Instant Pot Jalapeño Scrambled Eggs with Cherry Tomatoes

This is the high protein fuel to your body after a night diet which is very healthy and tasty.

Instant Pot Jalapeño Scrambled Eggs with Cherry Tomatoes
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Course: Breakfast
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
  • 2 fresh eggs
  • cup cherry tomatoes halved
  • 3 small jalapeños seeded and chopped
  • 4 tbsp almond butter
  • 4 egg whites
  • 1 tsp dried thyme
  • 4 scallions chopped
  • to taste Salt and black pepper
  • Pour the butter in the Instant Pot and select “Sauté”.
  • Add tomatoes and jalapenos and cook for 2-3 minutes.
  • In a bowl, add eggs and beat until light. Combine with remaining ingredients except scallions and mixed well.
  • Transfer the mixture to instant pot and cook for 2-3 minutes.
  • Stir in scallions and cook for 1 to 2 minutes.
  • Secure the lid and cook under “Manual” and “High Pressure” for about 6-7 minutes.
  • Select “Cancel” and carefully do a quick release.
  • Remove the lid and serve hot.
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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