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Instant Pot Egg Bites are the copycat version of Starbucks’ sous vide egg bites. They’re creamy, light, fluffy, and easier to make than you think! You don’t even have to wait in line for these!

instant pot egg bites on a light grey brown rimmed plate
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While I’m not much of a “support corporate” kind of gal, I have to admit, Starbucks has perfected its menu so much that we all want to make copycat versions of it.

I mean, their lemon pound cake, their chocolate cinnamon bread, even their drinks (iced brown sugar oatmilk shaken espresso latte, pumpkin cream cold brew, sugar cookie latte) — we just all want it at home! Definitely for good reason – they add up and you can easily make a lot of their menu items at home for a lot less.

These Instant Pot egg bites are one of them. In fact, instead of getting only two measly egg bites in your order, you can get a whopping SEVEN for a FRACTION of the cost. You know what’s even better? You can customize these to have your favorite add-ins.

instant pot egg bites with black pepper speckles on a ceramic plate

What are egg bites?

They’re like mini frittatas that look like egg muffins and they have different “flavors.” The base ingredients are eggs and cottage cheese and Starbucks offers a regular egg version (this recipe you’re currently reading) and an egg white version.

Why Instant Pot egg bites?

Making egg bites in the Instant Pot is really quick and easy. In addition to the time-saving factor, because it is pressure cooked, it yields a fluffy and light egg bite. You can definitely overcook eggs and they’ll become tough and rubbery but not these Instant Pot egg bites – they’re so incredibly light.

Well, if you’re anything like me, you like more bang for your buck and time means a lot to you. So, not only do you save money by making Instant Pot egg bites at home. Also, the ones at Starbucks are sous vide – which not everyone has this special kitchen appliance. The concept is nice and yields really taste dishes but it takes a long time and it’s not something you can use every day.

Enter the Instant Pot. You can use it nearly everyday and I would say 90% of households have this at home.

ingredients for instant pot egg bites: eggs, cottage cheese, salt, pepper, and onion salt

Ingredients You’ll Need

  • Eggs
  • Cottage cheese
  • Salt and pepper

You’re not reading that wrong! Yes, that’s literally all you need for the base recipe for these egg bites.

Base recipe + your favorite customizations

There are so many customizations that you can make with just a bit of creativity! Once you have the base recipe, you can literally add in almost anything. Here are some ideas:

Bacon and gruyere: Chop up two slices of bacon and use a 1/4 cup of gruyere cheese. Evenly divide amongst the egg bites.

Roasted red pepper and spinach: chop up 1/4 cup of roasted red peppers and baby spinach. Use 1/4 cup of shredded mozzarella cheese. Evenly divide amongst the egg bites.

Sausage and cheese: use 1/2 cup of crumbled mild Italian sausage and 1/4 cup of shredded monterrey or colby jack cheese. Evenly divide amongst the egg bites.

instant pot egg bites sliced in half on a ceramic plate with a brown rim

How to make egg bites in the Instant Pot

Blend up the ingredients. In a blender, blend up eggs, cottage cheese and seasonings.

Divide. Evenly divide batter in the silicone egg mold.

Cover. Cover the egg mold with foil then place it on top of the metal rack. Add two cups of water into the insert and then gently lower the metal rack into the insert of the pressure cooker.

Set the pressure cooker. Make sure the seal is in the on position then set manual pressure to high for 9 minutes.

Natural release. This is important! Let the pressure naturally release for 10 minutes.

Unmold and serve! Once 10 minutes have elapsed you can release the additional pressure and carefully lift out the metal rack (with oven mitts) and let cool for 10 minutes before unmolding and serving.

instant pot egg bites on a ceramic grey and brown rimmed plate in front of the instant pot and next to the red egg mold

Storing and reheating

This is probably going to be one of the most common questions I’m going to get because these are a great meal prep option. We all know keeping eggs until the next day and reheating them aren’t ideal. However, because these have ingredients that make them fluffy and light, they actually store and reheat fairly well!

For storing, keep in an airtight container in the refrigerator or you can put them back in the egg mold and cover with the included lid. To reheat, use a damp paper towel to cover and heat in the microwave for 20-30 seconds. You can even steam them in a steam bath on the stove if you prefer.

instant pot egg bites sliced in half on a ceramic plate in front of an instant pot and red egg molds

Common questions:

Where do I get the egg mold? Instant Pot brand makes them and you can grab them on Amazon.

Can you stack the egg molds on top of each other? Yes, you actually can stack two on top of each other in the Instant Pot to double the amount you make.

Can you make these in the oven? You can, but the pressure cooker really does keep them a lot lighter vs. dense.

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4.67 from 3 votes

Instant Pot Egg Bites

An inexpensive way to make Starbucks egg bites right at home!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 7 egg bites

Ingredients 

  • 4 large eggs
  • cup cottage cheese
  • Pinch of salt and ground black pepper, I also used onion salt

Instructions 

  • Blend all ingredients in a blender until well combined.
  • If desired, you may lightly spray the silicone egg molds with cooking spray. Typically they don't need it but if you want to be doubly sure they won't stick, go ahead and lightly spray.
  • Evenly divide egg mixture amongst the silicone egg molds about 3/4 full.
  • Cover egg mold tightly with foil then place onto metal rack.
  • Pour 2 cups of water into the insert of the Instant Pot then lower metal rack with egg mold into the insert.
  • Put the lid on and ensure the valve is turned to SEAL.
  • Using the manual setting, set to HIGH pressure for 9 minutes.
  • Once it is done, let it naturally release for 10 minutes then carefully open lid and lift the metal rack out with oven mitts.
  • Let cool for 10 minutes then unmold onto a plate.

Notes

For the egg white version, click here.

Nutrition

Serving: 1egg bite, Calories: 46kcal, Carbohydrates: 1g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 95mg, Sodium: 67mg, Potassium: 45mg, Sugar: 0.4g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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7 Comments

    1. I’m not sure the silicone lid is pressure cooker safe. I think it’s only for storage purposes (like to cover the mold if you’re storing it in the fridge or something). I would use foil to err on the side of caution.

      1. i actually did a little more research on this, and it depends on which kind of mold you get and what material the lid that they include is. if you get the branded Instant Pot one, then yes, the lid is pressure-safe because it’s silicone. i know walmart sells a dupe but the lid they include is plastic, so i don’t think that’s pressure-safe. my suggestion to anyone reading this: read the labels on the packaging!

    1. yep, definitely! i just haven’t had experience with that myself but as long as it’s under pressure for 9 minutes minutes, and naturally released for 10, you should be good to go!