Quick, Easy, Keto, Gluten-free, Kid-Friendly, Instant Pot Keto Egg Cups on the Run , in under 20 minutes.
These low carb, keto egg cups may not have been the fanciest things I’ve made in my Instant Pot, but they were delicious, and they gave me an excuse to also use my air fryer. Anything that requires 2 kitchen gadgets I love has to be worthwhile, right? More importantly though they make a very portable breakfast which would work well for those of us who hate eating as soon as we get up. Take one of these to the office and heat it up in the microwave for 30 seconds, and instant breakfast.
I used half pin t jars to make these , and the jars were only half full, so you could easily do two eggs in one but you may have to add another minute to cook them through in that case. You can mix and match whatever you’d like in these of course, but I’ll share these as I made them to give you an idea of proportions.
The recipe steps are for the Instant Pot Keto Egg Cups are:
- Chop vegetables and put in a bowl with eggs, cheese, half and half, salt, and pepper
- Cook PIP for 3 minutes at high pressure, quickly release pressure
- Sprinkle with cheese and either broil or put in your air-fryer for 2-3 minutes
Instant Pot Keto Egg Cups on the Run
Ingredients
- ▢ 4 ( 4 ) Eggs
- ▢ 1 cup ( 160 g ) diced vegetables such as onions, bell peppers, mushrooms, tomatoes
- ▢ 1/2 cup ( 56.5 g ) shredded sharp cheddar cheese
- ▢ 1/4 cup ( 60.5 g ) Half and Half
- ▢ salt and ground black pepper
- ▢ 2 tablespoons ( 2 tablespoons ) chopped cilantro , (or other herb of choice)
For Finishing
- ▢ 1/2 cup ( 56 g ) 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.
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Instant Pot Keto Egg Cups on the Run
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.
Instant Pot Keto Egg Cups on the Run https://twosleevers.com/instant-pot-keto-egg-cups-on-the-run/
I was reading this book on foods you should eat before you die (who knew there was such a thing?) and one of the things it listed was Sangkhaya Pandan Coconut Custard, a Thai coconut custard dessert that’s baked inside a squash. It looked amazing and I thought I’d try it, since I just happened to have an acorn squash sitting around.
Sangkhaya Pandan Coconut Custard | Pressure Cooker Recipe
So my recipe make custard in and out of the acorn squash because my squash was tiny. I’m going to post two recipes, one with the custard inside the squash and another with the custard just steamed . But if you plan to make this, buy a big enough squash, or plan to have some on the side as I did. If you want to make this outside of the squash, follow this recipe here.
LOOKING FOR MORE DELICIOUS THAI FOOD RECIPES? CHECK OUT MYTHAI GREEN CURRY RECIPE!
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Sangkhaya Pandan Coconut Custard in Acorn Squash
Ingredients
- ▢ 1 cup ( 240 g ) Full-Fat Coconut Milk
- ▢ 3 ( 3 ) Eggs
- ▢ 1/3 cup ( 0.33 g ) Truvia
- ▢ 3-4 drops ( 3 drops ) Pandan Extract , (or sub vanilla extract if you must)
- ▢ 1 ( 1 ) acorn or kabocha squash
Instructions
- Cut the top off the acorn squash and scoop out the seeds, membrane, and any soft squishy squash from the inside.
- Blend together the eggs, milk, sweetener and the pandan extract, and pour it into the acorn squash. Put the little top you cut off back as a hat on the squash, or cover it with foil.
- Place 2 cups of water into your liner, place a trivet in the liner, and place your acorn squash onto the trivet, making sure it doesn’t tilt. Mine fit neatly into the hole in the trivet but you may need to put the acorn squash in a bowl.
- Cook at high pressure for 30 minutes and let it release pressure naturally. A knife inserted into the custard should come out clean.
- Cool in refrigerator until the custard is set. The squash is pretty well-cooked so handle it gently as you transport your dessert back and forth.
- Cut into slices to serve, so each guest has some custard and some squash.
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