Instant Pot: Egg Cups

I can’t believe I haven’t posted this yet. I make them all the time.  You do need silicone molds, that you can also use for brownie bites, mini-muffins or mini-pancake bites, or a recipe I’ll be trying and will post, mini-cheesecakes.  The molds come with a rack to raise and lower them from the pressure cooker, which is important because they are unstable when filled.

You can mix up just about anything you like with your eggs – diced tomatoes, mushrooms, spinach, shredded potato, ham, bacon…you see the list is endless.

I have a double set that come with silicone lids, so they stack. The recipe below is for one tray, double for a stacked set. I love making these for a large crowd, you can make a variety in each cup – mix the eggs and milk, fill cups 1/3 of the way and then add whatever fun ingredients to cups. They’ll mix up while they cook.

Often I make up a batch for breakfast and refrigerate the remainder to toss into salads or grab as a quick snack.

Here’s the recipe I used for this batch – you can adapt with your favorite ingredients.

Egg Bites

  • 3 eggs
  • 3 tbsp milk or cream
  • salt and pepper to taste
  • 2 oz shredded cheese
  • 1 tbsp Salsa Verde

Beat and eggs and milk. Stir in remaining ingredients. Spray cups well with cooking oil.

Fill seven egg cups – this should be enough to fill two-thirds full, leaving room to expand while it cooks.

Add enough water in the bottom of the instant pot/multi-pot/electric pressure cooker to come to the top of the holding rack (and well below the top of the egg cups).

Cook for 4 minutes, at pressure on the egg setting, and let pressure release naturally.  If you like your eggs a bit drier and firmer, cook for 5 minutes and let release naturally.  That natural release time allows the cups to set firmly.

Let cook for about 2 minutes, then pop each egg out gently by turning over and pressing on the silicone cup. You can also scoop out with a spoon (my set came with a tiny, flat spoon, but you can use a regular teaspoon).

Refrigerate any leftovers in a covered container.

I want to note that there are recipes online that add cream cheese, I haven’t tried them, but it seems to be a standard recipe. So keep that in mind if you’re trying to duplicate a certain coffee shop’s egg bites. This makes a firmer molded cup that holds its shape better.