Instant Pot Egg Bites

Instant Pot Breakfast Egg Bites

Want the story? Scroll down below the recipe.

Instant Pot Spinach & Feta Egg Bites

Prep Time 5 mins
Cook Time 8 mins
15 mins
Total Time 28 mins
Course Breakfast
Cuisine American
Servings 7 egg bites


  • Instant Pot
  • Cheese Grater
  • Immersion Blender
  • Silicone Egg Bites molds


  • 5 eggs
  • 1/2 cup Feta Cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup milk
  • 1 cup leaf spinach, chopped
  • salt & pepper to taste
  • 1 cup water


  • Add 1 cup water to Instant Pot
  • In a container, add all ingredients
  • Mix ingredients with an immersion blender. You can also try a food processor or regular blender, but my immersion blender handled this in 1-2 minutes.
  • Pour mixture evenly into the 7 cup of the egg bites mold
  • Place the mold on the trivet that came with your Instant Pot
  • Place the trivet with egg bites mold in the Instant Pot
  • Place the lid on the Instant Pot and seal, and make sure the steam release valve is closed
  • Use the Steam function to cook for 8 minutes
  • Natural Release for 10 minutes, then Quick Release to release the rest of the steam/pressure
  • Remove trivet and mold
  • Flip mold onto plate and push down on the indentation on the bottom of each cup to remove the egg bites


These are yummy warm, but you can also refrigerate them for later enjoyment. 
Keyword Egg Bites, Feta, Instant Pot, Spinach

I have been looking for healthy, easy breakfast ideas for my kids and I, especially now that we’re spending so much time at home (and usually sleeping until the last minute before school/work in the morning.) Egg bits have come across my Pinterest feed many times, but I just bought the egg bites mold and gave it a try.

I had looked at some of the instant pot accessories listings but ultimately decided to buy the egg bites molds individually as I wanted two trays and didn’t need a lot of the utensils and charts that with most of the accessory packs.

I used my immersion blender to mix everything up, and it was a breeze. I actually got the immersion blender as a gift when I had my second child and used it to make lots of baby food for him. But beyond baby food, it has come in handy for so many things, like mixing up pudding, smoothies, and milkshakes.

I’m very happy with the egg bites molds I bought from Amazon, and am looking forward to trying other fun combinations in the futures. Here’s some of the combos I’m considering:

  • Ham & Cheddar Cheese
  • Pepperoni & Mozzerella
  • Mushroom, Spinach & Cheese

Have you tried any egg bites recipes? What are you favorite combinations?

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup

My kids and I LOVE chicken noodle soup, and I’ve been making it from scratch for years. It started when I found a recipe for cooking a whole chicken in a crockpot, and we’d make chicken noodle soup with the leftover chicken and the broth made from the bones. But since I got an instant pot, I knew I had to find a new way to make our favorite soup. We just made this for lunch today, and I knew I had to get the recipe down for the next time someone asks me.

Most of the time, when I’m cooking, I prefer to wing-it instead of following recipes exactly. This is no exception. So if you’re looking for really precise ingredients, this isn’t going to help you (sorry!) but if you have a little courage and a sense of adventure, it could be amazing!

Instant Pot Chicken Noodle Soup

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Cuisine American


  • Instant Pot


  • 1 Chicken carcass
  • 1/2 onion (lg), cut into large pieces
  • 1 cup carrots
  • 1/2 bag egg noodles
  • 1.5 cup chicken, diced
  • water
  • salt and pepper to taste


  • Place trivet in Instant Pot
  • Add bones, skin, etc. from Rotisserie chicken on top of trivet
  • Add onions and carrots
  • Fill with water to max-fill line
  • Set Instant Pot to Soup/Broth for 30 min.
  • When timer is up, use Quick Release method to vent and remove lid when you can
  • Remove chicken bones/skin/etc. (leave the onions and carrots for the soup)
  • Set Instant Pot on Saute
  • Add egg noodles
  • Add diced chicken
  • Let cook on saute for about 15 minutes or until egg noodles are tender
  • Turn off Instant Pot
  • Serve!
Keyword Instant Pot

This soup is really hot when it’s done cooking, so I tend to add some ice cubes to my soup bowl first to help cool it off.

And, since there’s no salt added during the cooking process, you’ll want to add salt (and pepper) to taste.

This is a great way to use up leftovers from a rotisserie or crockpot chicken. I like to make a big pot of this on the weekend and have it available to heat up for lunch that week, or for sharing with family.


Patty’s Pot Pie

Patty's Chicken Pot Pie

Years ago, when we lived in Connecticut, I met Patty where I worked. We were talking about our favorite foods, and I mentioned how I loved Pot Pie buy all the recipes to make it seemed very complicated and time consuming – not the kind of recipe I wanted to make when I got home from work. And she told me about her crazy simple, 4 ingredient, super easy pot pie recipe. And the first time I made it, I fell in love.


  • 1 premade, roll-out pie crust
  • 1.5-2 cups of chicken, cubed (can also use turkey)
  • 1 can mixed vegetables – the kind with potatoes in, too
  • 1 can cream of celery soup (Patty’s originally told me to use cream of chicken soup but I’ve come to prefer the flavor of cream of celery soup)
  1. Preheat oven to 350-degrees
  2. Mix all of the ingredients except the pie crust in a mixing bowl
  3. Unroll one pie crust and place it on the pie dish
  4. Dump the mixture into the pie crust and even it out
  5. Place the top crust on the pie
  6. Bake for about 30 min, or until crust pops done
  7. Let cool for 5-10 minutes before serving – this makes it easier to get pieces out without everything sliding out of it

Theres one extra step that I do for a bit of practicality but mostly fun. Instead of cutting normal vent cuts in the top, I like to make pictures. Usually the picture is themed – a music note for the Orchestra concert, an M like on Mario’s hat (only of my little guys favorite games), or a pumpkin face for Halloween.

That’s it – easiest pot pie you’ll ever make. And really tasty, too.

I’ve made it with cream of celery and cream of chicken soup and it’s good either way. I’ve even made it with cream of mushroom soup in a pinch – although I think that flavor goes better with turkey than chicken. I’ve ask used a mixture of turkey and ham leftover after Thanksgiving. I tried it once with beef, but the gravy/sauce from the soup wasn’t quite the right combination. Some day I’ll figure out what that combination should be.

This is usually one of the recipes I make in the week after I make Easy Crockpot Chicken. It’s a great way to use leftover chicken or turkey, and is great for freezing for later.

Easy Crockpot Chicken

Easy Crockpot Chicken

When my son was a toddler, my daughter was in first grade and in an afterschool dance class that met once a week. I have a website business, and my then-husband was often working late hours. These factors combined to make making dinner a stressful time – especially on dance class days when we needed to be able to eat basically as soon as we got home, so the meal needed to be ready right away (and take-out each week wasn’t an option.) So, of course, I embraced slow-cooker meals. But, I only really used my crockpot the for chili and pot roast.

When I was rocking my son to sleep at night, I would wander around Pinterest, looking for recipes that were different and seemed like something the kids would eat. I came across a recipe for making your own chicken broth in a crockpot, and it referenced cooking a whole chicken in the crockpot and using the remains to make the broth. Mind. Blown. I had no idea I could cook a whole chicken in a slow cooker, but I couldn’t wait to try it. And it is seriously one of the easiest things to do, and has become the basis for a nearly weekly recipe chain for me and the kiddos.


  • 1 whole roasting chicken
  • onion, celery, or garlic for flavor, if desired
  • salt & pepper, if desired
  1. I like to spray the inside of my slow cooker crock with some non-stick spray because it makes clean-up a bit easier.
  2. If you want to flavor your chicken with some onion, cut up a small to medium onion in eights/wedges and put them in the bottom of the crock.
  3. Remove the bits inside the chicken. You can add them to the crockpot if you like that sort of thing. I do not like that sort of thing, so they go in the trash in our house.
  4. Rinse the chicken, inside and out, and add it to the slow cooker
  5. Salt and Pepper the chicken if desired
  6. Cook on low 6-8 hours.

That’s it. You don’t have to add broth or water or anything. So much liquid cooks out of the chicken that it keeps everything from getting dry. Serve with mashed potatoes and veggies or your favorite side dishes.

As I mentioned earlier, we tend to make this a lot in the fall/winter months. I love smelling dinner cooking all day in the slow cooker. When we make this easy crockpot chicken for the three of us, there’s usually plenty left over for these recipes below. (If your family is larger, your chicken may not go as far.)

  • Homemade Chicken Broth in a Crockpot
  • Patty’s Simple Chicken Pot Pie
  • Homemade Chicken Noodle Soup