10 Things You Must Know About Your Instant Pot! (Plus Instant Pot Egg Bite Recipe)

 10 things that you must know about your Instant Pot and an amazing egg bite recipe to get you through the morning!

10 things that you must know about your Instant Pot and an amazing egg bite recipe to get you through the morning!

I have officially decided to add Monday’s in the rotation of posts!  We are going to call it cooking with the kiddo!

And It is going to be a bunch of recipes that you can do with your kids!  I am even adding it on as an Instagram Live Post! You can see exactly what we are doing in the time that it takes it to do it!  (That means follow my Instagram!)

I’ve been reading a lot of people’s Instant Pot recipes, what their experience is with the Instant Pot, and how they feel about the Instant Pot and I figured it was about time for me to add a few things for you. And then an awesome egg bite recipe after!

instant pot egg bite

I actually got my first Instant Pot while I was still pregnant with my kiddo, so I’ve been using it almost exclusively for over 3 years.  As a chef, I hate coming home after work and making a lot of complicated meals, I just want to do something that is yummy and quick. So that is where amazing Instant Pot came in and here is how you can make yours better!

Top 10 things to know about the Instant Pot:



  1. Use stock instead of water-  If a recipe calls for water, please use stock.  Stock is a chef’s secret weapon. It will give you more flavor and bring out some of the natural flavors of vegetables and meats!  This will change your okay meal into an amazing one!

  2. Become friendly with the Saute function.  I know, most people want the least amount of steps possible, but if you learn to saute your vegetables down just a couple of minutes, you will notice that you will get more of that vegetables flavor and it melts together better!  Also, brown your meats before putting them under pressure. If you are doing a chicken breast season it with salt and pepper, put some oil in the Instant Pot and put it on the saute feature, brown each side for about 90 seconds. You will have a much more moist chicken breast and it will be bursting with natural flavors!

  3. This one is silly, but please make sure the sealing ring is on correctly every time.  From experience I know that the smell of burn Instant Pot is very unpleasant.

  4. Always Natural Release meat!  If you are making a roast or brisket or even chicken and the time is up, do not go to the quick release.  That will make the meat toughen up, you will lose a lot of the flavor and it really turns into a leather boot.

  5. You do not have to submerge pasta!  A lot of pasta recipes that I have seen treat the Instant Pot as if you are cooking something on the stove, this is not the case.  With how the Instant Pot uses pressure to cook, if you are making pasta, put the pasta in last and on top so that you do not overcook it with the rest of your ingredients.

  6. The Instant Pot does way more than just soup.  I know when I first got my Instant Pot, I thought that I would only really using it for soups and such.  I had never even actually heard of the Instant Pot, but within a couple of months it became my favorite kitchen gadget.  I have done everything from Thanksgiving turkey to soups to cheesecakes and brownies.

  7. If you are making vegetables for something like fajitas, instead of mixing the vegetables in with the meat wrap them in foil with a little oil, salt, and pepper.  Vegetables get into a smooshy texture, quick, in the Instant Pot. If you take them out of the water and point them in foil on a steaming rack, there is a better chance of them not completely becoming babyfood.

  8. Do not be afraid of seasoning in the Instant Pot.  So many people have said that their food was flavorless and this could be for several reasons, but the biggest one is probably because you cannot taste throughout the cooking process like on a stove.  So where you usually put 2 tbs of salt in something, you are only putting 1 or 2 teaspoons now. Season as if you are finishing a dish, not beginning. Do not be afraid of salt! Overseasoning is fixable, being turned off because there isn’t enough flavor is not!

  9. Eggs are quicker, less messy, and delicious in the Instant Pot! You can do eggs so many different ways in the Instant Pot, from boiled (I use the 5-5-5 method), to poached, to egg bites that will get you a week’s worth of breakfast in the time it takes to make one meal! (See recipe below) and it takes away from the unhealthy grease and frying that you’re used to.

  10. DO NOT BE AFRAID OF YOUR INSTANT POT! Did you get it for a gift and it has been sitting there for ages?  This is not your mom’s pressure cooker. They put in millions of safety features that stop most accidents that you’ve heard about in pressure cookers from happening.  Just make sure you’re using it correctly, like any other kitchen gadget, and you’re good to go. All you have to do is take that first step and do the water test!



Okay now to the egg bites!

They were super delicious and wonderful and did not take as long as I expected they would have.  I did do something silly and not check my seal after the first batch and now my apartment smells awful, but the second batch was exactly what I wanted them to be!  

instant pot egg bites

They are light, fluffy, and perfect if you’re on the go!

You can use whatever vegetables and meats you’d like, as well!

instant pot egg bites

Instant Pot Egg Bites

Krysten

Published 11/19/2018

Ingredients

  • 8 eggs
  • ½ red pepper, chopped
  • ¼ cup arugula
  • 10 grape tomatoes, halved
  • 6 pre-cooked breakfast sausages, cut
  • 2 thick slices deli turkey, chopped
  • 1 oz goat cheese
  • 1 oz cheddar, cubed
  • 1 oz gruyere, cubed
  • ¼ cup cottage cheese
  • ½ cup milk
  • Salt and pepper
  • ¼ tsp chili powder
  • ¼ tsp chili flakes
  • ¼ tsp paprika
  • 2 cups water

Instructions

  1. Put all eggs, cottage cheese, milk, and a few pinches of salt and pepper in bowl. Immersion blend until a little fluffy and pale yellow
  2. Put the arugula, tomato and goat cheese in 3-4 cups; put turkey, red bell pepper, and gruyere in 4-5 cups; put sausage and cheese into 4-5 cups
  3. Pour the egg mixture into the arugula cups and the turkey cups. Mix the chili powder, flakes, and paprika into the remaining mixture and pour in with the sausages.
  4. Put water into Instant Pot, place one silicone mold in the bottom, place steam rack on top of that, then the final mold. Put on Manual High for 13 minutes, let Natural Release when finished.
  5. Serve however you normally serve breakfast!
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