Add the eggs, ricotta cheese, cheddar cheese and sea salt to a blender, then pulse until well combined.
Spray the silicone egg bites mold with olive oil so they're easier to remove. Divide the bell peppers, shallots and ham evenly among the cavities in your egg bite mold. There should be about 1 tablespoon of filling per egg bite.
Pour the egg and cheese mixture over the ingredients in your mold, leaving space for them to rise, then place the lid on the mold (if your mold doesn't have a lid, you can use foil to cover the top).
Add one cup of water the the bottom of your Instant Pot pan. Transfer the covered egg bite mold into your Instant Pot with the trivet (do not place directly into the pot without a trivet).
Seal the Instant Pot, then cook on High Pressure for 10 minutes for firmer egg bites or 12 minutes on Steam mode for a silkier, sous vide like texture. Allow the pressure to release naturally for 10 minutes, then you may release the remaining pressure and open the lid.
Remove the egg bite mold and trivet, allow to cool slightly then turn them out onto a cutting board or plate.
Serve your Instant Pot Egg Bites warm or refrigerate for a maximum of 2-3 days to enjoy later.