Instant Pot Egg Bites | Frittatas Muffins (6 ways)
Instant Pot Egg Bites or Frittata Muffins are muffin shaped warm, fluffy and nutritious eggs bites that are steamed in an electric pressure cooker. These make-ahead frittata bites are gluten-free and ideal for a filling low-carb breakfast.
Turn on Instant Pot. Pour 1 cup water in the Inner pot. Place the cupcake molds on the trivet and carefully lower it in the inner pot. Close the lid. Set the vent to Sealing in Duo models. Cook on Manual or Pressure cook for 5 minutes.
After cooking time is done, manually release pressure (QR) by turning the pressure valve to 'Venting' position in DUO, or by pushing down the pressure valve in ULTRA models. Open the lid after the pin drops. Carefully remove the trivet. Wait 30-45 seconds and then invert the egg mold into a plate. This allows for an easy release of the egg bites.
This recipe has been tested in a 3 qt and 6 qt electric pressure cooker. If using an 8 qt, increase the water quantity to 2 cups.
The ingredient quantities are based on a single serving to customize individual egg bites. Multiply the quantity as needed.
Adding milk is optional, but it makes the egg bites really moist and soft, especially for re-heating.
Even though the silicone molds do not need any greasing, I spray them lightly with a baking spray which makes the egg bites pop out pretty easily.
For Re-heating: Simply pop in the microwave for 10-15 seconds, depending on how strong your microwave is.
Cook time = Pressure cooking time. The total time includes pressure building time and prep.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.