I love finding new ways to use my Instant Pot. There are a ton of recipes out there for egg bites. Some of the recipes say the technique use is sous vide, which implies submerging the food in water — but this is actually more pressure steaming, with a small amount of water. It still results in a smooth, velvety texture. Found the silicone mold we used for these on Amazon. You can substitute a different shredded cheese and change up the meat and veggies according to taste.
1/2 c. gruyere cheese, shredded
1/2 c. cottage cheese
1/4 c. Bacon, cut into pieces
1/4 c. red bell pepper, chopped
1/4 c. onion, chopped
1/2 tsp. Salt
1/2 tsp. Black pepper
Place 1 cup of water in your Instant Pot.
In a medium skillet, sauté the bacon, onions, and bell pepper. Put the mixture on a paper towel to drain and set aside.
In a blender, place the eggs, gruyere cheese, and cottage cheese. Process until smooth. Add remaining ingredients and pulse for 10 seconds.
Divide the egg mixture evenly between the compartments of the silicone mold, and put the lid on the mold. (You can also use foil-covered ramekins or small canning jars.)
Place the mold on the Instant Pot’s trivet insert. Carefully lower it into the Instant Pot.
Place the lid on the Instant Pot and ensure the vent is set to sealing. Cook on high for 10 minutes. Start the cooking process. Once it finishes and the pressure releases, open the Instant Pot and allow the handles of the trivet to cool. Carefully lift out the mold.
Allow to rest for three minutes, then unmold. Serve warm, with fruit or a salad.