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.
