Instant Pot Sous Vide Egg Bites


Last month I was obsessing over Starbucks sous vide egg bites. I love the velvety texture of the egg bites achieved through sous vide cooking. They remind me of my omelet muffins, but taken to a whole new level. I was planning on making my own version at home with my sous vide cooker but then I came across several recipes that use the Instant Pot instead. This got me quite excited so I decided to try the Instant Pot versions instead since they cook so much faster.

Pressure cooking is not the same as sous vide cooking. They are pretty much complete opposites. But by blending in some additional ingredients into the egg batter, the end result is pretty darn close. These eggs have that same velvety texture I fell in love with when I tried the Starbucks version. And the homemade version is much cheaper.

How to Make Instant Pot Sous Vide Egg Bites

    • The key to getting the velvety texture is cottage cheese. When the eggs are blended with cottage cheese, they become fluffier. When they are steamed in the pressure cooker, they become fluffy and smooth.
    • The egg bites are also flavored with a grated hard cheese like gruyere or cheddar. You have to be careful to not add too much cheese because it will make the egg bites dense and oily. After testing out various amounts, I found that 1/2 cup of grated cheese plus 1/2 cup of cottage cheese was the best ratio.
    • The eggs and cheeses go through a blender first because you want a uniform and smooth batter.
  • Once smooth, you add in your mix-ins and give them a quick pulse.
  • Then pour the batter into your egg bites mold, filling them three-fourths full. Place the mold onto the trivet provided with your Instant Pot, seal, and steam for 8 minutes. Allow the Instant Pot to perform a natural release for 10 minutes. During this time the eggs will continue to cook.
  • After 10 minutes, you can do a quick release. When you lift the lid from your egg bites, they will be initially very puffy but will gradually shrink a little as they cool. Lift the handles of the trivet to lift the egg bites out of your Instant Pot.
  • Allow egg bites to cool slightly before attempting to release them from the molds. I found that when I tried to do it right away, the eggs sometimes broke near the bottom. But if you let them cool for about 10 minutes (they should still be hot to the touch), the egg bites pop out more easily.

Tools for Making Instant Pot Egg Bites

In addition to owning an Instant Pot, you’ll also need a silicone egg bites mold and lid to make these egg bites.

  • I used this 6 Quart Instant Pot.*
  • I used this Instant Pot egg bites mold.* It fits in my 6 quart Instant Pot perfectly with just a little bit of wiggle room around the edges so it’s not too tight of a squeeze. The egg bites also pop out easily with the help of the little tool provided.
  • I also purchase this silicone lid set.* The set comes with 5 lids and the second largest covered all of the egg bites. The egg bites mold came with a lid but it is made of plastic and is not supposed to be used for cooking.


Bacon & Gruyere

  • 4 large eggs
  • ½ cup cottage cheese
  • ½ cup shredded gruyere
  • ¼ cup cooked bacon finely diced
  • salt and pepper to taste

Spinach & Peppers & Cheddar

  • 4 large eggs
  • ½ cup cottage cheese
  • ½ cup shredded cheddar
  • ¼ cup bell peppers finely diced
  • ¼ cup spinach roughly chopped
  • salt and pepper to taste


  • Add eggs and cheeses to blender and blend until smooth.
  • Add in mix-ins, a pinch of salt and pepper, and give a few quick pulses so that the mix-ins are combined into the batter.
  • Pour egg batter into egg bites mold, filling them three-fourths full. You may have a little egg batter left over. Don’t fill more than three-fourths of the way up because the eggs need room to rise as they cook.
  • Pour 1 cup of water into your Instant Pot (this is the amount needed for a 6 quart Instant Pot, you may need to adjust accordingly if you are using a larger or smaller model). Place trivet that comes with the Instant Pot inside your pot.
  • Carefully place egg bites mold into the Instant Pot, so that it sits on top of the trivet. Place silicone lid over egg bites. Seal your Instant Pot.
  • Set it to steam mode, 8 minutes. When Instant Pot is done, allow it to naturally release for 10 minutes. The eggs will continue to cook and set during this time so you do not want to force a quick release.
  • After 10 minutes, you can do a quick release. Use trivet handles to lift egg mold out. Eggs will initially be puffy but will sink back down as they cool.
  • Allow eggs to cool for about 10 minutes before attempting to remove them. The eggs should still be hot to the touch, but will be more set and stable and should pop out easily with the help of the tool provided with the egg bite molds.



  • Recipe slightly adapted from Platings and Pairings
  • You can make other flavors as well. The general formula for these egg bites is 4 large eggs + 1/2 cup cottage cheese + 1/2 cup shredded hard cheese + 1/4 cup of each mix-in (proteins, vegetables).
  • I cooked these in a 6 Quart Instant Pot.*
  • I used this Instant Pot egg bites mold.*
  • I used this silicone lid set.* The set comes with multiple sizes and I used the second largest size for the recipe.
  • The nutrition estimate is for the Spinach & Peppers & Cheddar version only.
  • *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).


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