Instant Pot Mini Bacon and Onion Frittata

Ingredients

4 eggs
1/4 teaspoon lemon pepper seasoning (or any type of seasoning)
4 tablespoons shredded Cheddar/Jack Cheese
1 green onion, diced
4 slices pre-cookedd bacon, crumbled
1 ½ cup water

Directions

  1. Place the stainless steel insert pot into the Instant Pot base, along with the included steamer insert. Pour in 1 1/2 cups of cold water.
  2. Break eggs into a large measuring bowl with pour spout, add lemon pepper seasoning, and beat well.
  3. Divide the cheese, bacon and green onion evenly between the four silicone muffin cups. Pour the beaten eggs into each muffin cup and stir with a fork to combine.
  4. Place muffin cups on steamer basket. Cover and lock lid in place. Select High Pressure and 8 minutes cook time.
  5. When timer beeps, turn off, wait two minutes, then use a quick pressure release. Carefully open the lid, lift out the steamer basket, and remove muffin cups.

Chef Jocelyn Notes: You can either serve immediately or muffins will keep more than a week in the refrigerator. Microwave on high about 30 seconds to reheat.

 

6 minutes Instant Pot Hard Boil Eggs

Ingredients

Desired amount of eggs
1 cup cold water

Directions

  1. Place the stainless steel insert pot into the Instant Pot base, along with the included steamer insert. Pour in 1 cup of cold water.
  2. Arrange the desired number of large eggs on top of the steamer insert.
  3. Touch the Egg setting, next use the plus or minus buttons to set the cook time to 6 minutes. Wait a few seconds and you should hear a beep. At this point, the display will read “on”, indicating that the Instant Pot is pressuring up. Once it comes to pressure (about 9-10 minutes), it will switch to the timer to steam the eggs for 6 minutes.
  4. When the timer goes off, turn the steam release knob to “venting”
  5. Once the pressure is released, remove the lid and immediately transfer the eggs to an ice water bath (a bowl filled with ice and water) with a pair of tongs or a slotted spoon. Allow eggs to cool for 5 minutes. Peel and Enjoy!

Chef Jocelyn Notes:  Hard Boil eggs will keep in the fridge for up to 1 week.