • Instant pot


  • 500 g Rice I used basmati.
  • 1 tbsp Olive oil Most vegetable oils will be good.
  • 2 tbsp Butter I used salted.
  • 1 Large Onion (roughly chopped)
  • 2 tbsp Curry powder I used mild.
  • Season to taste
  • 454 g Smoked haddock
  • 600 ml Boiling water
  • 6 Large Eggs Room temperature.
  • 1 Whole Lemon (juice only)


  • Soak the rice in a bowl of water whilst preparing the other ingredients.
  • Set the pot to saute and add the oil and butter.
  • When the butter has melted, add the onion and fry until softened.
  • Now add the curry powder and season to taste.
  • Drain the rice and then add it to the pot. Mix together to gather up the spices.
  • Add the fish followed by the stock. Deglaze the pot if necessary.
  • Put a tall trivet in the pot and place the eggs on top.
  • Put the lid on and set on high pressure for 4 minutes. When the time is up, leave under pressure for another 4 minutes and then do a quick release.
  • Remove the eggs and place in a bowl of cold (preferably iced) water for around 1 minute.
  • Remove the trivet. Add the lemon juice and stir the kedgeree together.
  • Peel the eggs and serve the kedgeree with one halved egg for each portion.



Calories: 534kcal | Carbohydrates: 71g | Protein: 32g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 254mg | Sodium: 693mg | Potassium: 546mg | Fiber: 2g | Sugar: 1g | Vitamin A: 467IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 3mg