Prep Time: 8-10 min.
Cooking Time: 8 min.
Number of Servings: 6
Ingredients:
- 4 jalapeno peppers, seeded and chopped
- 1 teaspoon lemon pepper seasoning
- 12 eggs
- 1 cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- 1 ½ cups water
- Beat the eggs in a bowl; mix in the garlic powder and seasoning. Stir in the cheese and jalapenos.
- Divide the mixture between 6 muffin cups.
- Arrange Instant Pot over a dry platform in your kitchen. Open its top lid and switch it on.
- In the pot, pour water. Arrange a trivet or steamer basket inside that came with Instant Pot. Now place/arrange the cups over the trivet/basket.
- Close top lid to create a locked chamber; make sure that safety valve is in locking position.
- Find and press “MANUAL” cooking function; timer to 8 minutes with default “HIGH” pressure mode.
- Allow the pressure to build to cook the ingredients.
- After cooking time is over, press “CANCEL” setting. Find and press “NPR” cooking function. This setting is for natural release of inside pressure and it takes around 10 minutes to slowly release pressure.
- Slowly open the lid, take out the cooked recipe in serving plates or serving bowls and enjoy the keto recipe.
Calories - 223
Fat – 15g
Saturated Fat – 4g
Trans Fat – 0g
Carbohydrates – 6g
Fiber – 4g
Sodium – 146mg
Protein – 18g
