Best Instant Pot Egg Bites Recipes

INSTANT POT® EGG BITES

Steps:

• Beat eggs in a medium bowl until yellow and frothy. Add garlic, salt, and pepper.
• Toss spinach, Muenster cheese, and onion together in a small bowl. Divide evenly among the cavities of a silicone egg mold. Pour beaten eggs into each cavity, filling each 3/4 full. Cover mold with aluminum foil.
• Pour 1/2 cup water into a multi-functional pressure cooker (such as Instant Pot®). Place egg mold inside. Close and lock the lid, sealing the vent. Select Steam function; set timer for 13 minutes.
• Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes.

INSTANT POT® SOUS VIDE EGG BITES

Steps:

• Pour 1 cup water into a 6- to 8-quart multi-functional pressure cooker (such as Instant Pot®) and place trivet inside. Spray an Instant Pot®-safe egg bite mold with cooking spray.
• Pour eggs, Monterey Jack cheese, and cottage cheese into a blender. Blend until smooth, then add spinach, green onion, and red pepper, then do a quick pulse to mix. Spoon in about 1/2 teaspoon bacon bits into each egg cup. Cover mold tightly with aluminum foil and lower into the Instant Pot®. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove the mold and allow to cool, about 5 minutes. Flip upside-down on a plate and serve.

COPYCAT EGG BITES IN THE INSTANT POT®

Steps:

• Add 1 cup water to a multi-functional pressure cooker (such as Instant Pot®). Place a steaming rack in the bottom of the pot.
• Combine eggs, Gruyere cheese, and cottage cheese in a blender; process until smooth. Add spinach, roasted red pepper, and green onion to the blender. Pulse to combine. Divide mixture evenly amongst the indentations of a silicone egg bites mold. Tightly cover with aluminum foil and place onto the rack inside the Instant Pot®.
• Close and lock the lid. Select Steam function according to manufacturer's instructions. Make sure vent is set to sealing. Set timer for 10 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove silicone mold from the pot and allow egg bites to cool about 5 minutes before serving.

INSTANT POT EGG CASSEROLE BITES

Steps:

• Place 2 tater tots in each cup of the egg bites mold, along with the sliced scallion and cheese. Gently whisk the eggs together with the cream, cayenne and 1/2 teaspoon salt in a medium bowl or medium liquid measuring cup until well combined (but avoid creating any foam). Pour the custard over the filling in each of the cups. Cover the mold tightly with aluminum foil, then place on the rack.
• Add 1 1/2 cups of water to the Instant Pot®, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on low for 7 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, let the pressure release naturally for 10 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the mini egg bites out of the pan. Run a small offset spatula around the edge of mold if there's any sticking. Serve warm with hot sauce or ketchup.

EGG BITES IN THE INSTANT POT®

Steps:

• Spray egg molds with nonstick cooking spray. Sprinkle crumbled bacon into the molds.
• Combine shredded cheese, cottage cheese, half-and-half, eggs, and salt in a blender; process until smooth. Divide mixture equally amongst the molds, filling each about 3/4 full. Cover with foil, wrapping tightly around the edges of the molds.
• Pour water into the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select steam setting according to manufacturer's instructions; set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
• Hold the mold over a wire rack and gently push egg bites out. Serve immediately or cool and store in the refrigerator for up to 1 week.