Ingredients
5 eggs, large
⅓ cup diced tomatoes
3 tablespoons canned diced green chilies
2 tablespoons milk, 2%
1 teaspoon ground black pepper
½ teaspoon hot pepper sauce
½ teaspoon salt

Instructions
Beat eggs and milk in a large measuring cup. Add salt, pepper and hot sauce.
Place a small amount of diced tomatoes and diced chilies in the bottom of each silicone cup. Fill cups ¾ with egg mixture.
Add 1 cup of water to Instant pot, place trivet into pot and carefully lower egg mold onto trivet. Secure lid, set vent to "sealing" and select manual/pressure cook for 8 minutes.
After cooking is complete, do a quick release and remove lid when pressure has released. Carefully remove egg mold/trivet and let let for 5 to 10 minutes before serving.