Instant Pot Egg Muffins with Chicken
- 4 eggs
- 1/4 tsp lemon pepper for seasoning
- 4 tbsp cheddar cheese shredded
- 1 green onion diced
- 4 slice precooked chicken breasts
Add water and place the rack in the Instant Pot.
In a mixing bowl, break eggs and whisk well. Add all the other ingredients and divide the muffin batter equally in muffin moulds.
Place these muffins on the rack.
Set to the “Manual” at high pressure for 10 minutes.
Select the “Cancel” and release pressure quickly.
Remove the muffins carefully and serve hot.