Spinach Gruyere Instant Pot Egg Bites

Heat skillet to medium and add cooking spray. Once hot, add spinach and saute until just wilted, about 2-3 minutes.

Add all remaining ingredients to a blender, and blend for 15-30 seconds, until smooth.

Grease an Instant Pot Muffin Mold and evenly distribute, spinach, followed by the egg mixture among them.

Cover mold with aluminum foil and place on the Instant Pot metal trivet. Add 1 cup of water to the Instant Pot basin, and place the trivet (with the mold) in the basin.

Set the Instant Pot to sealing and press steam for 10 minutes.

Let Instant Pot naturally release for 10 minutes, then manually release. Once the safety valve has dropped, take the lid off and carefully remove the mold. It will be hot – use a dish towel or oven-safe mitten to protect your hands.

Carefully remove the foil, and let cool for 10 minutes prior to eating. Enjoy while hot or store for future snacks and meals.

Once fully cooled, store in the fridge for 3-5 days or freeze for up to 3 months.

To reheat from the fridge, place in the microwave for 30 seconds. If reheating from the freezer (do not thaw first), wrap bites in a paper towel and then heat in the microwave for 1-2 minutes.