Instant Pot Egg Bites

Instant Pot Breakfast Egg Bites

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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.