Tender and fluffy Instant Pot Egg Bites are copycat Starbucks egg bites that require no blender, pack 4 grams of protein and are customizable with your favorite fillings!
Other egg bites we love are cottage cheese egg bites and Starbucks egg white bites.
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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, I now make egg bites in Instant Pot quite often.
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.
And to put the mold to more use, I have perfected Instant Pot poached eggs as well!
Ingredients for Instant Pot Egg Bites
You will need only one main ingredient plus a few pantry staples and optional add-ins.
- 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.
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, plain and with vegetables.
You can add anything you want, 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 Instant Pot chicken breast.
- Fresh herbs: Finely chopped fresh basil, parsley, green onion or chives.
- Recreating copycat Starbucks egg bites? Use baked bacon and Gruyere cheese.
How to Make Egg Bites in Instant Pot
Here is a quick overview how to make egg bites with 5 minutes prep time and total of 15 minutes. Full recipe card is located below.
- Prep: Add 1 cup of 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. No need to stir them as they will sink anyways. That’s why we do not mix toppings with egg mixture.
- Stack the molds staggered: 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. 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.
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.
What Is the Best Silicone Egg Bites Mold?
To make Instant Pot egg bites you will need a silicone mold. Actually two silicone molds with 2 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.
How to Store and Reheat
Store: Refrigerate egg bites in an airtight container for up to 5 days. Perfect for meal prep!
Freeze: Cook egg bites 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 them flat first to freeze. Once fully frozen, toss the bag deeper into the freezer. They are just delicate.
Reheat: 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.
FAQs
You will need 6 quart or 8 quart Instant Pot. Silicone mold will not fit into a 3 quart Instant Pot 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.
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 them soggy. Try covering with parchment paper or aluminum foil to avoid that happening.
It is possible to make egg bites in Instant Pot without the silicone mold. You will need either 4 ounces glass jars, 6 ounces glass jars or individual silicone muffin tins. 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.
More Egg Recipes to Enjoy
- Air fryer breakfast casserole
- Cottage cheese egg muffins
- Egg muffins
- Healthy breakfast sandwich
- Broccoli cheese egg muffins
- Cottage cheese scrambled eggs
More Instant Pot Recipes to Try
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.
This is the best ever!!! Mine weren’t as pretty as the pictures but the taste, texture and size were perfect. I microwaved to warm up the next day and they tasted like I just made them.
Yeah! Thanks for leaving a review.
This was good and easy
Very tasty but almost all of my salt and pepper were on the bottom after cooking. Any suggestions. First time I made probably had too many toppings but still tasted really good.
The perfect base recipe! Thank you. Finally my egg bites are big and fluffy, with perfect texture.
I followed recipe for egg mixture. Topped with chopped green onions, shredded mozzarella, and a little fresh made salsa. Delicious!
So happy it turned out so well!
Turns out great. Followed instructions to the letter. Very tasty. The instructions go on to say that there may be a problem in getting the eggs out of the silicone…. I just let them cool for a few minutes, put a plate over the top and flipped it upside down. They all popped out without a problem. The liberal spraying of oil no doubt assisted. A very simple recipe with great results… not sure my batch will last long enough to need freezing, however…
I’m so happy to read this! Thanks for your positive feedback!
Hi, wondering if it is possible to omit the salt and baking soda?
My grandfather is diabetic and we need to lower his intake of carbs, sodium and sugar. But I also want him to think what he is eating tastes delicious and not like cardboard. We are having a hard time finding stuff but this recipe would be perfect with lower sodium
Salt can be skipped for sure. I think baking powder possibly as well.
I was out of baking powder & it worked fine.
Do you cover them before cooking? I see one of the silicone containers is covered in photo. Getting ready to try the recipe.
Thank you.
Yes.
Hi Olena! I really want to try this recipe. I have the exact same molds, but no instant pot. Could I try the same steps over the stove with water?
Unfortunately need an instant pot for this recipe.
Hi!
When I made mine they came out dry and the eggs were bursting out of both. Molds. Any ideas what I could be doing wrong?
We have never had that happen, did you only fill them 2/3 full and do quick release?
This was fun to make. I had just one silicone molds, so I just cooked twice.
Very tasty. Mine majorly puffed raising the kids and then shrunk majorly when cooling.
I used low pressure and 11min for my 6qt. They were almost a little dry, maybe I should try less time.
Any thoughts or suggestions?
Yes, less time could work. Also make sure to stagger the molds.