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 | imagelicious.com
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.
Read up in the blog post about the texture of these Instant Pot Nutella Cake Bites which depends on the flour that you use and whether there are berries in the cakes or not.