Instant Pot Soft-Boiled Egg and Smoked Salmon on Rye

Steps

1. 1

   Set up Instant Pot

   • Pour 1 cup water into the Instant Pot.
   • Insert the trivet (the metal rack that comes with the pot) at the bottom.
   • This will keep the eggs out of the water while they cook.

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   Ready when: Trivet is in place and water is added

2. 2

   Cook eggs under pressure

   • Gently place 4 large eggs directly on the trivet (they don't need to be in a basket).
   • Close the Instant Pot lid and move the pressure valve to the SEALING position.
   • Press the Pressure Cook button (or Manual, depending on your model), select HIGH pressure, and set the timer for 5 minutes.
   • The pot will take 5–8 minutes to come to pressure, then cook for 5 minutes under pressure.
   • It will beep when done.

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   Ready when: Pot beeps after reaching pressure and the timer completes

   Tip: For softer, runnier yolks, use 4 minutes of pressure cooking. For firmer yolks, increase to 6–7 minutes. Do not manually release pressure yet.

3. 3

   Toast bread and make spreadOven 400°F / 205°C

   • While the Instant Pot comes to pressure, start toasting: place 4 slices rye bread in a toaster and toast for 2–3 minutes until golden brown and slightly crispy.
   • If using a toaster oven instead, place bread on a baking sheet and toast at 400°F (200°C) for 2–3 minutes until golden brown and slightly crispy.
   • In a small bowl, combine 2 tablespoons softened butter with 2 tablespoons cream cheese (if using) and mix until smooth.
   • Fold in 1.5 tablespoons of the chopped fresh dill.
   • Set the dill spread aside.
   • Fill a small bowl with ice water and place it near your work area.

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   Ready when: Bread is golden brown and slightly crispy; dill spread is smooth and combined

   Tip: Get this prep work done while the pot comes to pressure to save time and make the rest of assembly quick.

4. 4

   Cool eggs in ice bath

   • When the timer beeps, carefully turn the pressure valve from SEALING to QUICK RELEASE.
   • Let steam escape for 30 seconds, then fully open the lid.
   • Using tongs or a slotted spoon, gently transfer the 4 eggs to the bowl of ice water.
   • Let them sit in the ice bath for 5 minutes.
   • The ice stops the cooking immediately, ensuring the white is set but the yolk stays soft and creamy.

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   Ready when: Eggs are completely cooled and no longer warm to the touch

   Tip: Do not skip the ice bath. It stops the residual heat from overcooking the yolks. Be careful when releasing steam—keep your face and hands away from the valve.

5. 5

   Peel and halve eggs

   • Remove eggs from ice bath and place on a clean work surface.
   • Gently tap and roll each egg on the counter to crack the shell all over.
   • Starting at the wider end where the air pocket is, carefully peel away the shell and membrane.
   • If sticky, do this under cool running water.
   • Pat dry with a paper towel.
   • Using a sharp paring knife, carefully cut each peeled egg in half lengthwise.
   • You should see the soft, creamy yolk in the center.

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   Ready when: Eggs are peeled and neatly halved with creamy yolks visible

   Tip: Peeling under cool running water helps prevent the shell from sticking and makes the process smoother. If a yolk breaks, don't worry—you can still use it; it will taste the same.

6. 6

   Assemble and serve

   • Remove toasted bread from the toaster and let cool for 1 minute.
   • Spread the dill butter mixture evenly on one side of all 4 bread slices.
   • On 2 of the slices, layer the smoked salmon in a thin, even layer.
   • Top the salmon on each slice with 2 egg halves (this is 1 whole egg per sandwich).
   • Arrange thin slices of red onion on top of the eggs.
   • Sprinkle with drained capers, the remaining 1.5 tablespoons fresh dill, a squeeze of fresh lemon juice, and a light pinch of salt and black pepper.
   • Place the remaining 2 bread slices on top (buttered side down) to close each sandwich.
   • Cut diagonally and serve immediately.

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   Ready when: Sandwich is fully assembled, layered, and ready to eat

   Tip: Cutting diagonally makes the sandwich easier to hold and more visually appealing. Serve immediately so the bread stays crispy and the egg yolk is still warm.