Tag Archive for instant pot

Copycat Starbucks Egg Bites (Instant Pot)

I love my Instant Pot. It’s no secret! 

But I mean, for real, what’s not to love? It slices! It dices! Okay, not really, BUT it does steam, pressure cook, slow cook and make yogourt. 

You may have noticed that there are a lot of accessories out there on the market for the IP. I have been reticent to jump into this market so far. I’ve made things using accessories in the pot, but they were things I just happened to have already, like my 7″ springform pan, which makes a perfect cheesecake in the IP (stay tuned, I’ll be demoing this recipe at the West Coast Small Home Expo on June 2). Copycat Starbucks Egg Bites

One thing I do quite a lot of in the Instant Pot is eggs. I take 4 free range eggs and cook them on manual for 4 minutes on the trivet with a bit of water in the bottom of the pot. As soon as the 4 minutes are up, I release the pressure, pull them out, and put them into a cold water bath. This makes the perfect, jammy-yolked egg. I keep them in the fridge for a high-protein snack; they go into Michael’s lunches, and they’re great for a grab-and-go breakfast or lunch.

But I was curious about doing something with eggs that was a bit more sophisticated. I started thinking about the Sous Vide Egg Bites at Starbucks. Now, I’ve made mini frittatas in muffin tins, but you can’t get a muffin tin in the Instant Pot. So, the Starbucks Egg Bites are like little mini 2-bite frittatas, and one of the things I like about them is that you can easily customize the flavour by adding in whatever ingredients appeal to you. In my case, because I don’t eat meat, I want something more vegetable-forward. 

Additionally, those things are not cheap! They are $5 for 2, and I knew I could do something just as good for much cheaper. 

So I broke down and finally bought these silicone egg bite molds. They come in a pack of two, so to further save money, you could even split the purchase with a friend. 

Oh–and–you can use them for more than just eggs! I made brownies in mine, and next up, I’m going to try making mini-cheesecakes. Oh yeah!

Okay, so here is the basic recipe, but feel free to sub out whatever I have in there for whatever you like. You could even make half-and-half if you, for example, have a mix of omnis and vegheads in your house. 

Watch this video to learn how easy they are to make:

 

Copycat Starbucks Egg Bites (Instant Pot)

Ingredients

  • 4 free-range eggs (large)
  • ½ cup cottage cheese
  • salt and pepper to taste
  • ½ cup vegetarian sausage or bacon, cooked and crumbled
  • ½ cup kale, stripped off the stem, washed, and sauteed lightly
  • ½ cup shredded cheddar cheese

Method

  1. Crack your eggs into the jar of your blender (you could also make this with an immersion blender in a deep container if you like), and then add in the cottage cheese. Season well with salt and pepper. Blend well until light and foamy. 
  2. Spray the insides of the egg bite mold with a little non-stick spray, or lightly brush with oil. 
  3. Place a little of the sausage or bacon crumbles in each hole of the egg bites mold. Then place a few greens on top, and finally, some cheese. Carefully pour the egg mixture overtop of each one, filling it up almost to the top (the egg bites may “grow” a little). 
  4. Place the top on, or cover loosely with foil. 
  5. In the bottom of the Instant  Pot, place about 1-2 cups water, then put the trivet in. Carefully place the silicone egg bites on top of the trivet. Check the seal on your lid and seal the top on, making sure the pressure valve is closed. 
  6. Cook on the steam function for 10 minutes. After the 10 minutes are up, release the steam and carefully pull the mold out (it’s hot!). 
  7. Remove the top, and place a plate overtop of the mold, then carefully flip upside down to release the egg bites. 
  8. Store in a container in the fridge. 

Instant Pot Mac and Cheese

When you think about your ultimate comfort food, I’m guessing that it includes cheese. For me, it’s probably grilled cheese, or alternatively, mac and cheese. 

We all probably grew up with it; those horrible orange-coloured, cello-wrapped slices of fake cheese melty between two slices of bread, and, of course, the blue box, with that nuclear-orange-coloured packet of powdered cheese. 

Instant Pot Mac and Cheese

Photo credit: Jeremy Dyson

But you’re not a kid now! You’re a grown-ass adult, and you deserve a grown-ass adult mac and cheese. 

What I love so very much about this recipe (which I have now been making for ages, but never actually bothered to post) is that it makes your favourite comfort food in about the same amount of time it takes you to make a boxed mac and cheese, except that it’s homemade. 

That’s right, kids. Homemade mac and cheese in the time it would take you to make boxed. 

We owe this amazing feat to that culinary MVP, the Instant Pot. 

Yes, yes, I’m obsessed. Noted. Moving on. 

So, in addition to this mac and cheese being quick, it can also very happily become a party. 

On a regular night, if you just need to feed the kids (or yourself after the bar, no judgement), I would pair this with a nice salad. 

But if you want to party with the mac and cheese, it’s down. Make a double batch (at least) and then break out a bunch of accoutrement. Dish up big, gooey bowls of mac and cheese, and then allow people to top it as they see fit. Kinda like sundaes, but with pasta. How can that be bad? 

Instant Pot Mac and Cheese Bar

Photo credit: Jeremy Dyson

Here are some topping ideas: 

  • Toasted breadcrumbs (panko is king if you can get it)
  • Cherry tomato slices
  • Chopped fresh herbs (basil would be especially good here)
  • Arugula dressed with a little olive oil and salt
  • Caramelized onions 
  • Fancy flavoured salts
  • Balsamic reduction
  • Truffle oil (for the most fanciest, grown-up-est mac and cheese)
  • Bacon bits, pulled pork or pork belly for the omnis 

Add a salad and some crusty bread, and you have a mac and cheese party! 

A quick word about cheese: obviously cheddar is traditional. I like to use a mix; gruyere is great, because it has that beautiful stringy consistency when it melts. I also like to throw a little hard cheese into the mix; a pecorino or a parmesan. They have a nice nutty flavour, and add salt as well. I will basically use whatever I have on hand, but if I’m making it to serve to a crowd, I’ll seek out some fancier cheeses. Fancier cheeses = more grownup mac and cheese. 

Finally, it’s easy to adapt this recipe to be gluten free. Because it’s not made in a traditional way with a roux, just swap out your regular pasta for gluten-free, and you’ll be golden. 

Mac and Cheese Instant Pot

Photo credit: Jeremy Dyson

Instant Pot Mac and Cheese 

(serves 2-4)

Ingredients

  • 225 g dried elbow macaroni 
  • 2 cups water 
  • 1/2 cup milk
  • 1 1/2 cups shredded cheese
  • 2 tbsp butter
  • 1/2 tsp salt 
  • 1/2 tsp smoked paprika 

Method

  1. Place 2 cups of water in the Instant Pot, along with the salt and the macaroni. Give it a good stir. Place lid on, seal, and set to manual pressure cooking for 4 minutes. 
  2. After the 4 minutes are up, open the seal and allow the pressure to release. 
  3. Stir in the butter, milk, and smoked paprika. Stir until the butter is melted. 
  4. Add the cheese and continue to stir until it melts. If the sauce is too thin, turn on the sauté feature on the pot and allow it to cook down until you get the desired consistency. 
  5. Serve immediately. 

 

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