Crack eggs into a medium bowl and whisk.

Add shredded cheddar cheese, ricotta or cottage cheese, cooked meat, and salt & pepper to taste. Stir until well combined.

Fill each silicone mold cup 3/4 of the way full with the mixture.

Place a paper towel over the mold. Then place a sheet of tin foil over the paper towel and seal along edges of mold tightly. (This will prevent moisture from gathering inside of molds.)

Add 1 cup of water to the instant pot. Place the mold onto the trivet and put inside of the instant pot.

Close and lock lid into place. Make sure knob on back of unit is set to "sealing". Place unit on pressure cooker, high pressure, for 8 minutes. After 8 minutes is done, do a natural release for 10 minutes. Move knob in back of unit from "sealing" to "venting" and allow rest of steam to escape.

Once pin pops down, release lid of instant pot away from you.

Remove trivet carefully from instant pot.

Remove tin foil and paper towel from mold.

Allow omelet bites to rest in molds for 1 minute, then pop them out. Enjoy with your favorite condiments.