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4.42 from 12 votes

Instant Pot Keto Egg Cups on the Run

Super fast way to make a low carb, keto portable breakfast. Individual egg cups allow you to customize each cup for a variety of flavors.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Courses
Cuisine: American
Servings: 4
Calories: 115kcal
Author: Urvashi Pitre

Ingredients

  • 4 Eggs
  • 1 cup diced vegetables such as onions, bell peppers, mushrooms, tomatoes
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup Half and Half
  • salt and ground black pepper
  • 2 tablespoons chopped cilantro (or other herb of choice)

For Finishing

  • 1/2 cup shredded cheese of choice

Instructions

  • Mix together eggs, vegetables, cheese, half and half, salt and pepper and chopped cilantro if using. Divide amongst four 1/2 pint wide mouth jars or other containers. Place lids on top but do not tighten. Their purpose is to keep water out of the eggs.
  • Place 2 cups of water in your Instant Pot, and place a trivet in the pot.
  • Place the egg jars on the trivet.
  • Cook for 5 minutes at high pressure, and quickly release remaining pressure.
  • Top with remaining 1/2 cup of cheese, and either broil or place in air fryer for 2-3 minutes, until the cheese on top is melted and lightly browned.

Nutrition

Calories: 115kcal | Carbohydrates: 2g | Protein: 9g | Fat: 9g