Place your egg mold on your trivet and place in the Instant Pot
Seal and cook on high pressure for 15 minutes
Natural release for 10 minutes, then quick release
Carefully remove your trivet with the egg mold on top and remove the foil from your egg mold.
(The tops of your muffins will be moist, but they will pass the toothpick test.) Pop your muffins out of your egg mold and enjoy!
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.