Breakfast

Instant Pot Egg Souffle is for Breakfast.

Instant Pot Egg Souffle takes 10 minutes to prepare.

Instant Pot Egg Souffle takes 20 minutes to cook.

Instant Pot Egg Souffle makes 7 servings.

The ingredients for Instant Pot Egg Souffle are:

3.3 oz Chedder Cheese, medium, Tillamook
8 large Egg, fresh, whole, raw
6 oz Venison, ground
1 cup Milk, 3.25%
3 serving Amy's Kitchen Black Bean & Corn Salsa, 2 Tbsp
1 cup, chopped Swiss Chard
1 tsp Garlic
1 tbsp Olive Oil
.25 tsp Pepper, black

Here is how you make Instant Pot Egg Souffle:

Blend all until airy. Split mixture evenly between 7, 8 oz mason jars and cover each jar with either mason jar lid or foil. Prepare your Instant Pot by putting minimum amount of water(1-2cups) in the pot and, using the trivet, place the jars in the pot. Use the steam setting. Steam for 8 minutes. Natural release for 10 minutes. Manual release and serve. If make for meal prep, keep in fridge for up to a week or in the freezer for up to 3 months. Reheat in microwave.Serving Size: makes 7 servings Number of Servings: 7Recipe submitted by SparkPeople user QUEEN~PLANT.

The nutritional information for Instant Pot Egg Souffle is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 229.8

• Total Fat: 14.8 g
• Cholesterol: 251.6 mg
• Sodium: 311.9 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 0.6 g
• Protein: 19.0 g

The dietary needs meet for Instant Pot Egg Souffle is Low Carb