Instant Pot Dairy Free Egg Bites (Copycat Starbucks Sous Vide Egg Bites)

Instant Pot Dairy-free Egg Bites (Copycat Starbucks Sous Vide Egg Bites)

  • Author: My Heart Beets
  • Yield: 14 egg bites 1x


  • 6 large eggs
  • 1 cup (Daiya) dairy-free cheddar style shreds
  • 1 cup (So Delicious) coconut milk yogurt
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 handful parsley or green onions or another herb, chopped (optional)
  • Oil for greasing silicone mold

  • Other optional additions: fresh herbs, caramelized onions, cooked bacon, chopped bell pepper


  1. Add the eggs, “cheese”, coconut yogurt, salt and pepper to a blender and blend for 20-30 seconds or until smooth. Stir in fresh herbs or any mix-ins if using (you can also place these directly into the mold).
  2. Pour the egg mixture into a well-greased silicone mold, leaving some room at the top (the eggs will expand a bit). Cover the silicone mold with foil.
  3. Pour 2 cups of water into the Instant Pot. Place a trivet into the pot, then place the covered mold on top of the trivet. (If you have a second mold, cover that with foil and place it on top of the first mold).
  4. Secure the lid, close the pressure valve and cook for 15 minutes at high pressure.
  5. Naturally release pressure.
  6. Remove the silicone mold and allow it to cool before popping the egg bites out.


  • If you have two molds, you can stack them on top of each other. If not you’ll have to repeat the recipe as this makes 14 egg bites.
  • 15 minutes may seem like a long cook time but these dairy-free egg bites take awhile to set. I tried 10 minutes and they stuck to the mold, so I highly suggest sticking with 15 minutes as the recipe states (I personally know it’s tempting to reduce time, which is why I am writing this in the notes).
  • This is the silicone mold that I bought to make these.
  • If using other mix-ins, I suggest staying away from anything with a high water content, like tomatoes.