These cheesy, jalapeno Instant Pot egg bites are perfect for weekday breakfast or as lunchbox additions. This recipe is grain-free, gluten-free, low-carb, and keto-friendly.
In a high-powered blender, blend together all the ingredients except the water. You could also do this by hand in a mixing bowl.
Pour the water into the Instant Pot and insert the steam trivet. Evenly divide the egg mixture among thewells of a six-bite egg mold. Carefully lower the mold onto the trivet.
Secure the lid with the steam vent in the sealed position. Press steam and immediately adjust the timer to 10 minutes. Check that the display light is beneath high pressure.
Once the timer sounds, allow the pressure to release naturally for 10 minutes, then quick release the pressure and carefully remove the lid.
Carefully remove the eggs from the molds and serve immediately.