Easy Instant Pot Eggs en Cocotte (Baked Eggs)
This Instant Pot Eggs en Cocotte recipe is easy to make, quick to clean up, and super delicious!
Servings: 4 people
- 8 eggs
- 4 T half & half or heavy whipping cream divided
- shredded cheddar or mozzarella cheese to taste (about 4 T)
- bacon bits to taste (about 4 tsp)
- salt & pepper desired amount
Crack 2 eggs into each prepared ramekin.
Top each ramekin with 1 T half & half or cream.
Sprinkle desired amount of shredded cheese, bacon bits and salt & pepper over each ramekin.
Pour 1 cup of water into Instant Pot. Place ramekins on trivet (you will need to stack them). Secure the lid, making sure the vent is closed.
Set pot to cook on low pressure for 3-4 minutes, depending on how hard or soft you like your eggs. Once time has expired, quickly release the pressure and remove the lid. Allow ramekins to cool before removing, as they will be very hot!