Crack eggs into glass mixing glass with pour spout.
Add water and cesar dressing (can substitute this combo with milk, sour cream, yogurt, cottage cheese, shredded cheese). Stir well.
Dice chorizo, caramelized onions, and potato. I used leftovers, see above for substition ideas. The flavour options are endless!
Add your mixings into the egg mixture. Mix well.
Spray silicone mold with cooking spray.
Pour egg mixture into molds, leaving ¼" gap from the top. Ensure mixings are evenly distributed.
Add ½ cup of water to IP pot. Place metal rack in and silicone mold on top, carefully.
Put lid on and close. Ensure valve is set to sealing position.
Press "Pressure Cook", set timer to 7 minutes using the +/- button. Press "Pressure Level" button to set level to "Low". A small light indicator will show if it is "High: or "Low".
After the timer goes off you can do an instant release, or wait 5-10 minutes if you like a less fluffy egg bite. Remove lid after the valve has been set to release and the pressure has left the IP.
Remove silicone mold. If needed, use a spoon to loosen egg bites from mold and pop out. Serve on their own, in a wrap, dice up as scrambled eggs, on toast, and more.