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Instant Pot Veggie-ful Sous Vide Egg Bites

  • Author: Lawfully Lean


  • 8 eggs, whisked
  • 3/4 cup of part-skim ricotta cheese (1 fixate red container)
  • 3/4 cup of low-fat cottage cheese  (1 fixate red container)
  • 1 cup of feta cheese (3 fixate blue containers)
  • 2 cups of chopped sautéed veggies of your choice
  • cooking spray
  • salt and pepper to taste


  1. Chop enough veggies to equal 2 cups when sautéed (about 3 cups raw).  I used 1 bell pepper, a bunch of mushrooms, and several broccoli florets.  Spray a nonstick pan and over medium heat sauté your veggies until they are softened, but still have some crunch. If there is any excess water in your pan, remove it.
  2. Meanwhile, in a blender combine eggs and all cheeses.  Blend until smooth.
  3. Add egg mix to veggie mix in a medium bowl.  Add salt and pepper.
  4. Spray your silicone molds with EVOO spray.
  5. Spoon 1/4 cup of your mixture into each mold.  Cover each try with foil.
  6. Add 1 cup of water to your Instant Pot.  Place the trivet at the bottom.  Stack the 2 trays on top of one another.  Set on Manual (High) for 8 minutes. When done, let slow release for 10 minutes.  Let cool for another 5.  Slide a blunt knife around the edges and loosen each bite to pop out. I like to let mine cool on a paper towel to absorb the extra moisture.  Serve immediately or let cool and store in the refrigerator or freezer.
  7. This recipe yields about 18 bites.  Which means you will run your IP two times in order to get them all cooked up.
  8. Reheat in the microwave.
  9. 3 bites = 1 red, 1/2 a blue, and 1/3 a green if you are doing fixate.


  • Serving Size: 3 bites