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Instant Pot Eggs in Bell Pepper Cups
Course
Breakfast
Cuisine
American
Keyword
Eggs in Bell Pepper Cups
Prep Time
10
minutes
minutes
Cook Time
4
minutes
minutes
Total Time
14
minutes
minutes
Servings
4
Calories
100
kcal
Author
Corrie
Ingredients
4
bell peppers
4
eggs
to taste
Salt and freshly ground black pepper
1
tablespoon
fresh parsley
minced
Instructions
Arrange a steamer trivet in the bottom of Instant Pot and pour 1 cup of water.
With a sharp knife, cut the bell peppers ends to form a small cup. Carefully, remove the seeds completely.
Break 1 egg in each bell pepper cup.
Cover each bell pepper with a piece of foil.
Place the bell peppers on top of the trivet.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 3-4 minutes.
Press “Cancel” and do a quick release.
Remove the lid and transfer the bell peppers onto serving plates.
Sprinkle with salt and black pepper and serve immediately with the garnishing of parsley.
Nutrition
Calories:
100
kcal
|
Carbohydrates:
8
g
|
Protein:
7
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
164
mg
|
Sodium:
68
mg
|
Potassium:
317
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
4048
IU
|
Vitamin C:
153
mg
|
Calcium:
34
mg
|
Iron:
1
mg