Place the trivet into the bottom of the Instant Pot liner and pour one cup of water inside.
To a blender or food processor, add the egg whites, the cheeses, butter, cornstarch, salt and hot sauce. Blend until it is smooth. Add the red pepper and sliced green onions and give it a few pulses to make sure they are distributed throughout the mixture.
Pour the mixture into a silicone egg mold and cover loosely with foil. Set the mold (or jars) into the liner, making sure they are sitting on top of the trivet.
Lock the lid of the Instant Pot into place and make sure the vent is in the SEALED position. Press the MANUAL button and adjust to HIGH pressure for 10 minutes. The Instant Pot will take about 10 minutes to come up to pressure.
Once the timer goes off, allow the pressure to naturally release for 10 minutes. Release any remaining pressure, lift the egg bites out and allow them to cool down about 10 minutes before popping them out of the mold.