These 3 Ingredient Instant Pot Nutella Cake Bites are rich and flavourful. Perfect little bites to finish your dinner. They are soft and luscious. Great to celebrate Valentine’s Day or Mother’s Day.
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I don’t have a fancy story about how this recipe for 3 Ingredient Instant Pot Nutella Cake Bites came to be. There’s no epiphany. No connection to my childhood like many of my recipes. Nothing I saw or tasted inspired it.
It was my daughter’s half-birthday. She’s still at the age when half-birthdays mean something to me (obviously they mean nothing to her). I wanted to surprise her and make cake yet I didn’t want to actually bake a full cake (or turn on the oven).
So, that’s how this Instant Pot Nutella Cake got created. I was being a mom with no time. These 3 Ingredient Instant Pot Nutella Cake Bites are absolutely perfect to make if you have a toddler in tow and no time to bake.
And no, she doesn’t eat these Nutella Cake Bites all the time. Yes, they are special and I am not going to even pretend they are healthy. But they are delicious and small and so easy to make!
After such a huge success with that original recipe, I made these Instant Pot Nutella Cake Bites four more times to test out different variations and timings. So, here you’ll find lots of information on how to make them.
These 3 Ingredient Instant Pot Nutella Cake Bites are rich and flavourful. Perfect little bites to finish your dinner. They are soft and luscious. Almost like molten chocolate cake but not really. These cake bites are super easy to make in your electric pressure cooker. Great to celebrate Valentine’s Day or just an end of a difficult week.
What are the 3 ingredients in these Instant Pot Nutella Cake Bites
As you already guessed, there are only 3 ingredients in these Nutella Cake Bites:
- Flour (see notes below about using gluten-free flour)
What equipment do you need to make these Instant Pot Cake Bites
- Instant Pot (this is the model that I have)
- Egg bites moulds
- Spoon or a whisk
How to make Instant Pot Nutella Cake Bites
Making these Nutella Cake Bites is actually super easy.
- Make the chocolate batter by mixing the Nutella, eggs, and flour until smooth
- Divide the batter between oiled egg bites moulds (see more notes below about adding berries)
- Cook on high pressure in your Instant Pot for 18 minutes
- Do a quick release
- Let the Nutella Cake Bites cool for 7-10 minutes, then remove from the moulds and enjoy
How long does it actually take to make Instant Pot Nutella Cake Bites
As with all my Instant Pot Recipes I like to provide the actual time it takes to make a recipe from start to finish including the time it takes for the electric pressure cooker to come to pressure and release the pressure.
I am going to be generous and say that prep time is about 10 minutes, this includes measuring out the ingredients and filling the moulds. It takes another 5 minutes to come to pressure (that’s using boiling water), 18 minutes to cook, and 2 minutes to release the pressure.
So, from the moment you start measuring the ingredients to the moment you take these 3 Ingredient Instant Pot Nutella Cake Bites out of your pressure cooker, it will be about 35 minutes. You could also add another 10 minutes of cooling time to that if you’d like.
Variations for Instant Pot Nutella Cake Bites
I made this recipe many times because I wanted to make sure it works with all the different variations that I tried. So, here are the options that you can do.
- Gluten-free Instant Pot Nutella Cake Bites
- I have tried making these cake bites with gluten-free rice flour. Personally, I preferred regular all-purpose flour as I could taste the rice flour. However, the taste is so subtle that if you don’t know what to expect, you won’t notice it
- Rice flour Nutella Cake Bites came out softer than regular flour cake bites even though they cooked the same time
- Raspberry Instant Pot Nutella Cake Bites
- You can stuff the Nutella Cake Bites with raspberries (as seen in the vide0)
- Raspberries will add juices to the cake bites, so the texture will be softer than without the raspberries
- Half the recipe
- If you half the recipe, you can either fill 3-4 egg bites moulds to the brim and cook for 18 minutes in Instant Pot as directed
- Or you can fill 5 cake moulds half way and cook for 8-10 minutes only. Cooking for 10 minutes will make quite firm, almost fudgy cake bites
- If you are filling the cake moulds half way, then do not add any fruit to the moulds
Important: Texture of these Nutella Cake Bites
Rice flour cake bites with raspberries will have almost melting fondant texture. Rice flour cake bites without berries will be a bit firmer. Both will still have very soft texture, almost like molten cakes that are just slightly above molten.
Regular flour cake bites with raspberries will be soft but firmer than with rice flour. Plain flour cake bites without berries will be the firmest of them all. Plain flour cake bites will have a texture that is closer to soft fudgy brownies, firmer than fondant.
How to store and freeze Nutella Cake Bites
These Instant Pot Nutella Cake Bites can be stored in an airtight container in the fridge for up to 5 days. They will get firmer once cooled. You can eat them cold or slightly warmed up in a microwave.
You can also freeze the Nutella Cake Bites. I recommend freezing on a plate or a sheet pan and then transferring fully frozen cake bites to a freezer-safe ziplock bag. Defrost at room temperature for a couple of hours. The texture doesn’t change after defrosting. Most likely they can be stored in the freezer for up to 3 months but I haven’t tried that myself.
What else can you add to Nutella Cake Bites
Raspberries: Raspberries and chocolate are amazing together and they are perfect if you are serving these Nutella Cake Bites for Valentine’s Day. Add 2 large whole raspberries per cake bite.
Strawberries: Chocolate and strawberries is one of the most sensual combination, especially for Valentine’s Day. Add half a chopped strawberry per cake bite.
Blueberries: Add 3 blueberries per cake bite for another delicious option.
Blackberries: Use 1 large or 2 small blackberries as a filling per each cake bite.
Cayenne pepper: Add a pinch of cayenne pepper to the batter for that spicy chocolate taste.
Hazelnuts: Mix in 1/4 cup chopped hazelnuts for a nice crunch and texture contrast.
Do you have any other ideas on what you can add to these Instant Pot Nutella Cake Bites? Comment below! I’d love to hear!
More Instant Pot Dessert Recipes
- Instant Pot Pumpkin Pudding Cake
- Instant Pot Baked Apples
- Instant Pot Brownies
- Instant Pot Gingerbread Cheesecake
- Instant Pot Hot Chocolate
- Instant Pot No Knead Pumpkin Cinnamon Rolls
- Instant Pot Strawberry Chia Jam
- Bonus recipe to use egg bites mould: Instant Pot Fruity Egg Bites
DO YOU WANT MORE INSTANT POT RECIPES?
Join my Real Ingredients Instant Pot Recipes Facebook Group!!! It’s a fun and safe place to share your own Instant Pot recipes made with Real Ingredients. (Although I do understand an irony of sharing this facebook group while posting a recipe made with Nutella)
3 Ingredient Instant Pot Nutella Cake Bites
- 1 cup Nutella
- 2 large eggs
- 1/4 cup all-purpose flour (or gluten-free rice flour)
- oil spray
- 14 raspberries (optional)
- extra raspberries and mint for serving
- In a large bowl, whisk together Nutella and eggs until very well combined. Make sure that all the egg is fully incorporated into the chocolate spread, otherwise the egg will scramble when cooked.
- Add the flour (regular or gluten-free rice flour) and mix well.
- Spray the egg bites moulds really well with oil.
- Divide the Nutella batter evenly between each of the 7 egg bites moulds.NOTE: if you are adding raspberries, then fill each of the 7 moulds half way, add 2 raspberries into each mould, then cover with the remaining Nutella batter.
- Place the trivet that came with your Instant Pot inside.
- Pour 2 cups of boiling water into your Instant Pot.
- Place the filled egg bites mould onto the trivet.
- Close and lock the lid.
- Turn the vent on the lid to the sealing position.
- Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 18 minutes. Depending on your Instant Pot model, it'll take around 5-6 minutes to come to pressure if you are using boiling water.
- Once the Instant Pot beeps that the 18 minutes of cooking are done, do a quick release. This will take about 2 minutes.
- Remove the egg bites mould out of Instant Pot and let cool for about 7-10 minutes.
- Invert over a plate.
- Serve with extra raspberries and mint.
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Amy J says
Did not set up for me. I used a gluten free flour blend, and my 8 Qt Duo Nova. After pressure cooking for 18 minutes and cooling, they were still goo. I pressure cooked another 5 minutes, and they were still mostly goo. I was about to toss it, but Mom tasted it and said it was good. I scooped it onto plates and sprinkled with confectioners sugar to conceal the ugly mass. 3 stars because it still tasted good, but it was in no way a cake bite, and I’m not sure it ever would have been even if I doubled the cook time.
Has anyone tried this with blanched fine almond flour?
Do you think the recipe would work by replacing the Nutella with peanut butter?
I’ve tried it and it didn’t taste good – you need sugar to make the cakes palatable
I want to make these for my daughter too, she’s 22. My question is what size bite mold did you use. I have two different sizes. The instant pot brand one is about 7″ in diameter and the other is about 6 1/4″ in diameter and has much smaller cups. It looks similar to the one in the picture, but I know those come in different sizes. Thanks
Sorry for the late response. I just measured my form and it’s 8” in diameter. Each cavity holds about 1/4 cup in volume, about 1/4 cup and maybe another 1-2 teaspoons.
My little ones and I had a blast making these tonight. I figured a little trial and error wouldn’t hurt before serving these tomorrow night. Now that I’m in “baking mode”, prepping for Valentine’s Day, what would you recommend for reheating these tomorrow night?
I have the instant vortex air fryer that I am obsessed with heating leftover in.
BTW- This was such a fun dessert to make and came all but one came out of my mold perfect (most likely due to not having enough cooking spray).
So funny – I just made them today for my daughter also!! And same thing, all came out fine but one. I actually prefer them cold so I don’t usually reheat. But I would probably try 0 minutes on steam setting. Steam setting usually heats up faster than regular pressure setting. So basically bring to pressure and release right away. I don’t have a microwave so maybe microwave would work also? I also don’t have an air fryer so can’t comment there. I’m so glad you liked them! I was making mine as a surprise so my daughter didn’t participate but I’ll involve her next time 🙂
Nancy O'Dowd says
Is this recipe for a mold that fits a 6-qt IP? I have a mold for my mini with 7 “bites” Would that be much smaller? How many bites would the recipe make?
Yes, this is the recipe for a mould that fits into a 6-qt IP. I am not sure how many bites would be in mini moulds as I don’t have them
Can I use frozen berries?
I haven’t tried but my guess would be yes. Although I’m not sure if it’ll make the cakes too moist
Made these tonight and ended up with Nutella goo. It was tasty, but didn’t hold the ball shape at all. The only thing I didn’t different from the recipe was I used bread flour instead of AP, as that was all I had. Wouldn’t have thought it would have made that much a difference. Thoughts?
I don’t think bread flour vs AP would make a difference. What model IP do you have? Did you let the cakes cool completely before trying to take them out? Some IPs aren’t as powerful and take longer to cook everything. I have two (second is relatively new) and it takes longer to cook many things than my original one. My guess is that somehow they cakes were undercooked. I would just add a few extra minutes so that they solidify. And make sure to cool completely before taking them out
Is that 23 grams of sugar for one cake bite?
I am not a nutritionist and I use a plugin that calculates all that info. According to that plugin yes, it’s for one cake
Can I use a springform regular pan. Walmart didn’t have the egg bite molds and I want to make them today. Suggestions ?input?
You can but most likely you’ll need to increase cooking time. Unfortunately I’ve never tried it this way so I don’t know how long
So I have those pans but it fits VERY snug in the instant pot. Is that okay?
Most likely yes. As long as there’s just a bit of space around, even 1/8” of an inch it should be fine but I’m not sure how long you’d need to cook in those pans as I’ve never tried it
Thankyou so much lots of good information!
Of course ! Let me know how it turns out with different cake form
So I decided to go with an anchor hocking glassware item. I put it in there and I’m trying out 30 minutes. I’ll let you know how it comes out!!! Thankyou so much you are AWESOME!!!
Didn’t come out as I expected. It was delicious though! So rich! I did order the egg bites mold on amazon so next time I’ll do it the right way haha
Nicholas Manno says
I made the bites as directed and they were excellent. However, when the 18 minutes were up and went to do a quick release and there was no pressure to release. I used a cup and a half of water. The SSteel liner was dry but not discolored, I guess I should use more water? At least the bites were done. Very odd. Any thoughts?
Most likely the seal wasn’t sealed properly, so the water evaporated and that’s why it was dry and there was no pressure. Happened to me a few times with other recipes, just make sure that it’s properly sealed. I had to get a new seal at some point after a few months of heavy usage.
Made these as a snow day treat. Ate them warm! What a treat.
I am so glad you liked it!