Instant Egg Bites with Broccoli and Ham

Ingredients

• 6 eggs
• ½ cup heavy cream
• ¼ cup cream cheese (softened)
• ½ cup grated cheddar cheese
• 1 tablespoon chopped fresh chives
• ½ teaspoon salt
• freshly ground black pepper
• 1 cup chopped broccoli
• ¾ cup diced ham
• 8 4-ounce jelly jars with screw top lid

Instructions

1. Combine the eggs, heavy cream, cream cheese and cheddar cheese in a blender or mini food processor and blend until smooth – it won’t take much. Stir in the chives and season with salt and freshly ground black pepper. (Go easy with the salt since you’ll be adding ham, which is quite salty.)
2. Spoon the broccoli and diced ham evenly into the 6 jars and then pour the egg mixture into each jar. Screw the lids on, only fingertip tight. It should be easy to unscrew them.
3. Pour 1 cup of water into the pressure cooker or Instant Pot®. Place a rack on the bottom of the pressure cooker insert. Stack the jars on top of the rack. Cover and lock the lid in place.
4. Pressure cook on HIGH for 5 minutes. Allow the pressure to release NATURALLY for 10 minutes, and then open the valve and release the rest of the pressure.
5. Carefully remove the jars with tongs. Let the egg bites rest for 5 minutes before serving or allow to cool and store in the refrigerator for up to 5 days.