pressure cooker muffins
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Instant Pot Blueberry Muffins

Instant Pot blueberry muffins are the perfect bite size breakfast that's quick & kids love! If you're looking for a pressure cooker breakfast we've got it!
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: blueberry muffins, breakfast, egg mold, instant pot, muffins, pressure cooker
Servings: 4
Calories: 251kcal
Author: The Typical Mom


  • 1 box blueberry muffin mix and ingredients to make it as directed


  • Make blueberry muffin mix as directed on the back of the box.
  • Spoon about 2 heaping tbsp. of mix into each egg mold hole (about 3/4 full).
  • Cover egg mold with foil.
  • Pour 1.5 c of water into your Instant Pot and lower down a trivet.
  • Put egg mold on to trivet. close lid and steam valve.
  • Set to high pressure for 10 minutes.
  • Allow to naturally release for 5 minutes, then release rest of steam.
  • Lift out egg mold and remove foil.
  • Gently push on the bottom of each hole to pop out each muffin and put on a paper towel or plate (leaving them in the mold will make them a bit moist on the outside and they will continue to cook too.
  • This recipe will make 2 batches using your egg mold.


Serving: 2oz | Calories: 251kcal | Carbohydrates: 41g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 492mg | Potassium: 68mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1.4% | Calcium: 3.4% | Iron: 8.4%