Instant Pot Sous Vide Egg Bites

I am currently obsessed with Starbuck's Sous Vide Egg Bites, so when I saw Food & Wine's copycat recipe using the Instant Pot, I had to give it a try!  It's a really flexible recipe, so you can switch out ingredients to your liking.  I made one batch with just spinach and ham and called it "Green Eggs and Ham" for my children, and then made another with roasted red peppers and hot sauce for myself.  I did alter Food & Wine's cooking time, because I used bigger size jars.  You may have to play around with yours to see what time works best for yours.  If it comes out a bit undone, just throw it under the broiler in your oven for a few minutes until it's cooked completely through!

Rooter's Cabbage Casserole

1 Head of Cabbage
1 Onion, diced
2 Cans of Cream of Mushroom soup
16 oz Mayonnaise
2 Cups of Ritz Crackers, crushed
Olive Oil
Salt & Pepper
Cheddar Cheese

Slice cabbage into thin strips (roughly 2" x .25"). Combine 1 can of cream of mushroom soup with equal parts mayo.  Place half of shredded cabbage into a large 16x9 greased glass oven pan. Layer diced onions over cabbage, sprinkle with salt and olive oil, and half of the cream of mushroom and mayo mixture. Layer the rest of the cabbage, then cover with the remaining soup/mayo mixture. Cover with Ritz cracka ass mothafuckas. Cook at 350 for 90 minutes. Sprinkle with cheddar cheese for extra vitality and dexterity.