Instant Pot Spinach Egg Muffins

These mouth-watering spinach egg muffins are very light and delicious. You can kick start your day with these cute little muffins.

5 from 4 votes

Instant Pot Spinach Egg Muffins

Course Breakfast
Cuisine American
Keyword cheddar cheese, Spinach Egg Muffins, spinach leaves
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6
Calories 131 kcal


  • 4 eggs
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 tbsp cheddar cheese shredded
  • 1 green onion diced
  • 4 slices precooked bacon
  • 2 tbsp baby spinach leaves chopped


  1. Add 1½ cups of water in an instant pot and place a trivet in it.

  2. Take a bowl, all ingredients and mix it well.

  3. Divide the mixture into muffin moulds equally.

  4. Place these mould on the trivet.

  5. Lock the lid of the instant pot.

  6. Set the instant pot to “Manual” at high pressure for 8 minutes, release the pressure naturally through steam vent.

  7. Take out the muffins and enjoy.

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