lunaticsinge.com - Instant Pot Egg Recipes

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French Eggs - (Makes 4 servings)

Ingredients:

1/2teaspoon olive oil

4 eggs

4 slices bacon

Salt, to taste

4 tablespoons chives, chopped

1 cup water

1. Prepare the ramekins by adding a drop of olive oil in each and rubbing the bottom and sides.

2. Crack an egg in each, add a bacon slice on top, season with salt and top with chives.

3. Pour the water into the Instant Pot and insert a steamer basket.

4. Place the ramekins in the basket.

5. Close and secure the lid. Select MANUAL and cook at HIGH pressure for 8 minutes.

6. Once pressure coking is complete, use a Quick Release and serve immediately.

Cheesy Sausage Frittata - (Makes 2 to 4 servings)

Ingredients:

1 1.2 cups water

1 tablespoon butter

4 beaten eggs

2 tablespoons sour cream

1/4 cup cheddar cheese, grated

1/2 cup cooked ground sausage

Salt & ground black pepper, to taste

1. Prepare the Instant Pot by adding the water to the pot and placing the steam rack on top.

2. Grease a 6 to 7-inch soufflé dish with butter.

3. In a bowl, whisk together the eggs and sour cream until combined.

4. Add the cheese, sausage, salt and pepper, stir well.

5. Pour into the dish and wrap tightly with foil all over.

6. Place the dish on the steam rack, close and secure the lid.

7. Select MANUAL and cook at LOW pressure for 17 minutes.

8. When the timer beeps, use a Quick Release. Carefully unlock the lid and serve.

Easy Cheesy Hash Brown Bake - (Makes 4 servings)

Ingredients:

6 slices bacon, chopped

2 cups frozen hash browns

8 beaten eggs

1 cup shredded cheddar cheese

1/4 cup milk

1/2 teaspoon

1/2 teaspoon ground black pepper

1. Preheat the Instant Pot by selecting SAUTE.

2. Saute the bacon until lightly crispy.

3. Add hash brown. Cook, stirring occasionally, for 2 minutes or until they start to thaw.

4. Press the CANCEL button to stop the cooking program.

5. In a medium bowl, whisk together the eggs, cheese, milk, salt and pepper.

6. Pour the mixture over the hash browns.

7. Close and lock the lid. Select MANUAL and cook at HIGH pressure for 5 minutes.

8. Once pressure cooking is complete, use a Quick Release, then slice and serve.

Ham & Egg Casserole - (Makes 2 to 4 servings)

Ingredients:

6 beaten eggs

1/2 cup plain Greek yogurt

1 cup cheddar cheese, shredded

1 cup ham, diced

1/4 cup chives, chopped

1/2 teaspoon black pepper

1 cup water

1. In a medium bowl, whisk together eggs and yogurt until combined.

2. Add the cheese, ham, chives, and pepper. Stir well.

3. Prepare the Instant Pot by adding the water to the pot and placing the steam rack in it.

4. Pour the mixture into the heat-proof bowl or cup.

5. Place the bowl on the steam rack and secure the lid.

6. Close and lock the lid. Select MANUAL and cook at HIGH pressure for 20 minutes.

7. When the timer beeps, use a Quick Release. Carefully unlock the lid and serve warm.

Mexican & Egg Casserole - (Makes 4 to 6 servings)

Ingredients:

1/2 teaspoon olive oil

1 large red onion, chopped

1 lb. mild sausages, ground

8 large eggs, beaten

1/2 cup flour

1 can black beans, rinsed

1 cup any semi-hard cheese (Cotija cheese)

1 cup mozzarella cheese

Sour cream, Optional to garnish

Cilantro, optional to garnish

1/2 cup green onions

1. Select the SAUTE setting on the Instant Pot and heat the oil.

2. Add the onion and sauté for 2 to 3 minutes. Add the sausages and cook until starting to brown on all sides.

3. In another bowl, combine the eggs and flour.

4. Pour the mixture into the Instant Pot and stir well.

5. Add the beans, Cotija and mozzarella cheeses to the pot.

6. Press the CANCEL button to reset the cooking program, then select the MANUAL setting and cook at HIGH pressure for 20 minutes.

7. Once cooking is complete, let the pressure Release Naturally for 10 minutes. Release any remaining pressure manually. Uncover the pot.

8. Top with sour cream. cilantro and green onion. Chill for a while and serve.

Bacon & Cheese Quiche - (Makes 4 servings)

Ingredients:

1 cup water

6 large eggs, beaten

1/2 cup almond or coconut milk

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/2 cup diced ham

1 cup ground sausage, cooked

4 slices bacon, cooked & crumbled

1 cup Parmesan cheese

2 large green onions, chopped

1. Pour the water into the Instant Pot and insert a steam rack.

2. In a bowl, whisk together the eggs, milk, salt and pepper until combined.

3. Add the ham, sausage, cheese and green onion and stir well.

4. Cover the dish with foil and place on the steam rack.

5. Close and lock the lid. Select MANUAL and cook at HIGH pressure for 30 minutes.

6. Once cooking is complete, let the pressure Release Naturally for 10 minutes. Release any remaining pressure manually.

7. Uncover the pot. Remove the foil and serve.

NOTE: If you like a crisp top, sprinkle the dish with some additional cheese then slide under the broiler for a few minutes at the end.

Tomato Spinach Quiche - (Makes 4 to 6 servings)

Ingredients:

10 to 12 large eggs, beaten

1/2 cup milk

1/2 teaspoon kosher salt

Ground black pepper, to taste

2 1/2 cups baby spinach, diced

1 cup tomato, seeded & roughly chopped

4 medium green onions, chopped

3 tomato slices

1/3 cup Parmesan cheese, shredded

2 cups water

1. In a large bowl, whisk together eggs, milk, salt, and pepper until combined.

2. In a baking dish that can fit into the pot, combine the spinach, tomato and green onions.

3. Add the egg mixture to the baking dish and stir well.

4. Place 3 tomato slices on top and sprinkle with cheese.

5. Prepare the Instant Pot by adding the water to the pot and placing the steam rack in it.

6. Place the baking dish on the steam rack and secure the lid.

7. Select MANUAL and cook at HIGH pressure for 20 minutes.

8. Once cooking is complete, let the pressure Release Naturally for 5 minutes. Release any remaining pressure manually. Uncover the pot.

9. Remove the dish from the pot.

10. If desired, broil in the oven for a few minutes for a browned top and serve.