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Instant Pot Keto Egg Bites

Instant Pot Keto Egg Bites are loaded with protein and packed full of flavor from spinach and Gruyere cheese. They have a velvety smooth texture that you will not be able to resist! They are super easy to prepare using a blender, and cook to perfection in a pressure cooker. These are not an exact copycat of Starbuck’s Sous Vide Egg Bites, in fact I have never even tried their version.

A white plate holding seven Instant Pot Keto Egg Bites sitting on a pale blue napkin with a bowl of shredded cheese and a bowl of chopped spinach in the background

Starbuck’s version is made with cottage cheese, which is a no-no for someone that is lactose- intolerant. They also make theirs with egg whites, but I opted to use whole eggs for the added protein since we are skipping the cottage cheese. I do not own a Sous Vide so my trusty Instant Pot makes the perfect substitute!

How to make Instant Pot Keto Egg Bites:

Add the eggs, milk, chopped spinach, grated cheese, and pepper to a blender.

Eggs, milk, spinach and shredded cheese in a blender with pans and wooden cutting boards hanging on the wall in the background

Blend/Puree until smooth.

Egg Bites ingredients being pureed in a blender.

Spray the egg bites silicone mold with cooking spray or coconut oil. Divide the egg mixture between the 7 cups.

Pour 1 cup of water into the liner of your pressure cooker and add the trivet. Carefully place the filled silicone mold on top of the trivet . Lay the plastic lid on top of the silicone egg mold, or cover with foil. Do not completely secure the lid, just lay it on top to keep the condensation from dropping down on the egg bites.

Green egg bite mixtures poured into the cavities of a blue, silicone mold sitting in the liner of a pressure cooker.

Secure the lid, make sure the steam knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 8 minutes using the + and – buttons.

An Instant Pot set for 8 minutes on high pressure using the steam function.

When the pot beeps, allow the pressure to release naturally (about 5 to 10 minutes). Carefully remove the Keto Egg Bites from the Instant Pot and allow to cool for a few minutes before turning out onto a wire cooling rack .

Cooked egg bites in a blue, silicone mold sitting inside an Instant Pot.

Hold the mold over the wire rack and gently push the egg bites out. If you hold it at an angle or press too hard, you may end up with cracks. If you have no patience and pop them out too soon, they will deflate and look kinda wonky.

Instant Pot Keto Egg Bites sitting on a white plate with a pale blue napkin and a bowl of shredded cheese in the background.

Serve immediately or store in the refrigerator for up to a week. You can also freeze them for up to a month.

Notes:

  • I used Unsweetened AlmondMilk, but coconutmilk or unsweetened CashewMilk would also work.
  • I actually prefer the texture with the CashewMilk, but it contains carageenan which is not keto compliant.
  • Look for a Gruyere that has been aged more than 9 months for lactose-free, or choose your favorite cheese.
  • I used fresh spinach, but thoroughly dried frozen would work as well. We don’t want any extra moisture.
  • Gruyere cheese is slightly salty, so I did not add additional salt to the recipe. If you use a milder cheese, like Jack or mild cheddar you may need to add a 1/4 teaspoon of salt.

Why do you blend the Instant Pot Keto Egg Bites?

Starbuck’s version is described as having a “light and springy” texture. Part of that is because of the cottage cheese, the other part is the air that is added when blending. I am not a fan of chunky foods so it also works really well to pulverize all of the ingredients!

More Delicious Keto Breakfast Recipes:

Instant Pot Bacon Egg and Cheese Bites

Crustless Ham and Cheese Quiche

Low Carb Breakfast Casserole

Breakfast Egg Muffins

Whole 30 Breakfast Burrito

Tools used to create this recipe:

Instant Pot

Silicone Egg Bites Mold – I bought two just in case I want to double the recipe next time.

Ninja Blender – for super smooth egg bites and smoothies

Enjoy!!

A white plate holding 7 Instant Pot Keto Egg Bites, sitting on a pale blue napkin with a small bowl of shredded cheese and a small bowl of chopped spinach in the background.

Instant Pot Keto Egg Bites

These Instant Pot Egg Bites are loaded with protein and full of flavor from the spinach and Gruyere cheese and have a velvety smooth texture!
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Course: Breakfast
Cuisine: American
Keyword: pressure, cooker, eggs, gruyere, cheese, spinach, recipe
Prep Time: 10 minutes
Cook Time: 8 minutes
Pressure Release: 5 minutes
Total Time: 23 minutes
Servings: 7 Servings
Calories: 138kcal

Equipment

  • Pressure Cooker
  • Silicone Egg Bite Mold
  • Blender

Ingredients

  • 5 large eggs
  • 1/4 cup unsweetened AlmondMilk or substitute coconut or cashew milks
  • 1 cup spinach roughly chopped
  • 1 cup Gruyere cheese grated – or substitute your favorite cheese
  • 1/8 teaspoon ground black pepper
  • sea salt optional

Instructions

  • Add the eggs, milk, chopped spinach, grated cheese, and pepper to a blender.

  • Blend/Puree until smooth.

  • Spray the egg bites silicone mold with cooking spray or coconut oil. Divide the egg mixture between the 7 cups.

  • Pour 1 cup of water into the liner of your pressure cooker and add the trivet. Carefully place the filled silicone mold on top of the trivet . Lay the plastic lid on top of the silicone egg mold, or cover with foil. Do not completely secure the lid, just lay it on top to keep the condensation from dropping down on the egg bites.

  • Secure the lid, make sure the steam knob is in the “Sealing” position. Press the “Steam” button and adjust the time to 8 minutes using the + and – buttons.

  • When the pot beeps, allow the pressure to release naturally (about 5 to 10 minutes). Carefully remove the Keto Egg Bites from the Instant Pot and allow to cool for a few minutes before turning out onto a wire cooling rack .

  • Hold the mold over the wire rack and gently push the egg bites out. If you hold it at an angle or press too hard, you may end up with cracks.

  • Serve immediately or store in the refrigerator for up to a week. You can also freeze them for up to a month.

Notes

  • I used Unsweetened AlmondMilk, but coconutmilk or unsweetened CashewMilk would also work.
  • I actually prefer the texture with the CashewMilk, but it contains carageenan which is not keto compliant.
  • Look for a Gruyere that has been aged more than 9 months for lactose-free, or choose your favorite cheese.
  • I used fresh spinach, but thoroughly dried frozen would work as well. We don’t want any extra moisture.
  • Gruyere cheese is slightly salty, so I did not add additional salt to the recipe. If you use a milder cheese, like Jack or mild cheddar you may need to add a 1/4 teaspoon of salt.

Nutrition

Calories: 138kcal | Carbohydrates: 1g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 171mg | Sodium: 136mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 1.2mg | Calcium: 228mg | Iron: 0.9mg

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