Instant Pot Ramekin Eggs
1 T. ghee, plus more for greasing
2 C. mushrooms, chopped (or other veggies of your choosing)
1 T. chives, chopped
3 T. heavy cream
Using the sautÃ© setting of a multicooker, melt ghee, then sautÃ© mushrooms together, until tender, caramelized, and reduced to 3/4 cup. Season with salt to taste. Meanwhile, grease the ramekins. When mushrooms are cooked, divide into ramekins. Top each with a teaspoon of chives, a freshly cracked egg, and a T. of cream.Â Â The multicooker pots are nonstick, and so you shouldnâ€™t need to wash them. Simply add 2 C. of water to the bottom of the Instant Pot.Â Add the trivet, and place the egg-filled ramekins on top. Secure and lock the lid of the multicooker. Pressure cook on low for 1-2 minutes. Quick release and immediately remove the top when the pressure has normalized. Carefully remove the ramekins. Theyâ€™ll be hot, so use heatproof oven mitts or mason jar lifters (if you have them).