Step 1: Prepare Your Fillings & Molds

1. Cook Fillings: If using bacon, sausage, or vegetables like mushrooms, onions, or spinach, cook them first. Drain any excess fat from meats. Sauté vegetables to remove excess moisture (important to prevent watery bites) and let them cool slightly. Crumble or chop fillings into small pieces – they need to fit comfortably in the mold wells.
2. Grease Molds: Thoroughly spray the wells of your silicone egg bite mold(s) with non-stick cooking spray or lightly brush with oil. Don’t skip this step, even if the molds are non-stick – it guarantees easy release.
3. Distribute Fillings: Evenly distribute your chosen cooked fillings (like the crumbled bacon) into the bottom of each greased mold well. You can also reserve some to sprinkle on top later.

Step 2: Blend the Egg Mixture

1. Combine: In a blender, combine the eggs, cottage cheese (or ricotta/cream cheese), 1/2 cup shredded Gruyère cheese, salt, and pepper (and optional nutmeg or hot sauce).
2. Blend Until Smooth: Blend on medium-high speed for 20-30 seconds, or until the mixture is completely smooth, homogenous, and slightly frothy. Scrape down the sides if needed. You should not see any visible curds from the cottage cheese. This step is crucial for the final texture.

Step 3: Fill the Molds

1. Pour Carefully: Pour the blended egg mixture evenly into the prepared silicone mold wells, filling each one about 3/4 full. Leave a little headspace, as the eggs will puff up slightly during cooking.
2. Add Toppings (Optional): If desired, sprinkle the additional 1/4 cup Gruyère cheese or reserved fillings over the top of the egg mixture in each well.

Step 4: Prepare for Pressure Cooking

1. Cover Tightly: Cover the silicone mold(s) tightly with aluminum foil. Crimp the edges securely around the rim of the mold. This prevents condensation from dripping onto the eggs during cooking, which can make them watery. If stacking two molds, cover the top one tightly with foil.
2. Add Water to Pot: Pour 1 cup of water (or 1.5 cups for an 8-qt) into the inner pot of your Instant Pot.
3. Insert Trivet/Sling: Place the steam rack/trivet that came with your Instant Pot into the pot. Alternatively, use a silicone pressure cooker sling.
4. Lower Mold(s): Carefully lower the foil-covered mold onto the trivet. If using two molds, carefully stack the second mold directly on top of the first one (ensure the bottom one is stable).

Step 5: Pressure Cook

1. Secure Lid: Close the Instant Pot lid and ensure the steam release valve is set to the “Sealing” position.
2. Set Cooking Time: Select the “Pressure Cook” or “Manual” setting (button name varies by model). Set the cooking time to 8 minutes at High Pressure. Note: Some recipes call for 9 or 10 minutes. 8 minutes generally yields a softer, more custardy bite, while 10 minutes results in a firmer bite. Adjust based on your preference.
3. Pressure Build: The Instant Pot will take several minutes (5-15 minutes, depending on model and water temp) to come up to pressure before the cooking countdown begins.

Step 6: Release Pressure & Cool

1. Natural Pressure Release (NPR): Once the 8-minute cooking cycle is complete, do nothing for 5-10 minutes. Let the pressure release naturally (NPR). This allows the eggs to finish cooking gently and helps prevent a drastic temperature change which can affect texture. A 5-minute NPR often works well; 10 minutes ensures they are fully set.
2. Quick Release (QR): After the natural release time, carefully move the steam release valve to the “Venting” position to release any remaining steam (Quick Release or QR). Use a long utensil to avoid burns from the steam.
3. Remove Molds: Once the float valve (pin) has dropped, it’s safe to open the lid, tilting it away from you to avoid steam. Carefully lift the molds out using the trivet handles, a sling, or oven mitts (they will be hot!).
4. Uncover and Cool: Place the mold(s) on a wire rack. Carefully remove the foil cover (watch for hot steam). You will likely see some moisture on top; this is normal. Let the egg bites cool in the silicone mold for at least 5-10 minutes before attempting to remove them. They will firm up slightly as they cool and will be easier to handle.

Step 7: Remove and Serve/Store

1. Demold: Gently loosen the edges of each egg bite if needed, then invert the mold onto a plate or continue cooling on the wire rack. They should pop out easily if the molds were well-greased and the bites have cooled slightly.
2. Serve or Store: Enjoy immediately or let cool completely before storing.