Instant Pot Egg Muffins

Ingredients

• 1 teaspoon butter, room temperature
• 1/2 cup grated cheese
• 3 green onions
• 4 large eggs
• 2 Laughing Cow Creamy Light Swiss Cheese Wedges

Directions

1. Rub the baking cups with the butter, getting into every ridge so the muffins release cleanly later. Set the buttered cups on the Pressure Cooker Bakeware Sling.
2. Divide the grated cheese and green onions among the baking cups. Add the eggs and Laughing Cow cheese to a blender, then blend on medium-low speed for about 30 seconds, until the mixture is smooth and you no longer see bits of cheese.
3. Pour the egg mixture evenly into the cups. Fill each one only to the point where the cup changes from shiny to dull, which marks the max fill line.
4. Add 1 cup of water to the Instant Pot. Using the sling handles, carefully lower the cups into the pot without letting them tip, then fasten the sling ends together.
5. Lock the lid with the valve set to Sealing. Choose Pressure Cook for 8 minutes at low pressure. The pot will need about 7 minutes to build pressure before the timer starts.
6. After the cooking program finishes, allow the pressure to come down naturally for 5 minutes, then turn the Pressure Release to Venting so the rest of the steam can escape.
7. Remove the lid. The egg muffins will look very puffed, and that is completely fine; they will sink back into the cups while they cool. With heat-resistant mitts, open the sling clasp and transfer the sling to the counter.
8. Cool the egg muffins for a couple minutes, just until you can handle them comfortably. Gently pull the baking cup sides away from each muffin to release them, then serve warm. Refrigerate any extras for up to 3 days.