Get breakfast ready in a flash with these Instant Pot Egg Bites. Copycat Starbucks egg bites made in Instant Pot are tender and fluffy, require no blender, contain only one main ingredient and are customizable with your favorite fillings!
Other make ahead breakfasts we love are cottage cheese egg bites and Starbucks egg white bites.
Table of Contents
- Ingredients for Instant Pot Egg Bites
- Egg Bites Add-Ins and Toppings
- How to Make Egg Bites in Instant Pot
- What Is the Best Silicone Egg Bites Mold?
- Can I Make Instant Pot Egg Bites without a Silicone Mold?
- Tips for Best Results
- How to Store and Reheat Egg Bites
- Can I Freeze Egg Bites?
- FAQs
- More Egg Recipes to Enjoy
- More Instant Pot Recipes to Try
- Instant Pot Egg Bites Recipe
I have been so skeptical about Instant Pot egg bites because if you know me, I do not love extra gadgets but I do love eggs! So, armed with a few silicone egg bite molds from Amazon, I now make egg bites in Instant Pot by the dozen on Sundays!
And to put the mold to more use, I have perfected Instant Pot poached eggs as well.
Starbucks sous vide egg bites are delicious but the price is a bit high to enjoy with regularity. I replicated a make-at-home version using my Instant Pot. The moist heat from the pressure cooker mimics the “sous vide” technique perfectly! You can enjoy them plain or with a filling of choice.
Ingredients for Instant Pot Egg Bites
To make Instant Pot egg bites you will need only one main ingredient. I mean who doesn’t have staples like baking powder, salt, pepper and water at all times, right?!
I assure you don’t need anything else to make egg bites in Instant Pot except optional add-ins in next step.
- Eggs: I use large eggs but any eggs will work!
- Baking powder: Adding baking powder to eggs makes them more light and fluffy.
- Salt and pepper: For taste.
- Water: You could use milk, the results will be the same.
Egg Bites Add-Ins and Toppings
If your kids are anything like my kids, they like things plain. But I still try with veggies and succeed many times. I usually make 2 batches of egg bites in Instant Pot, plain and with vegetables.
You can add anything you want to the egg bites. Just make sure to dice, chop or grate finely the ingredients since pressure cooker egg bites are quite small.
My go to egg combination is bell pepper, baby spinach and freshly grated Parmesan cheese.
- Veggies: Bell pepper, mushrooms, spinach, kale, zucchini, broccoli, asparagus.
- Jarred and canned goods: Sun dried tomatoes, roasted red pepper, green chiles, olives.
- Cheese: Parmesan cheese, gruyere cheese, cheddar cheese, swiss cheese, feta cheese.
- Meat: Fried bacon bits, crumbled cooked sausage, leftover chicken.
- Fresh herbs: Finely chopped fresh basil, parsley, green onion or chives.
- Recreating copycat Starbucks egg bites in Instant Pot? Use baked bacon and Gruyere cheese as your toppings of choice.
How to Make Egg Bites in Instant Pot
Here is a quick overview how to make egg bites in Instant Pot without a blender, with 5 minutes prep time and total of 15 minutes.
Prep: Add 1 cup cold water to 6 quart Instant Pot or 8 quart Instant Pot and spray silicone egg bites mold well with cooking spray. Make sure to coat the bottom and sides of the openings.
Make the egg mixture: In a large 4 cup measuring cup, whisk eggs, water, baking powder, salt and pepper. You can use any large bowl with a spout for easy pouring into the molds. Then pour egg mixture into each mold about 2/3 full.
Add toppings: Now you can add toppings like vegetables, meat and cheese. No need to stir them as they will sink anyways. That’s why we do not mix toppings with egg mixture. These Instant Pot egg bites are so easy!
Stack the molds: Close each silicone egg mold with the lid, stack staggered on top of each other and place on trivet with handles. The one pictured came with my stackable stainless steel pans to cook 2 things at a time. I also have this trivet that came with my Instant Pot DUO 8 quart.
Pressure cook on Low: Then close the lid, move valve to Sealing position and Pressure Cook egg bites on Low for 8 minutes – in 8 quart Instant Pot, 11 minutes – in 6 quart Instant Pot. Afterwards, release remaining pressure using Quick Release.
Cool and release the egg bites: Let Instant Pot egg bites cool off for a few minutes until the molds are safe to touch. Despite the silicone molds being non-stick and using a cooking spray, I recommend to grab a small silicone spatula and go around the edges and bottom really tight and close to the mold. This will result in perfectly looking egg bites. To be able to pop egg bites out of the mold, you would have to wait a few hours for egg bites to cool off.
What Is the Best Silicone Egg Bites Mold?
To make egg bites in Instant Pot you will need a silicone mold. Actually two silicone molds with two silicone lids.
I bought these ones on Amazon. What I like is that there are 2 lids and not 1 to prevent spilling. And lid is also made of silicone which is safe for cooking.
Many other egg bite molds sold online have plastic silicone lids which you can’t cook with in your electric pressure cooker. Just be sure to pay attention to this information when purchasing the molds.
Can I Make Instant Pot Egg Bites without a Silicone Mold?
It is possible to make egg bites in Instant Pot without the silicone mold. You will need either 4 ounces glass jars or individual silicone muffin tins. You can also make egg bites in Instant Pot with 6 ounces glass jars.
I think it will be easier to handle glass jars when it comes to placing them into Instant Pot.
I would try cook times as listed in the recipe first and adjust accordingly afterwards, if necessary.
Tips for Best Results
For creamy, velvety texture Instant Pot egg bites that are Starbucks worthy, follow these tips!
- Dice vegetables small: Egg bites are mini sized, so chop and grate your vegetables, cheese or meat additions accordingly.
- Stagger egg bite molds: Just turn the top mold a bit so its cavities are not directly sitting on top of cavities of the bottom mold. If you can’t get them staggered, then place trivet with one egg bites mold in the Instant Pot and then place the second mold staggered on top. This prevents misshapen egg bites when they cook in Instant Pot.
- Follow pressure cooking times: 8 minutes for 8 quart Instant Pot, 11 minutes for 6 quart. Readers have cooked egg bites in 3 quart Instant Pot for 11 minutes.
- No low pressure option? If your Instant Pot doesn’t have Low pressure and only Manual button, you can cook them on High pressure but egg bites will puff up more.
- Using all egg whites: I believe Starbucks sous vide egg bites contain only egg whites. You will need 2 1/4 cups of egg whites. And I also believe you will have to whisk them with a real whisk not a fork, just to mix well.
- Don’t use blender: After testing this Instant Pot egg bites recipe multiple times, one thing I can tell you I did not like using a blender. Maybe because my recipe contains no cheese but blended mixture got so thin, even pepper and salt settled at the bottom of the egg bite. Making one side spicy and another side plain.
How to Store and Reheat Egg Bites
Refrigerate your Instant Pot egg bites in an airtight container for up to 5 days in the fridge. Perfect for meal prep!
Because these egg bites are small, they are quick to reheat. Pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh. It really depends on your microwave.
Can I Freeze Egg Bites?
Yes, absolutely. Cook egg bites in Instant Pot and let them cool completely. Pop in an airtight container with a lid and freeze for up to 3 months.
If you want to freeze egg bites in a resealable Ziplock bag, lay egg bites flat first to freeze. Once egg bites are fully frozen, then toss the bag deeper into the freezer. They are just delicate.
FAQs
You will need 6 quart or 8 quart Instant Pot. Silicone mold will not fit into a 3 quart pressure cooker although some readers have mentioned that they now sell a mold for 3 quart pressure cooker.
Yes! This Instant Pot egg bites recipe will actually make a double batch, meaning it uses both egg bites molds. If you need one batch, just half the ingredients, cook time will remain the same.
If they are fresh, you may have overcooked them. It could happen if you have not released the pressure immediately upon pressure cooking cycle was done. If you are reheating egg bites from frozen, they may turn rubbery, try thawing first.
No, you don’t have to pre-cook the veggies for Instant Pot egg bites. Just dice them small and pressure cooker will work its magic.
Sometimes it happens and I am not 100% sure why. To ensure nicely shaped egg bites, cover each mold with a piece of parchment paper before placing the lid on. This prevents condensation dripping into egg bites as they cook, therefore making perfectly cooked egg bites.
No lid, no problem! But you still need to cover them as the condensation from one egg bites mold will drip into the other one and make soggy bites. Try covering with parchment paper or aluminum foil to avoid that from happening.
More Egg Recipes to Enjoy
More Instant Pot Recipes to Try
- Instant Pot cheesecake bites
- Instant Pot hard boiled eggs
- Instant Pot yogurt
- Instant Pot steel cut oats
You may also love to browse over 45 healthy Instant Pot recipes!
Instant Pot Egg Bites
Ingredients
- 9 large eggs
- 1/4 cup water or milk
- 1/2 tsp salt
- 1/2 tsp baking powder
- Ground black pepper to taste
- Cooking spray
Optional Mix Ins:
- Handful of spinach finely chopped
- 1/2 large bell pepper diced
- Parmesan cheese grated
Instructions
- Into 6 or 8 quart Instant Pot, add 1 cup water. Please note silicone mold will not fit into 3 quart Instant Pot.
- In a 4 cup measuring cup, add eggs, water, baking powder, salt, pepper and whisk mixture with a fork or a whisk well.
- Spray silicone mold with cooking spray well. Pour mixture into each of 14 openings of the mold about 2/3 full. If you would like, add toppings like veggies and cheese. No need to stir.
- Close each mold with silicone lid and stack in a staggered position, so the cups don’t line up. Then you won’t have lids sucked in and deformed bites.
- Then place on top of the trivet with handles. If your trivet doesn’t have handles, you might struggle getting mold placed carefully into a 6 quart pot. It is very tight and be careful not to spill.
- Place trivet Inside Instant Pot, close the lid, set pressure release valve to Sealing and press Pressure Cook on Low for 8 minutes – 8 quart Instant Pot, 11 minutes – 6 quart Instant Pot.
- After do Quick Release by turning the valve to Venting. Using oven mitts and holding onto handles of the trivet or to the mold itself, remove molds with egg bites from Instant Pot.
- Open the lids, cool off a few minutes and using small silicone spatula go around the edge staying close to the walls of each opening and release egg bites one by one.
Video
Notes
- Store: Refrigerate in an airtight container for up to 5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
- Freeze: Cook and cool egg bites. Pop in an airtight glass container with a lid and freeze for up to 3 months. If you want to freeze in a resealable Ziploc bag, lay egg bites flat first and then toss deeper into the freezer with frozen egg bites.
- Where can I get this silicone mold? I bought this one, actually a set of 2, on Amazon. What I like is that it has 2 lids and not 1, to prevent spilling. Pay attention that lid is also silicone and not plastic, so you will not cook it.
- Egg whites: You can replace eggs with 2 1/4 cups of egg whites. And I also believe you will have to whisk them with a real whisk not a fork. Just to mix well.
- No Low pressure option? If your Instant Pot doesn’t have Low pressure, you can cook on High – egg bites will puff up more.
- Prep toppings small: You can add anything you want. Just make sure to dice, chop or grate finely since egg bites are small.
Tried these this morning! I followed the recipe for the plain eggs. I added nothing extra. I had enough for 13 of the 14 molds. They overflowed the molds, but they tasted perfect! I used milk, not water. They were not wet. But they are NOT pretty to serve. I am not sure if it was a rookie mistake for what my 2/3 full looks like compared to the instructions or what? Any suggestions?
Low pressure and staggering the molds are important and is all I can think of.
Hi Olena
Thanks for sharing your recipe. I’ve been making egg bites in my instant pot using the exact same molds you have but almost all of them come out misshapen. You suggested staggering the molds but how do you do that since the molds only fit in the trivet exactly one on top of the other? Any suggestions?
Hi Roanne. They do fit staggered, just turned a bit. If not, then place trivet with one mold in the Instant Pot and then place second mold staggered on top. Hope this helps. Do you cook them on low pressure?
Hi! I just stumbled upon these and made them yesterday. They tasted delicious yesterday- silky texture.
I froze them to use for my breakfasts in the morning, but when I microwaved them this morning they were like sponges filled with water. It was crazy. Very weird.
All I can think is that I froze them while they were still warm/hot. Any insights???
Yes, that is possible. You should always freeze only cooled off food. You can place them in the fridge to cool off faster – that’s not bad for the fridge or food. Also could be if you microwaved from frozen – best to thaw first. Hope this helps.
Thanks I will report back!
Putting more salt in the mix can help them hold their water more. But… Also over-nuking (overcooking) them will force their water to release more. Thaw, reheat only minimum.
I’ve resisted other “egg bite” recipes because I have limited counter space and didn’t have room for the Instant Pot and blender at the same time. Skipping the blender, for me, made this so much easier.
I made my first batch yesterday (ham and cheddar) and they were wonderful! So easy and clean up was easy. Can’t wait to try other variations. I will admit, I do have to get better at “eyeballing” when I’m filling the molds–I had a monster bite or two 🙂
Thank you for sharing such a “user friendly” recipe for this.
Fantastic! Glad you enjoyed the recipe!
I made this recipe once and it worked perfectly except there was only enough for 12 moulds not 14. So I added one egg the next time I made it and used water instead of milk. When I pressure cooked for 8 min in my 8 quart IP the egg bites came out very runny. What should I do next time.
12 or 14 is how evenly you divide the mixture, it is normal. Try to cook for 11 mins next time, might be your altitude.
Just… wow! Thank you for this easy and perfect recipe. This morning I made my very first attempt at egg bites in my new silicone mold. I had to order a second mold because the bites are so delicious. The bites slid right out of the mold when I used a small spatula. I only added shredded cheddar after filling the cups with the egg mixture. There are so many options for next time! Thank you for your wonderful post, Olena!
Fantastic! Glad you enjoyed the recipe!
These are so easy and delicious! Thank you!
Fantastic! Glad you enjoyed the recipe!
Thanks for sharing Olena! I tried 1 silicone mold as I didn’t have 2. Cut the proportions in half. However, my instant pot doesn’t have the LOW/HIGH pressure option. Only says MANUAL.. used that for 11 min (since i have a 6QT IP).. The egg bites came out great (even though I forgot to add the cooking spray!).. The only thing is that there was NO steam when I did the quick release and the IP was fully empty of water at the bottom. So I might add a cup of water next time! Otherwise, it was yummy! What type of other recipes can we make in the silicone mold???
Sounds like water evaporated while boiling. Maybe you pressure valve was not completely to Sealing or smth and it took longer to come to pressure. But it worked, it happens. you can make Instant Pot poached eggs and Instant Pot cheesecake bites.
Perfect on the first try!!! Made the egg mixture exactly as shown then, I chopped 4 Turkey Sausage patties (about 1c finely chopped) and 1/2c triple cheddar cheese. I sprinkled a heaping tablespoon of this mixture over each egg bite before cooking in IP.
NOTE: I have an 8qt Instant Pot and cooked 14 bites in 2 silicone molds (with the covers) on low pressure (“normal” setting…NOT “less”, NOT “more”…whatever those settings mean) for 8min, just as suggested. They were AMAZING!!
Also, I built the recipe in my Weight Watchers app (w/turkey sausage and cheese included) and they are only 2 WW points per bite (for WW green plan)!! Couldn’t be happier with this recipe!! Thank you, Olena!!
I’m so glad you enjoyed it! Thank you for the wonderful review!
A couple of questions?? 1. What purpose for the baking powder?? Also, this says cook 8 min. for 8 quart and 11 min foro 6 quart pot?? More time for the smaller pot?
These look great!!
1. To make them fluffy. 2. Correct.