- 9 eggs
- 1/3 cup sour cream or yogurt
- 2 tbsp grated Parmesan or sharp cheddar
- 2 tsp chopped fresh basil
- Salt and pepper
Spray a 7-pocket egg bite mold with baking spray. Put it on the trivet with the long handles while it’s on the counter. This makes it much easier to lower into the Instant Pot.
Whisk together 2 of the eggs, the sour cream or yogurt, cheese, basil, salt and pepper. Pour about a tablespoon of this into each pocket. Break one whole egg into each pockets and top with the remaining egg/cream mixture. Fill them almost to the top. No need to cover them.
1 1/2 cups water into the Instant Pot. Lift the trivet and egg mold into the pot, close it and lock the lid. Make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and – buttons to get to 2 minutes.
When it beeps that it’s done, leave it for exactly 1 minute 45 seconds natural release. Immediately flip the valve to Venting for a quick release and when the pin drops, open the pot and lift out the trivet and egg mold.
Let them sit for a minute and then put a plate over the mold and invert the soft-boiled egg bites onto a plate.