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.
I am single and would like to try this recipe but for only 7 bites in the mold. Can I use 4 eggs and basically half the recipe or do the measurements need to be accurate?
Yes you can.
I have never had the Starbucks version. However, my 11 year made these with help using the instant pot. They were delicious. My son who is very picky about his eggs asked for more. We will definitely make these for school breakfasts.
I love hearing how much your family liked this recipe. I am so happy that even your 11 year old is cooking with the instant pot!
Made these just now. IP never came to pressure but they cooked. Also the water evaporated out from the bottom. Should I have added more than 1cup?
Sounds like your IP had sealing issue. Check if silicone ring is installed properly, valve turned to Sealing or maybe if you used it for a while need to replace the ring. Otherwise, it won’t be coming to pressure. Maybe float valve has got stuck.
Simple, tasty, and uses ingredients I always have on hand – perfect! This will be a new staple for me. SO much better (and cleanup is way easier) than baked egg muffins!
Fantastic! Glad you enjoyed the recipe, Christina.
These are so tasty and so easy to make. This was my first attempt, I added diced ham, a little finely shredded cheese and bell pepper. I can’t wait to try strictly veggies in them. I didn’t manage to get them uniform in size, but practice makes perfect…
Glad you liked them Nancy!
These sound amazing! I’m going to make them now. Thanks for sharing.
very simple and tasty, released from mold very nice no sticking at all.
Awesome!
Temperatures do you pressure cook????? How long
There is a detailed recipe card lower in the post. You can click on JUmp to Recipe button at the top and get to teh recipe. Info inside post is just help not actual recipe.
The recipe looks good and I’m planning to try it. I’m really here to mention that you can now get molds for 3l (mini) Instant Pots, Amazon has kits that include them.
I like this recipe because cottage cheese is not available in my country. Also, I need to adapt the recipe as we usually don’t have large eggs in the markets and the molds for the 3l pot only has four cups. But I am looking forward to it.
So I made these today. I have to confess to never having eaten the “originals,” there is exactly one Starbucks location for the 10 million people that live in the country I’m in. And the coffee in the corner cafes is better and much, much less expensive. So I’ve never even had coffee in the one closest to me (one mile or so).
They did come out good, they seem like contained scrambled eggs to some extent. I crumbled some goat cheese into the eggs before whisking and chopped up some fresh kale. I would put in more cheese and vegetable next time as they were hard to taste.
Also, I was able to convert the recipe for medium eggs and the four bite mold that fits in the Instant Pot Mini. It was easy to convert thanks to the note about using egg whites, which gives a cup reference.
Unfortunately, I’ve never seen cooking spray since leaving the US, I may have to try a specialty store, because I used a silicone brush and it was difficult to make the oil cover everywhere, so there was some egg attached to the mold that was hard to clean.
So this was fun and successful. I will check out more of your recipes now.
Thanks for the positive feedback! Glad you liked the egg bites.
Hi, I noticed that the recipe doesn’t say to add any water to the instant pot below the trivet. Is that correct? I am new to using it but I thought it was a golden rule to always use at least 1 cup of water in the pot. Thank you
Step 1 of the recipe.