Instant Pot Egg Bites are soft, pillowy, delicious egg puffs. It all started with Starbucks® Sous Vide Egg Bites, and those have inspired these tasty breakfast pressure cooker egg bites!
Spray the silicone egg bites mold with the cooking spray. Set aside.
Add the eggs, cottage cheese, heavy cream, Gruyére cheese, pepper, and chives to the blender and blend for 2 minutes on medium speed, or until the mixture is light and fully incorporated.
Fill the egg bite mold openings halfway with the egg mixture. Then add 3/4 of the the chopped bacon or other add-ins and gently press them in. Continue filling with the egg mixture, and top with remaining bacon, and press it in.
Pour 1 cup of water into the inner stainless liner of the pot. Then set the full egg bites mold on the trivet and very carefully set it in the pot. Loosely cover with foil.
Close the lid of the pot and set the steam release knob to the Sealing position.
Press the Pressure Cook or Manual button (or dial) then press the +/- button (or dial) to select 8 minutes. The pot will take a few minutes to come to pressure.
When the cook cycle is finished, let the pot sit undisturbed for 8 minutes (8 minute Natural Release). Then open the steam release valve to Quick Release the remaining pressure until the pin in the lid drops down.
Open the lid and remove the foil. Use silicone mitts to grasp the trivet handles and carefully remove the egg bites mold. Set aside to rest for about 4 minutes. They may be puffed up quite a bit, but they will go back down. They will come out of the mold easier if they cool a little.
Serve warm as is, or with any garnish you like. I like hot sauce and a bit of sour cream.
*If you like lots of add-ins in one batch, you may have too much mixture for one mold to hold it all. Maybe consider getting a second mold, or make another batch.
One batch yields 7 Instant Pot Egg Bites.