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<\/p>\nInstant Pot Ramekin Eggs<\/p>\n
<\/p>\n
1 T. ghee, plus more for greasing<\/p>\n
2 C. mushrooms, chopped (or other veggies of your choosing)<\/p>\n
salt<\/p>\n
1 T. chives, chopped<\/p>\n
3 eggs<\/p>\n
3 T. heavy cream<\/p>\n
<\/p>\n
Using the saut\u00c3\u00a9 setting of a multicooker, melt ghee, then saut\u00c3\u00a9 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.\u00c2\u00a0 \u00c2\u00a0The multicooker pots are nonstick, and so you shouldn\u00e2\u20ac\u2122t need to wash them. Simply add 2 C. of water to the bottom of the Instant Pot.\u00c2\u00a0 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. They\u00e2\u20ac\u2122ll be hot, so use heatproof oven mitts or mason jar lifters (if you have them).<\/p>\n","protected":false},"excerpt":{"rendered":"
Instant Pot Ramekin Eggs 1 T. ghee, plus more for greasing 2 C. mushrooms, chopped (or other veggies of your choosing) salt 1 T. chives, chopped 3 eggs 3 T. heavy cream Using the saut\u00c3\u00a9 setting of a multicooker, melt ghee, then saut\u00c3\u00a9 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…<\/p>\n