Spray cups with nonstick cooking spray. Sprinkle bacon into each cup.
Add eggs, cheddar cheese, cottage cheese, half and half and a pinch of salt into a blender. Process until smooth and mixed well. Pour into cups, filling about 2/3 full. Cover with foil.
Make a foil sling by folding a long piece of foil in half. Place under the egg cups and use it to lift the pan into the pot.
Place 1 cup of water into the bottom of an instant pot. Place the trivet into the pot. Place the egg cups into the pot and tuck in the foil if it extends beyond the top of the pot. Place the lid on the pot and seal it. Close the pressure release valve.
Set the pot to steam, high pressure for 8 minutes. When cooking cycle is complete, let the pot naturally release for 10 minutes. Release the pressure valve and open the pot. Carefully remove the pan and remove the foil. Invert the pan onto a plate and the cups should pop right out. If not, gently squeeze the eggs out.