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
0 from 0 votes
Print Pin Rate
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 my FREE recipe index, where you can find the best Instant Pot recipes. If you love this recipe, please pin and share it. Thanks!

Hotel? Trivago
Instant Pot Recipes? Corrie Cooks

Leave a Reply

Your email address will not be published. Required fields are marked *