Instant Pot Egg Bites Recipe – One day, as I stopped by my local Starbucks for a nitro dirty chai latte, I noticed a pair of interesting looking egg bites in the counter display. I inquired and they said they were the new ‘sous vide’ egg bites and they were yummy. I took them up on the challenge and ordered a pair of regular and egg white bites. Needless to say, they were indeed yummy and I drove straight home to try and make them at home.
After a few attempts, some miscellaneous Amazon purchases, I found a way that works for me – using my reliable 6-quart instant pot. This Instant Pot Egg Bites
Instant Pot Egg Bites
Ingredients
- 3 egg(s)
- 9 tbsp egg whites
- 1/2 cup shredded cheese
- 1/2 cup spinach
- 1/2 cup green bell pepper
- 1/2 cup tomato
- 1/4 cup sun dried tomatoes
- 1/4 cup fresh basil
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Chop all vegetables that you want to add into your egg bites.
- Blend eggs, egg whites, and cheese using a blender. Add salt and pepper if you don’t plan to use sun dried tomatoes. If you do plan to use sun dried tomatoes, they are already salted and I don’t recommend adding more.
- Line the egg bite silicone mold with cooking spray.
- Add equal amounts of egg mixture into each mold. This ends up being roughly half way to the top of the mold that I use, but will vary. Make sure that you leave enough room for the egg to fluff up during the cooking process.
- Add vegetables to each mold and stir.
- Prepare the Instant Pot by adding the steamer insert into the bottom and pouring 1 cup of water into the bottom.
- Place the silicone lid on the egg bite mold and gently lower it into the Instant Pot.
- Select “Manual” on the Instant Pot and add 10 minutes using the arrows. It will take 5 minutes to pressurize, 10 minutes to cook, and 10 minutes to self-release.
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