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PdfDrain the cottage cheese (15–20 min): Line a fine-mesh strainer with a paper towel and set over a bowl. Add the cottage cheese and refrigerate 15–20 minutes.
Prep the mold and fillings: Grease all 7 wells of the silicone mold with the oil. Add water to the Instant Pot and set the trivet inside. Finely dice the smoked chicken, chop the spinach, and shred the Gruyère if not already done.
Blend the base (30–45 sec): Add whole eggs, egg whites, drained cottage cheese, hot sauce, salt, pepper, and nutmeg to a blender. Run 30–45 seconds until completely smooth and slightly frothy.
Fill the mold: Divide the Gruyère, chicken, and spinach evenly across the 7 wells. Pour the blended egg mixture over, filling each well about ¾ full.
Cover and load: Cover the mold tightly with foil. Lower onto the trivet in the Instant Pot.
Pressure cook (8 min high + 10 min NPR): Seal the lid, valve to sealing. Pressure cook on HIGH for 8 minutes. Then natural release for 10 minutes.
Rest before unmolding (5 min): Carefully lift the mold out. Let cool 5 minutes in the mold before unmolding.
Unmold and serve: Invert the mold onto a plate or cutting board and gently push each bite out from the bottom.