Pressure Cooker Egg Bites & Egg Muffins
These Instant Pot / Pressure Cooker Egg Bites are like crustless mini quiches. You’ll get the flavor of the famous Starbucks sous vide egg bites, but at a fraction of the cost when you make them at home. These ham and cheese egg muffins are great to make ahead for a quick breakfast on the go!
I’ve been cooking egg muffins in the pressure cooker for years and years—before they even became popularly known as egg bites (thanks to the Starbucks sous vide egg bites). These cheesey-eggy bites are still a favorite grab-and-go breakfast at our house, so I wanted to update the recipe with more recent pictures and new directions for making these Instant Pot / pressure cooker egg bites using the silicone trays.
(Don’t have the silicone trays? No worries! Just use the recipe for egg muffins at the bottom of this post.)
What I love about this recipe is that it’s more like guidelines—you can change up your “muffin” to suit your tastes. In the Instant Pot Toddler Food Cookbook, we list a number of flavor combinations from green chiles and diced tomatoes to fresh spinach, diced sun-dried tomatoes, and Parmesan cheese. If you have a favorite flavor of omelette or egg scramble, you can make it in these egg bites!
Making Pressure Cooker Egg Bites in an Instant Pot
The secret to making small, perfect little egg bites is a silicone baby food tray.
These flexible containers are perfect for making egg bites, mini muffins, and cheesecake bites in your pressure cooker. These containers come in many sizes—the 8-inch tray with seven cups fits just right in a 6-quart electric pressure cooker.
The flexible silicone makes it easy to remove the cooked foods from the cups with a gentle push on the bottom of the cup.
Update: To show you how easy these egg bites are, I’ve made a fun video. I used a silicone sling in the photos and a foil sling in the video to show you the difference.
Making Pressure Cooker Egg Bites without a Silicone Mold
When I was first starting with the pressure cooker, I made Egg Muffins with individual silicone molds. I liked to use the muffins to make Egg Muffin croissant sandwiches. (Or, if you have English muffins, make an Egg Muffin Muffin Sandwich!)
The egg muffins reheat really well. I had one for breakfast the next day with a slice of toast, and it kept me satisfied until a late lunch.
If you prefer to make bigger muffins filled with more veggies, try making them in glass custard cups. I plan to try that soon.
Instant Pot / Pressure Cooker Egg Bites
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup diced ham or precooked bacon (or both!)
- 1/3 cup shredded cheddar cheese
- 1 green onion, optional
Instructions
- Generously spray two silicone baby food trays with nonstick cooking spray. In a large bowl, whisk the eggs, milk, salt, and pepper until just blended. Evenly divide the meat among silicone cups. Pour the egg mixture over the ham until each cup is about two-thirds full. Sprinkle the cheddar cheese over each egg bite.
- Pour 1 cup water into the pressure cooking pot and place a trivet in the bottom. Use a sling to lower the silicone trays, carefully stacking one on top of the other. Lock the lid in place. Select High Pressure and 11 minutes cook time for firmer egg bites. (Take a minute or two off the cook time if you prefer softer eggs.)
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid and use the sling to remove the trays. Place on a wire rack to cool for 5 minutes, then turn the tray over and gently squeeze to remove the egg bites from the silicone trays.
- Serve egg bites whole or sliced on top of mini croissants or toast.
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 115mgSodium: 186mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g
Nutrition information is calculated by Nutritionix and may not always be accurate.
Making Pressure Cooker Egg Muffins in the Instant Pot
Egg muffins “bake” up light and fluffy in the pressure cooker. If you’re trying to cut carbs or count calories, then these bacon, egg, and cheese “muffins” are a perfect way to start the day. With only about 130 calories per muffin, these bites are a quick, eat-on-the-run meal that you can feel good about.
I love cooking hard boiled eggs in the pressure cooker, so I was excited to adapt the popular Egg Muffin recipe from Kalyn’s Kitchen for the pressure cooker. Kalyn bakes her egg muffins in the oven, but I prefer not to use the oven when I’m cooking for just my husband and me.
Pressure Cooker Egg Muffins
If you don't have the silicone tray accessory, you can still make egg bites in your pressure cooker with this easy recipe using glass custard cups or silicone muffin liners.
Materials
Ingredients
- 4 eggs
- 1/4 teaspoon lemon pepper seasoning
- 4 tablespoons shredded cheddar/Jack cheese
- 1 green onion, diced
- 4 slices precooked bacon, crumbled
Instructions
- Put the steamer basket in the pressure cooker pot and add 1 1/2 cups water.
- Break eggs into a large measuring bowl with pour spout, add lemon pepper, and beat well. 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.
- Place muffin cups on steamer basket. Cover and lock lid in place. Select High Pressure and 8 minutes cook time. 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.
- Serve immediately or muffins will keep more than a week in the refrigerator. Microwave on high about 30 seconds to reheat.
Have you read my How to Make Pressure Cooker Eggs in an Instant Pot post yet? You’ll get perfect eggs every time, whether you like them hard boiled, soft boiled, or poached!
More Instant Pot egg recipes you’ll love:
- Instant Pot Deviled Eggs, Pressure Cooking Today
- Crustless Meat Lover’s Quiche (Frittata), Pressure Cooking Today
- Pressure Cooker Crustless Tomato Spinach Quiche (Instant Pot Frittata), Pressure Cooking Today
- Healthier Pressure Cooker Scotch Eggs, Pressure Cooking Today
- No Peel Hard-Boiled Eggs, Tidbits
- Sausage Egg Casserole, The Recipe Rebel
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I have a 3 tier metal egg bite maker. How long will it take to make egg bites in the Power Pressure Cooker XL? Could you give me general instructions for timing.
Hi Deborah – generally things cook more quickly in metal, so I would try reducing the cook time by a couple of minutes. You may want to test just a few in the bottom tier to determine the best time for you. Make sure your pressure cooker is completely cool before trying a second batch because it takes less time to come to pressure when your pressure cooker is warm, which will change the timing.
For those of you that do not like the texture of the cottage cheese, try putting everything in a food processor, that’s what I do. For the quarter cup of veggie I roughly chop first and whatever meat I roughly chop, and then add everything else and post a few times and then give it a whirl for like 3 seconds.. divide into molds and cook. You have a nice creamier texture. My husband does not like cottage cheese and has no clue it’s in his favorite little egg bites!!!
A great tip – thanks for sharing Dawn!
One tray would take 11 minutes? Also for half of the recipe use bacon or ham, but not both? For a total of 1/4 cup meat if only making half of the recipe?
Hi Rose – 1/4 cup of meat is about right for a half recipe. You can use one or the either or both ham and bacon, whatever you prefer. 1 tray may cook a little faster, but it depends on how big your cups are and how full you fill the cups. You might want to start with 9 minutes.
I want to try egg bites in my Instant Pot. In most of the recipes I’ve seen, it calls for covering the silicone mold tightly with foil. Your recipe does not. I don’t have the mold so will be using individual silicone cupcake molds, Covering them with foil would be a nuisance, since I guess I’ d have to do each one individually. Is that necessary?
Hi Andy – no, foil is not necessary, actually foil slows down the cooking, so more and more I tend to not use foil. The little drops of moisture that drop on the egg bits/muffins is quickly absorbed and there’s not really any reason to cover the eggs. Enjoy!
We have dairy allergies in our household so will substitute Almond Milk. I’m wondering if any adjustments need to be made for the cheese, or can I just omit it? Thanks!
Hi Julie – you can just omit the cheese. Enjoy!
I made these for the second time today using ham. I did omit the salt because of the sodium in the ham. They are delicious and can’t wait to try other variations!
That’s great – thanks Jeanette!
Can these be placed in the freezer?
Hi Tanya – YEs, wrap each egg bite individually in plastic wrap and place inside a gallon size freezer bag. Store in the freezer for up to 2 months. Let thaw in fridge or warm back up in the microwave using 30 seconds bursts. Those are the freezer instructions from Marci’s Denver Style Egg Bites https://tidbits-marci.com/healthy-pressure-cooker-denver-style-sous-vide-eggs/
I only have 1 silicone tray. Can I make 2 different batches 1 tray per batch? Would cooking times be different?
Hi Dawn – you can make 2 different batches. Since the pressure cooker is already warm from cooking the first batch, the cook time on the second batch will need to be a little longer. I would try 12 minutes. Enjoy!
Do you put the silicone cover over top the muffin containers?
Hi Jen – no, the cover is for storage.
Not true. The silicone cover IS indeed made to be used for cooking in the Instant Pot, as well as covering for storage, It is awesome because you can use it instead of foil for covering your egg bites… I do it all the time.
It depends on the brand, some are and some aren’t. Covering the egg bites is not necessary, so you can omit the foil and lid if you prefer – covering slows down the cooking process.
What’s your favorite flavor combo?
I just made these for lunch today, adjusted to my particular dietary needs, and I’m SO glad I live alone and don’t have to share them with anyone! Boy, are they good, and come out exactly right for the vegetables and turkey to be cooked perfectly to my liking (crisp-tender veggies—mm-mm-mm!). I used plain Greek yogurt instead of the cottage cheese, just not wanting that texture in my omelettes, and that worked very well, too.
All in all, this is a keeper, and will be made many times in various ways.
These came out beautiful and delicious. I swapped the 1/2c of ham/bacon for a role of cooked breakfast sausage. I’ve already sent this recipe to some of my girlfriends to try. Thanks for posting!
That’s great – thanks Danny!
I had made these egg muffins when you first came out with the recipe, but thought I would try them again today. I recently bought some 4 oz. ramekins and thought I would see how they worked for this recipe. With the four eggs, it made six of the little 4 oz. ramekins. I didn’t have any bacon so I used Canadian Bacon. They came out great but I used low pressure for 5 minutes with a 2 minute rest. I had buttered the ramekins beforehand and the little egg bites just fell right out of them. My husband loved them.
What other recipes can be made with the silicone muffin trays? I recently bought them and have not used yet.
Thank you!
Hi Jennifer – Marci from Tidbits has lots of fun recipe ideas using the silicone muffin trays https://tidbits-marci.com/?s=silicone+muffin – muffins, mini pancakes, poached eggs and more.
mini cheesecakes are also delish….I bake the graham crust in a toaster over for 10 minutes prior to filling with cheesecake mixture for the IP as the crust then comes out with a bit of crunch
Thanks for sharing your tip about toasting your graham crackers Tracy! We also love the pans for mini cheesecakes https://www.pressurecookingtoday.com/instant-pot-mini-cheesecake-bites/
These came out perfect!! Thank you for sharing this. I’ve tried a few other recipes that had the cottage cheese or cream cheese and I didn’t like the texture plus im lactose lol. These were perfect and going into my rotation. Thank you
That’s great – thanks Cat!
How many calories are in each egg bite?
Hi Brandi – about 72 calories per egg bite. Enjoy!
How does altitude affect the cooking/release times. We live at about 3700 ft which is 2600 ft higher up where we previously lived and we have found that cooking/baking times vary quite a bit from our previous lowlander altitude.
Hi Harold – the rule is to adjust for high altitude add 5% to the cook time for every 1,000 feet above 3,000 feet. I recommend keeping a notebook and writing down when something needs a longer cook time so you can replicate it every time. Or, make a note of it in your favorite cookbook. 🙂
Can you substitute the milk with almond milk?
That should work just fine.
Barbara’s instructions for the egg bites say “Generously spray two silicone baby food trays with nonstick cooking spray. ” While I didn’t make this recipe, I made this one: https://www.foodnetwork.com/recipes/food-network-kitchen/instant-pot-mini-frittatas-5451507
In my mind, this is essentially the same recipe. The Food Network recipe didn’t call for spraying the silicone trays/molds with cooking spray or greasing them in any manner. Hence I did not spray or grease them. My egg bites slipped out of the mold very easily. Thus while it’s okay to spray or grease the molds if you wish, I don’t think it’s a necessary step at all. Why? One of the beauties of using silicone is that food does not stick.
I would add that if you were using pyrex cups rather than silicone you may indeed wish to spray or grease them. I’d try them both ways to determine if even the pyrex cups need to be sprayed or greased.
Barbara ~ these were so good and so easy! Thank you for posting this recipe. I’ve tried 2 other recipes both added either cottage cheese or cream cheese. Although I like cottage cheese and cream cheese – blending as instructed just didn’t give the texture I was looking for. I have not ever had a Starbuck’s egg bite so I had nothing to compare to. Your recipe is perfect! I only had 1 egg bite mold so used that and a layer of silicone muffin cups with a rack in between ~ fabulous!! I cooked these in my Foodi. Thanks again.
Thanks DJ! Sounds like a smart way to stack them.
Question: I don’t have the silicone cupcake liners. What size glass custard cups would you suggest using- the 4 oz or 6 oz. Also what is the cook time when using these? Thanx
Hi Cheryl – I’ve used these 6 ounce Pyrex cups successfully many times https://amzn.to/2U9vXtM, be sure and use them with a rack. Your time will vary depending on how much egg mixture and what mix in you use in each cup, but I would try the 8 minute cook time.
Hi Barbara
I would like to make this recipe in order have on had to give to a friend who has children, so I would like freeze them. Can you tell me if they freeze well?
Hi Laural – they do freeze well.
I don’t see any video…
Hi Gale – the video will be in different places depending on whether you’re watching it on a desktop computer or mobile. On desktop it is right above the paragraph that starts What I love about… You may have to click the play arrow if it doesn’t automatically play for you. If you’re using your mobile phone it will be right underneath the paragraph Update: To show you easy … paragraph. It may just take a little longer to load the video than it does for pictures. Thanks for your patience!
Hi Barbara, I looked for the video on my PC above “what I love about” and the video showed a few chicken and beef recipes but not the one for egg cups. Would you be able to post the link on here please. Thank you! Christina
You can also watch it on Facebook https://www.facebook.com/PressureCookingToday/videos/2162946467351208/
This is a recipe I forgot ALL about! I have everything for them too. I made a Mexican themed one when I tried them and they were delicious…perfect for a quick breakfast. I’ll have to dig out my egg molds and make some more.
The last time I did them on a rack….I think I’ll use my silicone sling this time like you did. I don’t know what I did without that thing!
I tried this recipe using stackable pans as I wanted to make 12 muffins. When I opened the pressure cooker after the appropriate time, they weren’t even cooked! Would using stackable pans make a difference in the recipe? Or doing 12 instead of 4 or 5? I used the same recipe last week only cooking 4 on a trivet and they out perfect. I’m confused as to what went wrong. Thanks for any help!
Hi Amy – yes, using stackable pans changes the timing. Any time something is enclosed in a pan it slows down the cooking. Even covering with tin foil when making a cheesecake you need to add 5 minutes to the cook time.
This was FABULOUS. I am a Vegetarian so I subbed the bacon with the Morningstar Farms Veggie Bacon. I also added a little heavy cream to the egg mix.
Thanks for the great recipe
Awesome! Thanks for sharing 🙂
I just made these this morning and they are delicious! I did not have silicone baking cups, but used glass custard cups. I wonder though if I should decrease the time with glass. Can’t wait to try again maybe adding a little milk or cream plus veggies! Thanks so much for posting such yummy and easy recipes!
Thanks Sharon! Glad you enjoyed them. Definitely try reducing the cook time if you feel it’s necessary.
I cook them just nestled next to each other on a trivet. up to 18 no problem.
Thanks for sharing Rebecca!
I’ve had the 6qt Instant Pot for a year now and was lucky enough to get the 3 qt for Christmas this year. I’ve been cooking eggs and just love using the pressure cooker for that but have recently “discovered” the steam feature makes incredibly light and fluffy eggs. I use two eggs, two tablespoons of heavy cream, one tablespoon of butter and some cheese (sorry, I don’t measure the cheese). I zip all ingredients in a ninja/bullet type cup blender and then pore into a large silicone muffin cup and loosely cover with foil. I use 1 cup of water and the steamer trivet. I close the lid and vent and put it on the steam feature for 8 minutes and let it naturally come down in pressure for 10 minutes. The eggs are perfectly cooked and so light and fluffy. This is my new favorite. I absolutely love my instant pots.
Thanks for sharing your tips Caren!
I tried this and its soooo great – love the ease of the blender and I think the cream and butter makes it perfect. I am curious if its the Steam vs high pressure that makes it light and fluffy. I can’t compare to the original recipe but I did try making that type of egg muffin in the oven and it was horrible – dry and hollow
I’m a little late to this thread, but I was really excited to see this recipe with fewer ingredients and instructions for a longer cook time. I’ve seen a number of egg bite recipes online that use the Steam setting and I was always disappointed that the bites came out so soft and fragile. I haven’t made this quite yet, but I’m going to give it a try using the High Pressure setting and the longer cook time.
I made this in a little spring pan and it was so good. Cooked to perfection
This is a wonderful recipe, light and soft, not dense like ones I have made in my oven. I am on WW so i used Canadian Bacon instead of the bacon. I will splurge on the weekend and use bacon next time. I did add 2 T. FF Half and Half and spinach. I covered mine with foil, made 7 using two tiers. Cooked them for 10 min. with 2 min. natural release then quick released after that. This was the first time using a silicone muffin cup and they worked great. Thank you!
Thanks for sharing Carrie!
I food prep on Sunday afternoons for the coming work week and was so excited to see these as I have been baking them in the oven and promptly went to Amazon to purchase the silicone cupcake liners to use. I did my first batch yesterday morning and they would have been worthy of a Pinterest fail picture. lol They were all kinds of stuck in those silicone liners and I ended up with a big mess. After doing a little more reading, I learned I would probably need to spray the liners with nonstick spray, so I tried again and they turned out perfect. My next goal is to stack them so I can do 10 at one time. I used the same steamer basket as in your picture, so I assume I can cover the top of that with foil and stack the other 5 on top?
I did change the recipe as I’m on WW – I filled the cups with fresh spinach, chopped tomatoes, diced ham, a little cheese and then poured Egg Beaters over all of that. I filled the cups with everything but the Egg Beaters, then placed them in the pot in the steamer basket and poured the Egg Beaters in each cup, so I didn’t have a problem spilling. I also cooked them at 10 minutes HP as 8 minutes seemed a tad undone.
Anyway – I’m thrilled with the results – I package two together and wrap in plastic wrap to bring to work. Pop them in the microwave with a little salsa and it’s a really good breakfast, and the ones today seemed fluffier since they were cooked in the Instant Pot vs. the oven.
Thanks a million for another great idea, Barb!
So nice to hear you’re loving the idea. Such great tips! Thanks for sharing Brenda.
Question: Do you have to cover them with foil or something while cooking, to keep from getting condensation in the cups?
Thanks!
Cindy
Hi Cindy – the little bit of condensation pretty much gets absorbed into the egg so you don’t need to cover it with foil. If you’re concerned you could cover it with foil but you’ll need to add extra time. Enjoy!
I just made these but used 5 eggs with about a tablespoon of milk mixed in and added veggies; peppers, mushrooms and tomatoes. It ended up making 10 muffins.
Sounds delicious! Thanks for sharing Katie 🙂
How about freezing them?
Hi Sara – yes, I’ve frozen them with good results.
How many can you make in there at one time? Just curious, as I meal prep and make 10 for the week in the oven.
Hi Sharon – as many as will fit. You can stack a second layer like I did with my cheesecakes https://www.pressurecookingtoday.com/pressure-cooker-robin-egg-mini-cheesecakes/
Is the steamer basket in the picture the one you used in your pressure cooker? I have the same one, but I wasn’t sure with the plastic part that it could go in. Thanks!
Hi Erika – yes, the OXO steamer works great in the pressure cooker. It’s my favorite.
I second that on the OXO steamer!
Hello Barbara and readers! I was very excited to try this recipe, as I’m not crazy about the way egg muffins come out in the dry heat of the oven. (I make them weekly.) I followed the instructions, but used finely chopped red pepper and cooked ground breakfast sausage. Cups were filled nearly to the top. (It sure is tricky getting them on the steamer basket in the cooker without spilling!) I did put 1-1/2 cups of water in the cooker beforehand. They were indeed done in 8 minutes + 2 minutes before quick release, but they look as if they may have taken on water. Kind of wet, soggy, and spongy and malformed. (Certainly not as pretty as the picture here!) I’m wondering if anybody else has had this experience. My 6 qt. electric Cuisinart cooker has a minimum requirement of 1/2 cup of liquid, so I’m suspect that with the 1-1/2 cups it may have boiled over and got into the eggs. I have no proof, obviously since you can’t see in there! But I’m just checking to see if anybody has had this happen and less water solved the problem. I’ve not tasted them yet, as I make them for my husband to take for lunch. (Not worried because he eats anything!) Thank you!
Hi Laura – sounds like they may have been overcooked if they were spongy. You could definitely reduce the amount of water you used and fill them less full, and reduce the cook time. You could also make a crustless quiche and cut it in individual portions if that’s easier than the cups https://www.pressurecookingtoday.com/pressure-cooker-crustless-tomato-spinach-quiche/ 🙂
Thank you, Barbara! I’m going to try again next week. I’m not going to quit until mine look as pretty as the picture here! 😉 I may try the Pyrex custard cups since I have those as well.
Great! The Pyrex on a rack would sit more stable – just be sure you have a way to get them out. https://www.pressurecookingtoday.com/how-to-get-a-pan-out-of-the-pressure-cooker/
Still runny after 8 minutes. Will put back in for a couple of minutes.
Hi Rich – timing also depends on what cups you’re using. But there’s no problem cooking them just a little longer. Enjoy!
Two more minutes and they are fine. Not sure what I was expecting, but these are good.
Thank you! Once again, a great IP recipe from you. I made these tonight in such short notice for my son to heat up tomorrow a.m. (he is 12). I used white onion but other than that followed to a tee. Was perfect!
Thanks Patty! Sounds like you’re a great mom.
I made these this morning and they came out great. I used diced onion and bell pepper instead of the bacon and green onion. Next time I will try Canadian Bacon and green onions. They slipped right out of the custard cups. I stacked two on top of two using an additional trivet. Thanks for this recipe, Barbara.
Sounds great Ann – it’s fun to be able to stack them.
I was going to do these in glass custard cups, like the ones you used for your creme brulee. Would I need to cover these with foil, or is that only for custard type things. Thanks for all your help.
Hi Ann – I didn’t cover these but you could if you wanted, you’ll need to increase the cooking time if they’re covered. Be sure and spray you cups with non-stick spray.
How much extra time do you think they would need?
Probably only another 1 or 2 depending on how much egg you use.
Thank you so much!
I made some of these for my baby using a silicone tray of mini elmo faces. I guessed at the time because they are very small cups and did 3 min. They seemed cooked through, but we’re difficult to remove (some stuck to tray and broke apart). Could they have used another minute or two? I don’t bake much, but I thought that things generally came out of silicone easily. Thanks!
Hi Casey – others have mentioned spraying the silicone cups with non-stick spray. You could also use glass custard cups sprayed with non-stick spray. Maybe all the lines in the elmo make it hard to release.
Could you double the recipe and make 8 or triple and make twelve.
Hi Tammy – you can make as many as will fit in your pressure cooker. Enjoy!
Can recipes for power pressure cooker xl be cut in half? ..is just me. .not a big family
Hi Terry – most recipes can be cut in half, just use the minimum amount of liquid required to come to pressure. Have fun!
This is great! Can you also do a egg casserole in the PC?
Thanks Megan! Yes, you definitely can https://www.pressurecookingtoday.com/pressure-cooker-crustless-meat-lovers-quiche/
I made these tonight with eggs that were about to expire and they were delicious!! Hard to believe there is no flour in them! Don’t think I will be making eggs any other way!! My 5 yo who only likes plain scrambled eggs with nothing in them loved them too! Thanks!! Can’t wait to try out more recipes!!
Thanks Sharon for letting me know how much you liked them!
I have just made this in an Aldi Electic Pressure cooker (Delta make) bought in UK, which cooks at around 10psi. I used silicone cups and home made lemon pepper which was lemon zest and fresh pepper mixed but the lemon zest was not dried, added some chopped honey gammon which I had in the freezer and small amount of chopped onion softened in butter. Cooked for 10 min with 2 min rest before letting out the steam. They came out perfect. What a good idea. Thanks for the recipe.
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thanks for letting me join, I am new to this
Hello Barbara, question…can I use a rack (like a cake rack) on bottom of my stove top fagor and a 6 cup cupcake silicone holder for this recipe? Do you think it would work? My son just graduated from college and I gave him lessons on pressure cooker and gave him a PC also with my steamer basket when he moved away. Only a rack for bottom of my PC. do I have.
I made these in my Fagor Electric dual cooker. I used the silicone cups from the desert maker I have. The eggs did not completely set. I’m thinking 9 minutes instead of 8?
Hi Sharon – yes, if the eggs weren’t completely set you could try adding an extra minute or if they were almost set, letting the pressure release naturally for a longer time. The heat from the pressure cooker will continue to cook them as the pressure releases. If something isn’t cooked enough in the pressure cooker, it’s easy to lock the lid in place again and cook it another minute. The pressure cooker will come to pressure quickly when the ingredients are hot. Thanks for your comment. I hope you enjoyed them.
I have an older pressure cooker where the water has to start boiling and releasing steam before the weight is put in place. How should I convert the recipes to accommodate my cooking needs?
It takes a while for the electric pressure cooker to come to pressure too. The time doesn’t start to count down until the steam seals up the lid. So I think the timing would be the same as when you put the weight in place and start a timer.
Well, that’s easy and it’s certainly worth a try. I love your blog! I don’t know many people who love their pressure cookers. My mom used them — back in the day when they were painted avocado green! I’ve owned several but have given all but one to my kids. Now you are teaching me new ways of thinking about pressure cooking. It’s more versatile than I ever would have guessed. Keep on blogging and I’ll keep on reading and trying your recipes. Thank you!
Thanks Vicki! My mom made some great meals in her pressure cooker too. Although hers was never green. 🙂
Thanks, Barbara. I will try these in the next week.
Made them this morning….they were great. My wife is from the Ukraine and she just loved them also. Thanks. Its so nice to have you suggestion for cooking here in the Ukraine.
That’s great! Thanks for taking the time to let me know you loved them.
Several questions: Where do I get the silicon cups? Can I substitute aluminum cups or paper cups? To refrigerate extras – do I remove the cups first? If so, what do I put the muffins in while refrigerated? How long can these be saved in refrigeration? I am 72 and don’t eat a lot at one time and am also fairly new to cooking for myself. Great recipe ideas but I have little imagination when it comes to some details. Keep them coming, please.
Thanks for the questions Paul – I bought my silicone cups online at Amazon http://www.amazon.com/Chicago-Metallic-Baking-Essentials-Silicone/dp/B0047T6UQI/ref=pd_sim_k_9. They are a little bit flimsy and I’ve bought another set to try soon in a pretty flower shape http://www.amazon.com/Freshware-CB-305-12-Pack-Silicone-Reusable/dp/B009ANCUCO/ref=sr_1_13?ie=UTF8&qid=1377776757&sr=8-13&keywords=silicone+cups. You can also find the silicone cups in most cooking supply stores. My local grocery store also sells several different varieties.
You would not want to use aluminum or paper cupcake liners. They would not be sturdy enough. You could use glass custard cups or ramekins, or even an oven safe mug. Be sure and spray them with non-stick spray before adding your ingredients. You can remove the eggs for the cups, put them in a baggie and refrigerate them for a week.
I hope you’ll give them a try. Have fun cooking!
This is such a good idea!
Thanks Kalyn! You’ll have to give it a try and let me know what you think.