Melt butter in a small frying pan

Add chopped onions

Sauté onions until they begin to soften and turns transluscent - 3 - 5 minutes

Add chopped spinach

Cook until onions and spinach are soft and cooked through - 2 - 3 minutes

Remove from heat and set pan aside

Place eggs, salt, pepper, and Farmer's Cheese in a blender or food processor

Blend for 1 - 2 minutes unitl mixture is smooth

Oil egg bite mold with melted coconut oil - don't skip this step, the eggs will stick to the mold

Pour egg mixture so molds are no more than ¾ full - for more nicely shaped bites, fill about ⅔ full

Lightly drop in spinach and onions until it is evenly distributed in each egg bite

Top each cup with the grated Parmesan

Add one cup of water to Instant Pot inner pot

Place trivet in inner pot

Gently place egg bite mold on top of trivet

Place a cut piece (or purchse round) of parchment paper over egg bite mold

Place Instant Pot lid on pot and make sure to set to sealing

Select the Steam option and set for 10 minutes

When egg bites are done cooking, allow to Natural Release for 10 minutes

If pressure hasn't dropped, use the quick release valve

Remove eggs from Instant Pot - they will be puffed up, but will deflate during cooling

Cool in mold on wire rack for 5 - 10 minutes

Remove bites from mold by loosening with a butter knife and then gently lifting them out (some molds come with a tool to do this)

Serve immediately or store in refrigerator for up to four days

To reheat: mircowave for 30 seconds or air fry one minute