Choosing the Right Mold

We use this egg bite mold that fits the 6qt to 8qt Instant Pot pressure cooker. It has 7 cavities, and each can easily fit about 1/4 cup of liquid.

MEAT & VEGGIE VARIATIONS

Egg bites are beautiful because of all the mixing and matching you can experiment with to suit your taste. You will keep your test buds guessing and extremely satisfied! In this recipe we use bacon and spinach. Here are some other ideas to work with:

• Sausage or Turkey Sausage
• Ham
• Bell pepper
• Onion
• Basil
• Mushroom
• Broccoli
• Scallions
• Asparagus
• Tomatoes or Sun-Dried Tomatoes

*For best results, you may need to pre-cook some of the veggies and/or meat.

COOKING TIPS

• For optimal shape and hold of the finished egg bite, layer only the bottom 1/4 of the cavity with ingredients. Too many ingredients can compromise a firm hold for the finished product.
• To evenly distribute ingredients, pour in the egg mixture and add ingredients in second. Don’t forget to leave room for ingredients so it doesn’t overflow.
• For ultra easy release, lightly coat each cavity with an oil based cooking ingredient such as olive oil or cooking spray. If you have trouble releasing the egg bites from the mold, run a butter knife along the edges of each compartment to release them.
• If you have leftovers, cover and refrigerate. They reheat well in the microwave. If you use the same egg bites mold as we do, it comes with a handy lid for storage.

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Super Simple Egg Bites

These egg bites will leave your entire family wanting more...at every meal They are a godsend for meal prep, and if you have lids they make for easy storage. It may take a few tries to experiment with different ingredients, but it's always worth it. Next up...Pizza Bites!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 3 people

Ingredients

• 4 Large Eggs
• 3 oz Finely Grated Parmesan Cheese
• 2 oz Heavy Cream
• 1/2 oz Fresh Spinach finely chopped (about 1/4 cup packed)
• 3 strips bacon chopped
• 1/2 teaspoon Black Pepper
• 1/8 teaspoon Salt

Instructions

• Cook the bacon to your ideal crispness. Using a silicone egg bites mold, evenly divide the spinach and bacon among the 7 mold compartments.
• In a mixing bowl, combine eggs, parmesan cheese, heavy cream, salt, and pepper. Whisk until well-beaten and smooth. You can also use a blender to mix but don't over blend, it will ruin the consistency.
• Pour the mixture into the mold, about 3-4 tablespoons per compartment, filling up about 80% to the top. Cover tightly with foil.
• Add 1 1/2 cups water to the pressure cooker pot. Place the trivet inside. Carefully lower the mold onto the trivet.
• Secure and seal the lid. Steam for 10 minutes at high pressure, followed by 10 minutes of natural release. Manually release any remaining pressure.
• Uncover and remove the egg bites mold from the pressure cooker. Be careful! It can be a game of operation to get it out. Discard the foil. Invert onto a plate to release the egg bites.

The post Super Simple Egg Bites appeared first on Premium Instant Pot Accessories & Add-ons.

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Chicken Tortilla Soup - Instant Pot Recipe

This recipe is for a tasty and quick to make chicken tortilla soup for instant pot addicts. The recipe is super simple and only requires around 10 minutes of cooking time!

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 6 Servings

Ingredients

• 20 Ounces Rotel Original Diced Tomatoes & Green Chilies
• 10 Ounces Rotel Fire Roasted Tomatoes & Chilies
• 14 Ounces Black Beans
• 14 Ounces DelMonte "Fiesta" Corn - Drained
• 4 Ounces Dried Green Chiles
• 1.5 Pounds Boneless Skinless Chicken Thighs
• 1 Medium Onion - Diced
• 1/2 Cup Chicken Broth
• 2 Cloves Minced Garlic
• 1 tsp Salt
• 1/4 tsp Black Pepper
• Varies Fresh Gourmet Tortilla Strips Tri-Color
• 2 TBSP Fresh Cilantro - Chopped
• 1/2 Cup Monterey Jack Cheese - Shredded
• 3.5 Ounces Avacado - Roughly 1 Avacado

Instructions

• First you need to combine the cans of rotel, black beans, chicken, fiesta corn, chiles, broth, garlic, cumin, salt, and pepper into your Instant Pot and mix it up.
• After everything is well mixed, you need to secure the lid and set the pressure release valve to the Sealing Position. Press Manual to pressure cook at high pressure for 9 minutes.
• After the cooking is completed, select natural release. Use natural release for 10 minutes and then release any remaining pressure.
• Remove the chicken from the Instant Pot, use a fork to shred the chicken into smaller bite size pieces. Add this back to the soup and stir well.
• At this point press the Saute button and add the cilantro to the soup. Let it cook for roughly 2 minutes while stirring.
• Serve the soup and top it off with the cheese, tortilla strips, avocado, and a little bit of lime juice.

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