Copycat Egg Bites In The Instant Pot® - cooking recipe

Ingredients

4 eggs
1/2 cup shredded Gruyere cheese
1/2 cup cottage cheese
1/4 cup chopped spinach
1/2 jarred roasted red pepper, diced
1 green onion, chopped

Preparation

Add 1 cup water to a multi-functional pressure cooker (such as Instant Pot(R)). Place a steaming rack in the bottom of the pot.
Combine eggs, Gruyere cheese, and cottage cheese in a blender; process until smooth. Add spinach, roasted red pepper, and green onion to the blender. Pulse to combine. Divide mixture evenly amongst the indentations of a silicone egg bites mold. Tightly cover with aluminum foil and place onto the rack inside the Instant Pot(R).
Close and lock the lid. Select Steam function according to manufacturer's instructions. Make sure vent is set to sealing. Set timer for 10 minutes. Allow 5 to 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove silicone mold from the pot and allow egg bites to cool about 5 minutes before serving.