Parmesan Puffs 4 Ways


  • 2 egg whites
  • 4 oz good quality finely grated parmesan
  • 1 cup Water
  • 1 tbsp everything bagel seasoning
  • 1 tbsp very finely chopped bacon
  • 1 tbsp very finely chopped pecans
  • 1 tbsp paprika
  • In a medium bowl mix together egg whites and grated parmesan until it resembles loose mashed potatoes.
  • Form into 8 balls and refrigerate at least 30 minutes until firm.
  • Roll 2 parmesan balls in each of the 4 toppings (2 in bagel seasoning, 2 in bacon, etc.).
  • Place parmesan balls in a parchment-lined steamer basket.
  • Pour one cup of water in the Instant Pot and insert the steam rack. Carefully lower the steamer basket on to the steam rack.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  • When the time is up, quick-release the pressure.
  • Serve warm.
Previous Next