Instant Pot Denver Omelet Egg Bites

Instant Pot Denver Omelet Egg Bites

For all my Denver Omelet fans out there, not only do I have a fabulous make-ahead Denver Omelet Egg Muffin recipe that will wow you, now I have an even EASIER version that you can make in your Instant Pot!

These egg bites pack just the right punch of flavor, in just the right-sized bite!

Ham, cheese, onions, peppers…all in a creamy egg base.

While these aren’t entirely “sous vide” like the famous coffee shop version, they’re about as close as you can get while eliminating all of the muss and fuss of actually cooking sous vide.

I’m all about less muss and fuss. And less mess.

If you aren’t sure that the Denver Omelet flavors are for you, fear not! You can always check out my other varieties of egg bites (all of which are delicious, even if I do say so myself):

• Instant Pot Bacon Cheddar Egg Bites (as featured on MSNBC!)
• Instant Pot Caprese Egg Bites

Ingredients Needed

For the most part, you’ll just need basic omelet ingredients for these egg bites.

• eggs
• heavy whipping cream (optional)
• salt & pepper

And you’ll definitely also need the following, for that authentic classic diner flavor:

• shredded cheddar cheese (we use mild, but absolutely go with sharp if you are a cheese fan!)
• diced onions
• finely diced cooked ham
• finely diced green bell peppers

Tools You’ll Need

Since this is a recipe designed specifically to be made in a pressure cooker, you will, of course, need an Instant Pot or other brand of electric pressure cooker.

Any size or model that is 6 quart or larger will work just fine. No need for any special settings or fancy bells and whistles.

You will also need a trivet that fits into your pressure cooker’s inner cooking pot – something that raises your egg bite molds up off the bottom of the cooking pot.

If you don’t have a trivet, three large balls of crumpled aluminum foil will work, too.

And you’ll of course need two silicone egg bite molds!

I have several different brands of molds and all have worked great. They are all similar in size, but double check that it will fit the inner dimensions of your pressure cooker’s inner pot before purchasing.

And you’ll need some aluminum foil. This is to help keep condensation off of the egg bites as they cook.

You can omit the aluminum foil if you prefer – use a paper towel in its place, or go without (you may just need to pour off a small amount of water from the tops of the egg bites after cooking).

I find it helpful to have a disher/scoop, but you can still make these egg bites without one. I just prefer the convenience when scooping the egg mixture into the molds.

Making Instant Pot Denver Omelet Egg Bites

The steps for making these awesome egg bites are pretty simple, I promise!

Step 1: In a medium bowl, gently whisk together the eggs, cream, salt & pepper until well-combined.

Step 2: Gently fold in your remaining ingredients – the onions, peppers, ham, and cheese.

Step 3: Prepare your silicone egg bite molds by spraying them LIBERALLY with non-stick cooking spray. Please, please, please do not forget this step! And when I say “liberally”, I DO mean liberally!!

Step 4: Scoop (or pour) the egg mixture into the molds, filling each cavity to just below the top. You should have enough to make 14 egg bites (two full molds).

Step 5: Carefully cover each egg mold loosely with aluminum foil. Or place a paper towel on top of each mold. This will help prevent condensation from forming on top of the egg bites.

Step 6: Place a trivet (or crumpled aluminum foil balls) on the bottom of the inner pot of your pressure cooker. Add 1 cup of water. Then carefully place the first egg bite mold into the inner pot on top of the trivet.

Step 7: Carefully place the second egg bite mold on top of the first. Be sure to offset the cavities so that the bottom of the top mold is sitting on the spaces BETWEEN the cavities of the bottom mold.

Cooking Instructions

Place lid on pressure cooker and lock. Be sure to seal the vent. Cook on HIGH pressure for 14 minutes.

When the cooking time is up, allow the pressure cooker to natural release pressure (just sit there) for 5 minutes, then quick-release the remaining pressure.

Once all pressure is released, carefully take off the lid and remove the egg bite molds (use tongs or chopsticks if space is tight).

Remove the foil from the molds, and place a plate upside down on top of each mold, then, while holding the plate on top of the mold, carefully invert the plate and mold to release the egg bites.

Your egg bites are ready to serve or prep for the freezer!

To Freeze Your Egg Bites

Once cooked, allow the egg bites to cool to room temperature.

Then place on a parchment-lined baking sheet or tray, making sure they are not touching. Place the tray into the freezer to flash freeze for 1-4 hours.

Once they have started to freeze, remove the egg bites from the freezer and package them in a gallon ziptop freezer bag or other freezer-safe container.

Be sure to label your container with the contents and include the date the egg bites were made.

To Serve (Reheat) Your Egg Bites

To reheat your egg bites when it’s time to enjoy the delicious fruits of your labors:

• Remove the egg bites from the freezer the night before serving, and place them into the refrigerator to thaw overnight.
• When ready to serve, reheat in the microwave for about 30 seconds.

If you forget to take the egg bites out of the freezer in advance, you CAN reheat them directly from frozen.

However, I find that the texture has a greater chance of being a bit “tougher” this way as the microwave time tends to overcook the eggs.

But in a pinch, you can microwave frozen egg bites for 1 1/2 to 2 minutes.

I hope you will love this fun twist on a Denver Omelet! If you make them, please drop a comment below or on socials and let me know what you think of them!!