INSTANT POT EGG CASSEROLE BITES
These bite-size Instant Pot® egg casserole bites have everything that's in your favorite breakfast casserole, tater tots included. Serve with hot sauce and ketchup for dipping.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 7 egg bites
Number Of Ingredients 8
Steps:
- Place 2 tater tots in each cup of the egg bites mold, along with the sliced scallion and cheese. Gently whisk the eggs together with the cream, cayenne and 1/2 teaspoon salt in a medium bowl or medium liquid measuring cup until well combined (but avoid creating any foam). Pour the custard over the filling in each of the cups. Cover the mold tightly with aluminum foil, then place on the rack.
- Add 1 1/2 cups of water to the Instant Pot®, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on low for 7 minutes (see Cook's Note).
- After the pressure-cook cycle is complete, let the pressure release naturally for 10 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the mini egg bites out of the pan. Run a small offset spatula around the edge of mold if there's any sticking. Serve warm with hot sauce or ketchup.
INSTANT POT® EGG BITES
These egg bites are perfect for breakfast on the go. Packed with veggies and cheese, they pack a lot of flavor. Feel free to interchange vegetables for more variety. This uses a silicone egg mold available through online retailers like Amazon.
Provided by thedailygourmet
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 38m
Yield 6
Number Of Ingredients 7
Steps:
- Beat eggs in a medium bowl until yellow and frothy. Add garlic, salt, and pepper.
- Toss spinach, Muenster cheese, and onion together in a small bowl. Divide evenly among the cavities of a silicone egg mold. Pour beaten eggs into each cavity, filling each 3/4 full. Cover mold with aluminum foil.
- Pour 1/2 cup water into a multi-functional pressure cooker (such as Instant Pot®). Place egg mold inside. Close and lock the lid, sealing the vent. Select Steam function; set timer for 13 minutes.
- Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 3 g, Cholesterol 340.9 mg, Fat 13 g, Fiber 0.6 g, Protein 14.8 g, SaturatedFat 5.4 g, Sodium 798.1 mg, Sugar 1.4 g
INSTANT POT® CLASSIC POT ROAST
Classic pot roast-in your Instant Pot®? Yes, you read that right. Feast on perfectly seasoned, fall-apart-tender beef roast plus all the extras, like carrots, potatoes, onions and celery, in a fraction of the time it used to take. Our easy Instant Pot® roast beef takes the classic recipe and reinvents it for today's kitchen. Save it to your recipe box now, and keep it for a lifetime!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 13
Steps:
- Rub beef with salt and pepper. Spray 6-quart Instant Pot® insert with cooking spray. Select SAUTE; adjust to normal. Melt butter in insert. Add beef; cook 4 to 6 minutes on first side until browned. Turn and cook 4 to 6 minutes on second side until browned. Transfer to medium bowl using tongs.
- Add onions; cook 3 to 4 minutes or until softened and beginning to brown. Stir in broth. Select CANCEL. Stir in carrots, celery, garlic and thyme. Stir in potatoes. Add beef to mixture in insert.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 45 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Remove beef to serving platter. In small bowl, beat cornstarch and water with whisk. Select SAUTE, and adjust to normal; heat liquid to simmering. Gently stir in cornstarch mixture; cook 1 to 2 minutes, stirring frequently, until thickened. Select CANCEL. Serve vegetables with beef.
Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 70 mg, Fat 1, Fiber 5 g, Protein 25 g, SaturatedFat 7 g, ServingSize About 1 1/3 Cups, Sodium 690 mg, Sugar 7 g, TransFat 1/2 g
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