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Instant Pot Eggs with Salsa
Course
Breakfast
Cuisine
Mexican
Keyword
Eggs with Salsa
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
2
Calories
63
kcal
Author
Corrie
Ingredients
¾
cup
prepared salsa
2
eggs
to taste
Salt and freshly ground black pepper
1
tablespoon
fresh cilantro leaves
chopped
Instructions
Arrange a steamer trivet in the bottom of Instant Pot and pour 1 cup of water.
Lightly grease 2 ramekins. Set aside.
Divide the salsa between prepared ramekins evenly.
Carefully, crack an egg in each ramekin over salsa and sprinkle with salt and black pepper.
With a -piece of foil, cover each ramekin tightly.
Place the ramekins on top of trivet.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 20 minutes.
Press “Cancel” and allow a“Natural” release.
Remove the lid and transfer the ramekins onto a wire rack.
Serve warm with the garnishing of cilantro.
Nutrition
Calories:
63
kcal
|
Carbohydrates:
1
g
|
Protein:
6
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
164
mg
|
Sodium:
63
mg
|
Potassium:
62
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
251
IU
|
Vitamin C:
1
mg
|
Calcium:
25
mg
|
Iron:
1
mg