2- Minute Pressure Cooker Keto Eggs en Cocotte with Feta and Herbs
2-minute pressure cooker keto eggs en cocotte feta and herbs is a very delicious, simple and fast low carb breakfast made in the Instant Pot.
Prep Time1 min
Cook Time2 mins
Total Time3 mins
- 2 tbsp butter
- 1 tsp fresh chopped thyme leaves
- 2 tbsp heavy cream or coconut milk for paleo
- 4 eggs
- 1 tbsp chopped chives
- 2 tbsp crumbled feta cheese ,can omit for paleo
- ¼ tsp sea salt
- ⅛ tsp black pepper
Using a paper towel wipe the sides and bottoms of each of the four 3-ounce ramekins with ½ tbsp butter.
Add ½ tbsp of heavy cream to each ramekin and sprinkle each with chopped fresh thyme leaves.
Crack an egg into each ramekin, being careful not to break the yolks. Sprinkle the chives on top of the eggs.
Add one cup of water to the inner pot of the Instant Pot. Lower the rack (the trivet that came with your Instant Pot) into the inner pot and place ramekins on the rack.
Close and lock the lid and turn pressure release valve to the Sealing position.
Select Pressure Cook (Manual) on Low-Pressure setting and set the timer (by using the + or - buttons) for 2 minutes.
Once cooking time is done, carefully using an oven mitt Quick Release all the pressure.
Using oven mitts or pot holder remove each ramekin from the Instant Pot.
Sprinkle each with feta cheese, sea salt, and black pepper. serve.
*all nutritional data are estimates based on the products I used*.
Yield: 4 servings, Serving Size: 1 ramekin, Net Carbs Per Serving: 1g.
Calories: 159kcal | Carbohydrates: 1g | Protein: 7g | Fat: 14g | Saturated Fat: 7g