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Instant Pot Jalapeño Scrambled Eggs with Cherry Tomatoes
Course
Breakfast
Cuisine
Chinese
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
2
Calories
335
kcal
Author
Corrie
Ingredients
2
fresh eggs
1½
cup
cherry tomatoes
halved
3
small
jalapeños
seeded and chopped
4
tablespoon
almond butter
4
egg whites
1
teaspoon
dried thyme
4
scallions
chopped
to taste
Salt and black pepper
Instructions
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.
Nutrition
Calories:
335
kcal